When we get busy, it’s easy to just stop at Chipotle and pick up a burrito for dinner. Trust me, I spent an entire quarter eating out for every meal. But after a while, the bills started adding up, and both my bank account and my parents were not pleased with me. Upon consulting my parents, friends and anyone else who would listen to my problem, I came across the Crock-Pot, and let me tell you, few things more magical exist.

This one-pot wonder can make anything from soup to pulled pork to desserts. Chili in particular is super easy and great for a busy day out of the house. Simply throw the ingredients into the Crock-Pot before class, work hard all day and come home to a warm, comforting bowl of chicken chili. You’ll wonder why you hadn’t been doing this every night.


Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes

Servings: 6

1 pound boneless, skinless, chicken breasts
2 cans of white beans, drained and rinsed
14.5 oz can diced tomatoes
2 cups chicken broth
1 medium onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 bay leaf
1 ½ tablespoons crushed red pepper (optional)
¼ teaspoon salt
Dash of pepper

1. Place chicken breast in Crock-Pot.
2. Pour remaining ingredients over chicken.
3. Set Crock-Pot on “low” and cook for 7 hours.
4. Remove chicken breasts from Crock-Pot. Shred chicken breast with two forks.  The chicken will be extremely tender, so this will be easy!
5.Return chicken to Crock-Pot and cook for one more hour.
6. Keep Crock-Pot on “warm” until you’re ready to eat.