Crockpot Chicken Mexi-Chili

This Mexican chicken chili takes only 5 minutes to prepare and cooks itself in the crockpot! A hearty and delicious meal for only 173 calories per serving!

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Why Make This Recipe?

• It takes just 5 minutes to prepare: The preparation for this Mexican chicken chili is truly as simple as opening a few cans, rinsing the beans, and dumping all the ingredients together into the crockpot!
• There are no dirty dishes: I always use slow cooker liners in my crockpot for easy cleanup. That way, all you have to do after dinner is toss the liner!
• It is perfect for meal prep: Chili makes for easy and excellent leftovers, and this Mexican chicken chili is no exception! You can reheat it during the week or even freeze it for later!
• It's low calorie: Who doesn't love a hearty meal that's also healthy and low in calories? At only 173 calories per serving, you can definitely enjoy this hearty chili without packing on any extra pounds!
• It's customizable: Feel free to experiment with the ingredients in this chili to suit your preferences! If you don't like black beans, leave them out. If you want it spicier, add in some hot sauce or use a hotter version of Rotel. Chili is pretty forgiving when it comes to ingredients and measurements so get creative!

Ingredient Notes

• The most important part of this Mexican chicken chili is the chicken, of course! You'll need 1 lb of boneless, skinless chicken breasts.
• Next, you'll need 15 oz cans of pinto beans, black beans, and whole corn kernels. I typically use generic brands to help cut grocery costs, but you can use any kind you prefer.
• You'll also need two 10.5 oz cans of Rotel. I choose to use mild in my recipes because I can't handle spicy but feel free to choose whatever flavor you like best!
• It's hard to make chili without a tomato base, so grab one 8 oz can of tomato sauce. I recommend using Hunts brand.
• The last canned good you'll need is a small 4 oz can of diced green chilis (typically found in the aisle with Mexican ingredients.)
• Finally, we'll need 1 packet of taco seasoning (I always use low-sodium versions) 1 tablespoon of chili powder and 1 tablespoon of cumin.
• You may also want to have some of your favorite chili toppings on hand such as sour cream, onions, hot sauce, and shredded cheese.

Step by Step Instructions

1. Add a slow cooker liner to your crockpot and add in 1 lb of boneless, skinless chicken breast.
2. Drain and rinse 15 oz cans each of pinto beans, black beans, and corn. Then add in two 10.5 oz cans of Rotel tomatoes.
3. Next, add in one 8 oz can of tomato sauce and one 4 oz can of diced green chilis.
4. Finally, add in 1 tablespoon each of chili powder and cumin and 1 package of taco seasoning. 
5. Mix all ingredients together and ensure the chicken is fully covered. Cook on high for 3-4 hours or on low for 6-7 hours.
6. Once cooked, shred the chicken using two forks then mix together again.
7. Serve chili in bowls topped with your favorite Mexican toppings. I recommend sour cream, onions, hot sauce and shredded cheese.

Enjoy! 🙂 Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop until it reaches 165 degrees F.

FAQs and Expert Tips

• Shopping:  The shopping list for this chili is as easy as the recipe itself! Simply grab a pound of skinless, boneless chicken breasts, 15 oz cans of pinto beans, black beans, and corn, an 8 oz can of tomato sauce, a 4 oz can of green chilis plus two 15 oz cans of Rotel. If you don't already have them at home, don't forget to grab some chili powder and a packet of taco seasoning!
• Substitutions: Many substitutions can be made in this recipe. Chili is pretty forgiving when it comes to ingredients so feel free to swap out the beans for another type, toss in some hot sauce or sprinkle in your favorite Mexican seasonings. You can also use boneless, skinless chicken thighs if you prefer (although this will increase the calories.)
• Prep: There truly is no prep for this recipe other than adding a liner to your crockpot for easy clean up (and even that is optional!)
• Cooking: The crockpot will do all the work here. You will cook on high for 3-4 hours or low for 6-7 hours.
• Storage: Leftovers taste best if eaten within 4 days.
• Freezing: If you aren't going to finish off the chili in 4 days or want to prep ahead for future meals, this chili can be frozen in a zip top bag or air tight container for up to 4 months.
• Reheating:
  • If fresh: Reheat in the microwave or on the stovetop until it reaches 165 degrees F.
  • If frozen: Thaw frozen leftovers under hot water or overnight in the refrigerator then reheat as if it were fresh.

Related Recipes

• The Best Broccoli Cheddar Soup
• 3 Ingredient Crockpot Steak and Gravy
• 30 Minute Feel Better Chicken Soup

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

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Crockpot Chicken Mexi-Chili

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• Author: Caitlin
• Prep Time: 5 mins
• Cook Time: 7 hours
• Total Time: 7 hours 5 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooked
• Cuisine: Mexican
• Diet: Low Calorie

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Description

This Mexican Chicken Chili takes only 5 minutes to prepare and cooks itself in the crockpot! A hearty and delicious meal for only 173 calories! 

 

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can of pinto beans (drained and rinsed)
• 1 (15 oz) can of black beans (drained and rinsed)
• 1 (15 oz) can of whole corn kernels (drained)
• 2 (10.5 oz) cans of Rotel tomatoes (I used mild because it's the least spicy! 🙂 )
• 1 (8 oz) can of tomato sauce
• 1 (4 oz) can diced green chilis
• 1 packet of taco seasoning
• 1 Tbsp chili powder
• 1 Tbsp cumin

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Instructions

1. Add a slow cooker liner to your crockpot and add in 1 lb of boneless, skinless chicken breast. 
2. Drain and rinse 15 oz cans each of pinto beans, black beans, and corn. Then add in two 10.5 oz cans of Rotel tomatoes.
3. Next, add in one 8 oz can of tomato sauce and one 4 oz can of diced green chilis. 
4. Finally, add in 1 tablespoon each of chili powder and cumin and 1 package of taco seasoning. 
5. Mix all ingredients together and ensure the chicken is fully covered. Cook on high for 3-4 hours or on low for 6-7 hours. 
6. Once cooked, shred the chicken using two forks then mix together again.
7. Serve chili in bowls topped with your favorite Mexican toppings. I recommend sour cream, onions, hot sauce and shredded cheese.
8. Enjoy! 🙂 Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop until it reaches 165 degrees F.

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Notes

• Shopping:  The shopping list for this chili is as easy as the recipe itself! Simply grab a pound of skinless, boneless chicken breasts, 15 oz cans of pinto beans, black beans, and corn, an 8 oz can of tomato sauce, a 4 oz can of green chilis plus two 15 oz cans of Rotel. If you don't already have them at home, don't forget to grab some chili powder and a packet of taco seasoning! 
• Substitutions: Many substitutions can be made in this recipe. Chili is pretty forgiving when it comes to ingredients so feel free to swap out the beans for another type, toss in some hot sauce or sprinkle in your favorite Mexican seasonings. You can also use boneless, skinless chicken thighs if you prefer (although this will increase the calories.) 
• Prep: There truly is no prep for this recipe other than adding a liner to your crockpot for easy clean up (and even that is optional!) 
• Cooking: The crockpot will do all the work here. You will cook on high for 3-4 hours or low for 6-7 hours. 
• Storage: Leftovers taste best if eaten within 4 days.
• Freezing: If you aren't going to finish off the chili in 4 days or want to prep ahead for future meals, this chili can be frozen in a zip top bag or air tight container for up to 4 months. 
• Reheating:
  • If fresh: Reheat in the microwave or on the stovetop until it reaches 165 degrees F.
  • If frozen: Thaw frozen leftovers under hot water or overnight in the refrigerator then reheat as if it were fresh. 

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