Best 2 Slow Cooker Mexican Chicken Chili Recipes

Embark on a culinary journey to tantalize your taste buds with the flavors of "Slow Cooker Mexican Chicken Chili". This soul-satisfying dish is a harmonious blend of tender chicken, plump beans, and an array of vibrant spices, all simmering together in a rich and flavorful broth. With minimal effort and the convenience of your slow cooker, you can whip up this hearty and aromatic chili that will warm your kitchen and fill your home with an enticing aroma. So, grab your ingredients, crank up your slow cooker, and get ready to savor the deliciousness that awaits.

Check out the recipes below so you can choose the best recipe for yourself!

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

SLOW COOKER MEXICAN CHICKEN CHILI WITH CORNBREAD TOPPING RECIPE - (4.6/5)

Slow Cooker Mexican Chicken Chili with Cornbread Topping Recipe - (4.6/5) image

Provided by Cindy_Wicker

Number Of Ingredients 8

Ingredients

1 pound boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75 oz can of condensed tomato soup
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)

Steps:

Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker. Cover with lid and cook on "low" setting for 4-6 hours, until chicken is cooked through and tender. Shred chicken with fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on "high" setting for 60 minutes or until cornbread topping is cooked through.

Tips:

Choose the right type of chicken. Boneless, skinless chicken breasts or thighs are both good options for this recipe. If you use chicken breasts, you may need to cook them for a little longer.
Use a variety of beans. This recipe calls for black beans, pinto beans, and corn, but you can use any type of beans that you like. Some other good options include kidney beans, navy beans, and white beans.
Add some spice. If you like your chili spicy, you can add some chopped jalapeños or cayenne pepper. You can also add some chili powder or cumin for extra flavor.
Don't overcook the chicken. The chicken should be cooked through, but it should not be dry. If you overcook the chicken, it will become tough and chewy.
Serve with your favorite toppings. Some popular toppings for chili include sour cream, shredded cheese, diced onions, and chopped cilantro.

Conclusion:

This slow cooker Mexican chicken chili is a delicious and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. With its simple ingredients and customizable flavor, this chili is sure to become a family favorite.