For my 28th birthday, I asked for one thing: a crockpot. How exciting am I?!
Well I asked and my mom delivered, along with s super cute apron to wear in the kitchen. I’m determined to start cooking and baking more in general, and I thought receiving a crockpot would be a good starting place. Aka it’s the easiest starting place.
It was perfect timing to get a crockpot, as we were entering the frigid Chicago winter. I had been pinning different chilis and other warm recipes from other blogs to use in my new crockpot, and couldn’t wait to put it to good use.
Well, I’ve had it for 3 month now and admittedly have only used it 3 times. Most recently, I used it to make my own variation of a chili. I actually didn’t follow any sort of recipe, just made it up as I was wondering aimlessly around the grocery store, picking up my usual chips, bread and deli meat for the week.
I honestly had no idea how this crockpot meal was going to turn out. Was it going to be a soup? A dip? I wasn’t so sure. But, anticipating the final result was exciting because you can’t really go wrong with the ingredients I picked up. I knew I was going to have some sort of Mexican meal for the week ahead. No spending money on eating out for me!
In the end, it turned out being a thick chicken chili, that you could use to dip chips in, wrap in a tortilla, or just eat it right out of a bowl. And it was super tasty every time.
This recipe of mine is very easy and I like to think it’s pretty healthy. The fun part of making a Mexican inspired dish in the crockpot is that you can literally add in as many ingredients as you want to get the flavor you desire. I probably could have added more to mine, but I wanted to keep it simple. You can only walk down the same aisle at the grocery store multiple times before you leave knowing you’re going to forget something anyways.
Check out the recipe below, and let me know if it inspires you to make your own version of a healthy crockpot chicken chili!