Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Slow-Cooker Mexican Chicken Chili

By

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!

Rate this recipe 4.1/5 (98 Votes)
Slow-Cooker Mexican Chicken Chili 3 Pictures

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

Details

Servings 6
Level of difficulty Easy
Preparation time 8mins
Cooking time 420mins
Cost Average budget

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

Slow-Cooker Mexican Chicken Chili - Step 2

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

Step 3

Slow-Cooker Mexican Chicken Chili - 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.

You'll also love

previousnext

Chef Tips and Tricks

VIDEO: Smashed Potato Cakes

Ready to try these quick and tasty smashed potato cakes?

Ingredients

  • 5 large potatoes
  • 1/2 cup parsley
  • 2 cloves minced garlic
  • 1/2 cup cilantro
  • 2 cups shredded cheese
  • 1 cup milk
  • Sour cream


method

  1. Boil and drain the potatoes
  2. In a mixing bowl, combine the potatoes with parsley, minced garlic, cilantro,  shredded cheese and milk.
  3. Mash the mixture thoroughly. 
  4. Shape into palm-sized balls, then flatten on a sheet pan
  5. Put in oven for 20 min at 355° F
  6. Layer, spreading generously with sour cream
  7. Garnish, and enjoy!

 

Review this recipe

Meat Curry Dannielle's Chicken with Green Chili Enchilada Casserole