Slow Cooker Mexican Chili Chicken Recipes

SLOW-COOKER MEXICAN CHICKEN CHILI

Slow-Cooker Mexican Chicken Chili image

10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 3/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, sliced (3/4 cup)
2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 oz each) pinto beans, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 scoop-shaped corn chips, if desired
1/3 cup sour cream
2 tablespoons chopped fresh cilantro, if desired

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
Cover; cook on Low heat setting 7 to 8 hours.
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 60 mg, Fiber 13 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g

CROCK POT MEXICAN CHICKEN CHILI

Crock Pot Mexican Chicken Chili image

I was fooling around with basic staples that I have in the house and on a whim, threw this together. It was a HIT! Not quite sure what to name it, but it reminds me of a chili of sort, so I named it Mexican Chicken Chili.

Provided by Theresa in Chi-town

Categories Chicken Breast

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 boneless skinless chicken breasts (can be frozen)
1 (1 1/4 ounce) packet chicken taco seasoning mix
1 (32 ounce) can petite diced tomatoes
1 (15 ounce) can dark red kidney beans, undrained
1 (15 ounce) can garbanzo beans, undrained
1 (15 ounce) can corn (or use frozen)
1/4 cup butter (sliced)
1 tablespoon salt
diced raw white onion (optional)
1 lime, juice of
sour cream (optional)
tortilla chips (optional)

Steps:

Place chicken breasts in bottom of crock pot.
Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
Slice butter and arrange on top of mixture. Sprinkle salt on top.
Cook on High 6 hours.
When done, use two forks and shred the chicken in the crock pot.
While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla "scoop" chips to eat.
Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
Enjoy!

Nutrition Facts : Calories 451.4, Fat 12.8, SaturatedFat 5.7, Cholesterol 83.3, Sodium 1566.1, Carbohydrate 53.6, Fiber 11.9, Sugar 7.5, Protein 34.4

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