Slow-Cooker Mexican Chicken Chili

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The transition into the Fall season & the cooler, crisp weather, beginning of the fluffy, white stuff we call snow falling from the sky… it all means that it’s the perfect time to make a batch of comforting & belly warming chili… with a bit of Mexican flare. This crock-pot recipe is healthy, tasty, & so easy! A great one to freeze for later too!

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  • 6
  • Easy
  • 8 mins
  • 420 mins
  • Average budget

Ingredients

  • 1 1/4 lb Boneless Skinless Chicken Breasts
  • 1/2 cup Yellow Onion, Chopped
  • 126 g Celery, Chopped
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 12 oz Diced Tomatoes (original)
  • 10 oz Enchilada Sauce (mild)
  • 113 g Fire-roasted Diced Green Chiles
  • 432 g Whole Kernel Corn – No Salt Added
  • 16 oz Light Red Kidney Beans
  • 16 oz Reduced Sodium Pinto Beans

Preparation

Step 1

Spray the inside of a crock pot with non-stick spray, then place the chicken breasts at the bottom, followed by the tomatoes, enchilada sauce, spices, beans, corn, chopped celery, chopped onion, & chiles.

Step 2

Cover & cook on low heat for about 7-8 hours.

Step 3

Once finished cooking, remove chicken breasts & shred with forks, then return to crock pot & mix to evenly distribute.
Optional – Top with a tbsp of fat free plain Greek yogurt or light sour cream.

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