Southwestern Chicken Chili

ok, i've changed my mind. as it turns out, i like cooking in general and i find myself doing much more cooking than baking. apparently, you can't live off cookies - who knew? so every now and then i'll add a tasty-tasty "cooking" recipe, deal? also... I GOT A CROCK-POT FOR CHRISTMAS! and i intend to use it. frequently. daily, even. i named her Bambi.

yep.

Southwestern Chicken Chili

what you'll need:

1 tbsp vegetable oil
3 chicken breasts
1 medium chopped onion
3 medium chopped roma tomatoes
2 cloves minced garlic
2 C low-sodium chicken broth
1 can (15 oz) kidney beans w/ liquid
1 can (15 oz) sweet corn w/ liquid
1 can (6 oz) tomato paste
3 tsp chili powder (or more to taste)
2 tsp cumin (or more to taste)
2 tsp dried oregano


what to do:

in a skillet, cook the vegetable oil and chicken on medium heat. using 2 forks (1 to hold, 1 to pull) - shred the chicken as it cooks, flipping the breasts as you expose the uncooked meat.
in a slow cooker or Crock-Pot, combine all the ingredients and turn on high setting for 2 hours.
reduce to low setting and cook an additional 5 hours, stirring occasionally.

and enjoy!!