Recipe: To Try At Home Crockpot Mexican Chicken Chili

Clifford Norris

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Recipe: To Try At Home Crockpot Mexican Chicken Chili Delicious, fresh and tasty.

Crockpot Mexican Chicken Chili. Slow Cooker Mexican Style Chicken Chili, an easy healthy homemade chili recipe made in a crockpot. Ok, I'll admit I've been a little obsessed with my crockpot lately. I realize I'm a little late for the crockpot bandwagon.

Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top.

Loaded with flavor, this easy slow cooker Mexican chicken chili recipe tastes just like your favorite burrito.

The deep freeze of winter has set in.

You can cook Crockpot Mexican Chicken Chili using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Crockpot Mexican Chicken Chili

Prepare 2 can of MILD Rotel.
You need 2 can of Mexican corn only-it has great flavor with bell pepper in it.
You need 1 box of Cream cheese.
You need 1 of Shredded chicken or rotisserie chicken with skin removed and shredded.
It’s 2 can of Black beans-drained and washed.
You need 1 envelope of Taco Bell taco seasoning- use this kind it has better flavor than El Paso.
It’s 1 of Yellow onion finely diced.
It’s 1 of Several Green onions finely diced.
Prepare 1 of Fresh diced cilantro.
It’s 1 of Garlic-powder or minced.
You need 1 of Salt and cracked black pepper.
Prepare 1 of Queso dip-optional.
It’s 1 of Shredded Mexican blend cheese-optional.

Cover shredded chicken chili with cheese and assembled corn muffin batter.

Make this chicken chili in a slow cooker using canned diced tomatoes with green chiles, corn, and white beans..

It would be excellent with any kind of 'Mexican' or Tex-Mex foods like tortilla chips sour cream avocado black beans etc. or cheeses like cheddar or Monterrey jack.

I admit that I'm a wimp when it comes to all things spicy-hot and.

Crockpot Mexican Chicken Chili step by step

I layered mine in crockpot, starting with Rotel, then 1 can of each, as well as half of the veggies, and half taco seasoning, then repeated with the rest..
Continue to layer it with 1 can of each and rest of taco seasoning and diced veg/herbs. Then add the shredded chicken on top, since its already cooked. Set to high..
Top with cream cheese. Make sure to cut into pieces and put them evenly throughout on top all around. Once it starts melting, give it all-A GOOD STIR. Then add the garlic powder, salt and cracked pepper. Stir again. And continue to check on it from time to time and stir, making sure the cream cheese has no lumps:).
Once all the cream cheese has completely melted and no lumps…change setting to low and let simmer for an hour or 2.
Once done, give it a good stir again. And it should look like this:) also…see my next direction for tips, etc about the queso and shredded cheese..
Tips: Tip 1:If you cant find the Mexican corn, you can get 2 cans of the whole kernel corn and add a jar of chunky salsa but really try to find the can Mexicorn (it has awesome flavor) Del Monte and green giant brands have it. Tip 2:I made steamed rice, and added taco seasoning to the water and stir it before I put in my rice cooker. Tip 3: once rice is done, add your rice to your plate, top with the crockpot mixture, and you can top it with queso dip, shredded Mexican blend cheese, some of the green onions, and a lil fresh cilantro if you had any of the green onions and cilantro left. You can also just do this instead of adding the queso and shredded cheese to crockpot..
Also, you can serve with rice as I listed above, tostitos, or cut some tortilla bread in triangles, or make a taco or quesadilla out of it..

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!

Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.

Remove chicken from the slow cooker and shred, using two forks.

Used suggested spices, chicken, beans, corn, chicken broth.

Put chicken breasts in whole and shredded at end.