Friday, April 17, 2015

4C's Chili

Chicken, chili, clean(er), crock-pot.  4 C's I love catchy titles.

Some days you just want something filling and warm because you can't shake the cold. Those days I get a hunger for some chili.  I had some thawed chicken breasts in the fridge waiting for a use.  I figured I had to be able to find a chicken chili recipe.

I could probably make this recipe healthier if I soaked my beans instead of using canned beans...but time was of the essence.   My  husband has been trying to get me to can tomatoes myself, but I am just not ready for that yet either.

My husband loves to dump mountains of oyster crackers on top of his chili, or he likes it served on top of pasta.  I am trying to help my family make better eating choices; so, I added Triscuit crackers to the chili.  Triscuits are made of only three ingredients, and I can name them all.  If we want a more filling dish, we will eat the chili on top of quinoa now.  Baby steps toward a healthier lifestyle.


  • 3-4 chicken breasts, cut into bite-size pieces
  • 2 cups chicken broth
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 T chili powder
  • 1 T cayenne pepper
  • 2 t ground cumin
  • pepper to taste
  • fire roasted diced tomatoes
  • tomato paste
  • chili beans
  1. Place chicken in slow cooker. Top with broth and all other ingredients.
  2. Cook on low for 6-7 hours.
  3. Garnish and serve.

Difficulty: Easy
Time: 15 minutes prep; 6 hours cooking time
Source: a facebook share

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