January 8, 2013

Crock Pot Chicken and Tortilla Chili

Happy 2013! The past several weeks have been a whirlwind of activity in my home. Vacation, travel and lots of family time! SO much fun, but also kind of exhausting. Now I need a vacation from our vacation! ;)

The weather today is cold and rainy, which I thought was the perfect excuse to share a warm and comforting crock pot dish with you: Crock Pot (or slow cooker) Chicken and Tortilla Chili. Delicious and easy!

Crock Pot Chicken and Tortilla Chili 

(Click for Printable Recipe)

3-4 boneless, skinless chicken breasts (frozen? Totally fine!)
1 can rotel, undrained
1 can pinto beans, undrained
1 can great northern white beans, undrained
1 small can tomato sauce
1 cup water
1 package chili mix
1-1/2 cups tortilla chips, broken
8 oz sour cream
*cheese to garnish- optional
*additional sour cream to garnish- optional

Place the first 7 ingredients into a crock pot. Cook on high for 3 hours (or on low for 6 hours). Add tortilla chips and cook on high for an additional hour. Before serving, remove chicken, shred with a fork and return it to the crockpot. Stir in the sour cream and serve hot with cheese as a garnish!



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  1. Yummy! Pinning for my crew to enjoy on a chilly evening! Thanks, Emily!
    xo Heidi

  2. Emily... this looks amazing!! Will have to try this one for sure!

    Take care,


  3. Pinning for later! This looks super yummy. I'll make my hubby make it. LOL. He is the crock pot guy ;)

    Happy Weekend Emily!!

  4. I was just looking around and found this recipe that would be perfect for my new link party, Required Ingredient, that went live today since the featured ingredient is chicken. I hope you'll stop by and link it up since this is comfort food season and chili is one of those things that can get you through those chilly nights! I'm sure it would be a big hit.


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