It didn’t even get into the 70’s here yesterday, so naturally I spent the day snuggled up with my girls, pretending it’s fall. I’ve got all of my pumpkin decor out around the house, but I’m holding out on that fall garden flag — it’s sitting beside the door, just waiting on September 1st. You’re welcome, neighbors.
Besides pumpkins, scarves, PSL’s, leaves and cooler weather, one of my favorite things about fall is the FOOD. Specifically, chili! There is just something about chili cooking in the crock pot all day that gives me all the cozy, fall vibes. I’m a huge chili fan, always have been. I have made it the exact same way for years.. until a year ago, when my husband made White Chicken Chili. My first reaction was, “Ew.. chicken chili. No thanks, I’ll stick to my old faithful chili recipe.” He made it. I tried it. It was the bomb dot com. I ate my words (and so much white chicken chili) and I actually make it way more often than my old recipe. The kids like the new one more, too. So here it is.. trust me, you want to try this one!
2 frozen chicken breasts
1 can corn, not drained
1 can Rotel (I use mild)
1 can black beans, drained & rinsed
1 packet of Ranch dressing powder mix
1 Tablespoon Cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8 oz package of cream cheese
**Note: If you’ve never used a crockpot liner, use one! Easiest clean up, ever!**
1. Place the chicken breasts in the crock pot & add all other ingredients on top.
2. Cook on low for at least 6 hours, stirring at least twice while it cooks.
3. Shred chicken towards the end of the cooking time.
I usually make corn bread with it, but you can also serve it on tortillas or with whatever you’d like!
What is your favorite fall recipe??