Crockpot Chicken & Corn Chili

Hey beauties!

Here's another fall appropriate crock-pot meal that is ready when you get home from a long day at work! As you can probably tell from the couple of posts I've made lately, I love to use the crock-pot, and as the weather has finally started to break, creating an almost fall-like atmosphere for now, chili is a great seasonal meal. I love traditional chili, but I also like to try new recipes, so I thought I'd give this one a go. Once again, I just pulled a bunch of info from Pinterest and threw together what I thought sounded good. If you want to see any other recipes, just check out my random recipe blog posts here. I'm just getting started with the whole recipes thing here on my blog, so please bear with me and my short list for now. I try to make a real meal most nights and it usually ends up being 2-3 meals in the crock-pot weekly. And some days I get really tired of having what seems to be the same thing all the time, so here's a chili that's a little bit different.

This recipe is pretty similar to my Taco Chili Crockpot recipe, not gonna lie, but I do think the cream of chicken soup and the chicken itself gives it a distinct flavor compared to regular ground beef chili.

As for the chicken chili, let's get started here...

Ingredients:
1 frozen chicken breast
1 can cream of chicken soup
2 cans of water (I just refill the cream of chicken soup can)
1 cup dry pinto beans
1/4 cup dry black beans (both beans soaked overnight)
1 small can green chilies
1 large jalapeno chopped (I only used half for fear of it being too hot, but looking back, I think a full one would be just fine)
1 large clove of garlic minced
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon cayenne 1/4 teaspoon paprika
1 can corn (added about 15 minutes before serving, so it stays crisp, but has enough time to warm up)

Shred up the chicken before serving. After 10+ hours in the crock-pot, it shouldn't take much effort. I just grabbed the chicken out with some tongs, shredded it up with two forks, and put it right back in the chili.

Cook in crock-pot on low 11 hours.
You probably don't need to let it cook that long, that's just how long we're out of the house during the day and so we are always looking for recipes that can be in the crock-pot for a long time. I find that simple chilies and soups are really easy to do in the crock-pot. My struggle lies in trying to find recipes that won't just turn to mush in 10+ hours on low. If you have any suggestions please let me know!

Thanks for reading!
Love,
Alaina