No. 11: Slow-Cooked Chicken Chili



Optional toppings: Additional cilantro, shredded cheese, chopped green onions, thinly sliced red onions, sour cream.

If you don’t have a slow-cooker, you can also use a large oven-safe pot. Simmer on the stovetop at 350°, stirring occasionally, for 3 hours.

Add 1 tsp Yellow Onion Dust or Green Onion Dust for more depth of flavor.

This chicken chili recipe has unmistakable Mexican flavors, which is what makes it my ultimate favorite chili recipe. Bonus: it's super healthy and freezes well.


  • 2 boneless skinless chicken breasts

  • 1 x 16 oz. can black beans

  • 1 x 16 oz. can kidney beans

  • 1 medium chopped yellow onion

  • 1 minced jalapeño pepper, or 2 Tbsp. minced Rockerbox Pickled Jalapeños

  • 1 chopped green bell pepper

  • 10 oz. pkg. frozen corn

  • 1 x 8 oz. can tomato sauce

  • 1 x 28 oz. can diced tomatoes

  • 1/4 C chopped fresh cilantro

  • 2 tsp. Rockerbox Garlic Flakes

  • 2.5 Tbsp. Rockerbox Fiesta Mix

  • 1 tsp. salt


  • Combine all ingredients except the chicken and cilantro in slow-cooker. Stir to combine. Place uncooked chicken on top and cover. Cook on low for 6 hours or high for 4 hours, stirring occasionally.

  • 30 minutes before serving, pull the chicken breasts apart with two forks. Stir shredded chicken into slow-cooker and continue cooking. Top with fresh cilantro or any other desired toppings. Pairs well with cornbread or tortilla chips.

SUBSTITUTIONS - Garlic Flakes for Original Garlic Dust or Roasted Garlic Dust

No. 8: Crispy Potato Sticks



  • 1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)
  • 2 Tbsp. olive oil
  • 1 Tbsp. Spice*  (or to taste)
  • Salt, to taste

*This recipe works best with the following Rockerbox blends:


  • Preheat oven to 450°F.

  • Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).

  • Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.