Southwestern Chicken Chili- The Greatest Crock Pot Recipe Ever!

Total Time: 6 hrs 35 mins Preparation Time: 35 mins Cook Time: 6 hrs

Ingredients

• Servings: 5
• 5 large chicken breasts, chopped up into 1 inch strips
• 2 (12 ounce) cans kidney beans, drained and rinsed under warm water (i prefer goya)
• 2 (14 ounce) cans whole canned tomatoes
• 2 (12 ounce) cans canned corn niblets (i prefer green giant)
• 1 yellow onion, chopped into 1 inch ring segments
• 5 tablespoons chili powder (or if you want to give it a real kick, 3 tbs chili powder and the seeds of one whole red chili peppe)

Recipe

• 1 put rinsed kidney beans on the bottom of the slow cooker.
• 2 next add corn niblets.
• 3 place 1/2 the chili powder on top of the corn and beans.
• 4 pile on the chicken slices.
• 5 pour in tomatoes.
• 6 cover with remaining chili powder.
• 7 add the onion last as it is the softest thing in there.
• 8 i cook mine for about 6 hours on high.
• 9 it depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
• 10 if you want a more runny chili cook it for 5 hours.
• 11 10 minutes before you serve it, put it in bowls and add tortilla chips and monterey jack cheese on top of it.
• 12 serve with cornbread.