Are you ready for some football?
Whenever someone brings up the Super Bowl I immediately think back to growing up and that Sunday of Sundays_ the palpable excitement amongst all the sports lovers in my home, lots of yummy food everywhere, and the added promise of excellent commercials for hours to come.
I may have grown up in a family of football fans, but I married someone whose interest in watching sports has sort of waned over the years. Surprisingly, my husband would rather go out and do stuff than sit on a couch and watch a game. Still, the Super Bowl is one of the only days of the year we both get charged up to watch some football and make some deliciously fun party food.
Chili is the kind of hearty dish that fits the game day bill perfectly, is seriously simple to make and feeds a big crowd. This recipe is also actually really healthy, so you might as well double it as I did after seeing this idea from Julie Rosendaal to make sure you've got plenty to go around. Just put the entire recipe in a zipper bag, freeze and when you're ready to cook cut open the bag and place everything right into your slow cooker.
So whether you are cheering for the Seahawks or the Broncos next Sunday, I assure you everyone under your roof will agree to cheer for this Slow Cooker Chicken Chili!
Slow Cooker Chicken Chili (serves 6-8 )
- 1 1/4 - 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
- 1 medium Onion, diced
- 2 garlic cloves, minced
- 2 medium zucchini, diced
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can white beans, drained and rinsed
- 1 28-ounce can chopped tomatoes with juice
- 1 15-ounce can tomato sauce, unseasoned
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 bay leaf
- 1 1/2 teaspoons Salt
1. Place all the ingredients in a gallon-sized zippered freezer bag, seal the bag, and mix everything together by pressing on the outside of the bag with your hands.
2. Label and freeze until ready to use, up to 4 months.
3. When ready, place the frozen mixture into the crock pot, set the heat to low, and cook for 4-6 hours, or until hot and cooked through.
4. Use two forks to shred the chicken into bite sized pieces and serve.
Note: If you\\\\\\'re not freezing the mixture first, you can cook it on low for 3-5 hours.
sour cream, grated cheese, tortilla chips, crusty bread