while the babies sleep, i cook

No Chop Chili

No Chop Chili

Good evening all! Though it remains in the high eighties here in NC, it’s supposed to actually cool down here this weekend…woo hoo! Perhaps your weekend plans could use this chili recipe? Mind you, it feeds a CROWD! When I make it, it fills my entire 6 quart crock pot. But you know the beautiful part? YOU CAN FREEZE IT! (But also you can feel free to half the recipe).

*This picture right here, everything in it came out of the freezer (my mom made the homemade blue corn bread, which I wrapped in tinfoil and reheated in the oven).

Dinner sat on the counter and defrosted all day, then all I had to do was heat it up. Perfect on a Wednesday (they always feel so long!).

Before I share the recipe, 2 things to note:
1. You can absolutely add more chicken if you want more meat. I use one pack of chicken breasts (about 1 pound).
2.This recipe requires ZERO CHOPPING! How amazing is that?



  • 6 cups (48 oz.) of chicken stock (or vegetable stock)
  • 6 cans white beans, rinsed and drained
  • 32 ounces salsa (any brand, heat level of choice, BUT I highly suggest one being Trader Joe’s Salsa Verde or some other brand of salsa verde); I also suggest using chunky salsas
  • 4 tsp cumin
  • 1 (16 oz) bag of frozen corn
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 package (approx 1 lb.) raw chicken breasts, thawed (but if still frozen that’s ok too)


  1. Simply combine everything in the crock pot, stir stir stir, and leave on low for about 6-8 hours.
  2. Come back, fish out the chicken breasts, shred them, then add them back in.
  3. Stir, stir, stir.
  4. Add more S&P if you think it needs it, set the crock pot to “warm” and leave it till dinner time!

*Goes great with shredded cheese, sour cream, corn bread, or tortilla chips.

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