Crockpot Sweet Chicken Chili 



  • 2 chicken breasts (1 ½ pounds) boneless skinless

  • 2 14oz cans of fire roasted diced tomatoes

  • 1 14oz can of corn    

  • 1 14oz can of northern white beans

  • 1 seasoning packet of McCormick white chicken chili

  • 3 tablespoons of fresh cilantro

  • ½ cup of yellow onion diced

  • 2 cups of chicken broth

  • 3 tablespoons of white pure cane sugar

  • 2 tsp chilli powder

  • 1 tbsp of garlic powder

  • 1 tbsp of cumin


  • Place chicken in saucepan and pour water over enough to cover. Place over medium heat, bring to a boil, and simmer until chicken is no longer pink, 10 to 12 minutes. Shred the cooked chicken with two forks. (Use the leftover water for your chicken broth.)

  • Put all the ingredients (do not drain the cans) in the crockpot and cook on low for 8 hours or on high for 4 hours.

  • Top sweet chicken chili with cheese, sour cream, and cilantro.

  • Serve with tortilla chips and enjoy!



Crockpot Sweet Chicken Chili