By now, you’re probably warming up to my Instant Pot recipes (no pun intended). Speaking of the Instant Pot, did you know it has a crock pot setting? I know, I know! This magical wonder truly is your all-in-one kitchen gadget!
For this particular recipe, you have a decision to make. Do you want to toss this lovely recipe into your Instant Pot or the trusty old crock pot?
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Whichever kitchen contraption you decide to use, you can not go wrong with this Crock Pot Chili recipe! Chili in all forms is a staple at our house. Our taste buds dance at the mere thought of my football chili or this white chicken chili recipe.
This tasty treat is a go to recipe on busy days! I have been tossing this into my crock pot well before the days of the Instant Pot.
I know that many associate chili of any kind with cold winter nights. However, in our household, chili is a MUST just about all year-long. One reason I enjoy chili so much is the protein it contains.
If you are on a low carb diet, having a good chili recipe on hand is a must! You can adapt this recipe to make it even lower carbs if you want to eliminate the corn. Personally, chili fills me up quickly so I don’t eat enough corn for it to truly matter.
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Without further ado, let’s jump right to it. What do you need for this yummy comfort food?
- 1 ½ lbs. Chicken, cooked and shredded
- 1 Onion, diced
- 3 – 14 oz. cans Fire Roasted Diced Tomatoes
- 1 Small Bag Frozen Corn
- 1 – 15 oz. can Northern Beans, rinsed
- 1 – 15 oz. can Black-Eyed Peas, rinsed
- 4 cups Water
- 2 tsp. Garlic Powder
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 2 tsp. Chili Powder
- 1 Tbsp. Cumin
Now that you have assembled all your must have items, here are the only 4 steps you will need to crank out a yummy meal for your family.
- Put all ingredients into a 6 Qt. Crockpot and mix well.
- Cook on low for 6-7 hours
- Serve with a garnish of shredded cheese or crackers if desired.
- Enjoy this hearty dish!
Don’t forget to print the recipe below to add to your cook book!