Crockpot Chicken Chili

This is one of my favorite recipes because it is so easy and is perfect for my mason jar lunches!  Low in fat, under 250 calories, and high in protein and fiber!IMG_20150609_131011


1lb Chicken Breast

1 Can of Unsalted Sweet Whole Kernal Corn

1 Can of Hunt’s Seasoned Diced Tomato Sauce for Chili

1 Small Can of Tomato Paste

1 Can of Dark Red Kidney Beans

1 Can of Light Red Kidney Beans


This is another quick Crockpot meal, that literally takes less than 4 minutes to open all the cans and toss into the crockpot.  Very little prep work.

First, rinse and drain both cans of beans to wash off any residue.  After being rinsed, place in crockpot.  Open the remaining cans and empty into crockpot.  Mix well.  Place thawed or frozen chicken on top.

Depending on how long you have till dinner, you can either put the crockpot on low for 8 to 10 hours or high for 4 to 6 hours.  The longer the chili cooks, the more tender the chicken.  After it’s done cooking, stir again which will shred the cooked chicken and mix into the chili.  Scoop into mason jars or tupperware for easy lunches.

Nutrition Facts
Servings: 4.0
Calories 235
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 989mg 41%
Potassium 1212mg 35%
Total Carbohydrate 48g 16%
Dietary Fiber 17g 66%
Sugars 10g
Protein 14g 28%
Vitamin A 11%
Vitamin C 3%
Calcium 12%
Iron 31%
Jamie Webster

About Jamie Webster

Just your average blogger. Married 2 years with two wonderful children who are 6 years apart. Little about me: I’m turning 31 this year (yikes), have had 9 foot surgeries in 8 years and have spent a little over 4 years of my life in and out of a wheel chair (or scooter). And today, I am training for a half marathon. I attribute two major changes in my life to my healing: the power of goal setting and going gluten free.