Crock Pot Mexican Chicken Chili Recipes

CROCK POT MEXICAN CHICKEN

The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.

Provided by The Kissing Cook

Categories One Dish Meal

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 7

Crock Pot Mexican Chicken image

Steps:

Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
Enjoy!

Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9

Ingredients

1 cup chicken broth
6 boneless skinless chicken breast halves
1/4 cup taco seasoning
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained

SLOW-COOKER MEXICAN CHICKEN CHILI

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

Slow-Cooker Mexican Chicken Chili image

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

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

SLOW COOKER CHICKEN CHILI

This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.

Provided by carry016

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 6h40m

Yield 4

Number Of Ingredients 16

Slow Cooker Chicken Chili image

Steps:

Lightly grease the crock of your slow cooker with vegetable oil.
Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
Cook on Low for 6 hours (or on High for 3 hours).
Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
Continue cooking on Low for 30 minutes more.

Nutrition Facts : Calories 362 calories, Carbohydrate 41.9 g, Cholesterol 46.2 mg, Fat 10.1 g, Fiber 13.9 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 907.3 mg, Sugar 4.1 g

Ingredients

1 teaspoon vegetable oil
2 skinless, boneless chicken breast halves
2 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained and rinsed
½ yellow onion, chopped
1 ½ tablespoons chili powder, or more to taste
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon mustard powder
½ teaspoon garlic powder
1 dash hot sauce (such as Cholula®), or to taste
1 pinch salt and ground black pepper to taste
½ cup sour cream

MEXICAN CHICKEN CHILI

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 11

Mexican Chicken Chili image

Steps:

In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

CROCK-POT® CHICKEN CHILI

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.

Provided by Starr

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 6h10m

Yield 5

Number Of Ingredients 10

Crock-Pot® Chicken Chili image

Steps:

Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.9 g, Cholesterol 36.9 mg, Fat 2.9 g, Fiber 11 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 1338.2 mg, Sugar 7.3 g

Ingredients

1 (16 ounce) jar green salsa (salsa verde)
1 (16 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans white beans, drained
1 (14.5 ounce) can chicken broth
1 (14 ounce) can corn, drained
1 onion, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
3 skinless, boneless chicken breasts

CROCK POT MEXICAN CHICKEN CHILI

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

Crock Pot Mexican Chicken Chili image

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

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)

CROCK POT MEXICAN CHICKEN CHILI

Somewhere between chili and a taco filling, this is a dump and go, quick fix crock pot meal that is super yummy. Add /change whatever suits your family. We like ours over rice.

Provided by Kelly in the Kitchen

Categories Chicken Breast

Time 10h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Crock Pot Mexican Chicken Chili image

Steps:

Dump in tomatoes, black beans and black olives.
Set the chicken on top. Season with paprika, salt and pepper, onion powder and garlic salt.
Sprinkle the taco seasoning over the chicken.
Pour chicken broth in crock pot.
Cook on low for 8-10 hours, but up to 24 hours. I start it the night before.
Shred chicken and stir back in to sauce. If sauce seems to thin, add water.
Stir in shredded cheese.
Serve over noodles, rice, or in tortillas.

Nutrition Facts : Calories 402.3, Fat 13.8, SaturatedFat 5.7, Cholesterol 127, Sodium 1494.7, Carbohydrate 21.8, Fiber 6.8, Sugar 4.6, Protein 47.4

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes
1 (2 1/4 ounce) can black olives
0.5 (15 ounce) can black beans
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) can chicken broth
1/8 teaspoon paprika
1/8 teaspoon salt and pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic salt
1 cup shredded cheese

CROCK POT CHICKEN CHILI

This is just what you need on these cold evenings! Throw a salad together, add some cornbread and your meal is ready! You can add some heat by adding some crushed red pepper flakes (yes, the ones at the pizza parlors in the shakers). I always serve sour cream and some grated cheddar and jack cheese (grated together) with this meal. Try not to open the lid and peek; each time you open a crock pot, add another 20 minutes to the cooking time.

Provided by FLUFFSTER

Categories One Dish Meal

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 13

Crock Pot Chicken Chili image

Steps:

In a large skillet, saute' chicken and onion in oil for 5 minutes or until the chicken is browned.
Transfer to a 5-qt. crock pot/slow cooker.
Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on LOW heat setting for 5 hours or until the chicken is no longer pink.
Garnish with sour cream and cheese, if desired.

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch
1 cup chopped onion, diced
3 tablespoons vegetable oil
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt (to taste)
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

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Crock Pot Mexican Chicken Chili Recipes

CROCK POT MEXICAN CHICKEN

The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.

SLOW-COOKER MEXICAN CHICKEN CHILI

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

SLOW COOKER CHICKEN CHILI

This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.

MEXICAN CHICKEN CHILI

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio

CROCK-POT® CHICKEN CHILI

CROCK POT MEXICAN CHICKEN CHILI

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.

CROCK POT MEXICAN CHICKEN CHILI

Somewhere between chili and a taco filling, this is a dump and go, quick fix crock pot meal that is super yummy. Add /change whatever suits your family. We like ours over rice.

CROCK POT CHICKEN CHILI

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