Slow Cooker Pork Chili

Chapel Hill was inundated with a foot of snow this past Wednesday! I think the last time we had this much snow was 2001 when we had 20 inches… Needless to say, we’re not used to it and everything shut down in the area (oh, NC). I’m able to work from home, so the rest of the week was lounging around in pajamas, cooking, working, and accomplishing miscellaneous tasks such as scheduling several calls with wedding vendors in the evenings. Sometimes you need a few days to mark things off your to-do list, but I’ll admit I was so stir crazy by the end of the week.

On Wednesday, I threw ingredients in the crock pot for pork chili. It’s healthy and just what the doctor ordered during a massive snowstorm! Keep scrolling for the full recipe below.

x Sarah


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Pork shoulder, chopped into 2 inch thick cubes (1 lb)

1 medium onion, chopped

3 cloves garlic, chopped

1 cup chicken broth

1 28oz can unsalted diced tomatoes



red pepper flakes 

squeeze of lime juice

cilantro (for garnish)

avocado slices (for garnish)

Throw everything but the last 3 ingredients in the crockpot and turn it on high for 4 hours or low for 8 hours (I did 4 hours on high). After it’s cooked, remove the pork and shred it separately. Add back into the crockpot and squeeze the juice of half a lime into the pot (totally optional, but I also added some frozen cilantro cubes into the chili — you’ll notice green in the pictures). Serve in bowls and garnish with sliced avocado and cilantro. Simple!