July 30, 2018

Rotisserie Chicken Chili

You know those days when you seem to be one hour (or more) behind on everything? You realize you forgot to plan for dinner so you quickly pull up Pinterest and type in the search-bar, "quick and easy recipes". After a few minutes of scrolling, you find something and click on the link for the recipe. After all this time, you then have continue scrolling and scrolling until you accidentally pass the recipe because you were trying to get through their story about the rainy Saturday morning that inspired the recipe!

I have been through this more times than I can count and while I love to read blogs and learn from other's experiences, I also sometimes just want to find the recipe and make it. Everyone has to do their own thing and for me, my thing is going to be sharing the recipe that you clicked the link for. So, without further adieu, I give you my Rotisserie Chicken Chili recipe!

1 Shredded Rotisserie Chicken

28 oz. Diced Tomatoes, Undrained

25 oz. Pinto Beans, Drained

16 oz. Canned Corn, Drained

4 Cups Organic Chicken Broth

4+ Tbsp Homemade Chili Seasoning 
(depending on how much you like!)

Place everything into crockpot and give it a good stir

Cook on low for 4 hours or high for 2 hours

Add some of these to your bowl when it's finished! 

Sour Cream
Shredded Pepper Jack Cheese
Sharp Cheddar Cheese
Green Onions
Hot Sauce
Tortilla Chips

One of my most favorite things about this recipe is not only is it so simple and quick, it is good even after a few days! You can store in your fridge for up to 4 days or in your freezer for up to 3 months! It use this recipe for meal prep because it makes a lot and it will keep you full. With fall coming up quick, I'm excited to start making this again regularly! 

I hope your family enjoys it just as much as mine does! Happy cookin'!

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