Now that cold temps and snow have finally arrived, soups, stews, and chili call like sirens from the kitchen. I’ve shared my turkey chili recipe before, and it’s one that we always enjoy. I typically make a double batch, freeze half for the future, and all’s well. I came across a different recipe this week that looked delicious, and decided to try it. My family was surprised when they heard what I was making, “Chicken chili? Why chicken?” Yet afterwards, we were all glad I tried something new.
Southwest Chicken Chili
Crockpot cooking offers a great opportunity for kids to help with meal preparation. Especially in a recipe as simple as this one, ingredients are measured, poured, and mixed. Kids can help with every step, and other than using a can opener, there’s nothing sharp or tricky involved. As always, the beauty of slow cooking becomes evident when you return home from a busy day to find dinner waiting, without the mess of last minute prep.
The biggest difference between this recipe and the one I usually make (other than the chicken) was the addition of the ranch powder and cream cheese. We make our own ranch powder and keep a jar of it in the refrigerator (using this great recipe), and it worked beautifully. The only change I made to the chili was to use salsa in place of the diced tomatoes, and I omitted the chili powder as a result. I used two frozen chicken breasts, and cooked it on low for eight hours. We ate it with shredded cheese, a dollop of sour cream, and some crumbled tortilla chips, and it was delicious. Really, really good. I will most definitely make this again.
Share your favorite crockpot recipe with our readers, especially ones suitable for kids in the kitchen. Keep warm! Snow’s on its way.