Do I need to cook the chicken beforehand?

Nope! Simply toss the raw chicken in with the rest of the ingredients. No need to sear or flip. It will be fully cooked in 3-4 hours (on high, 6-7 hours on low.)

Can I use frozen chicken?

Sure! If you have some chicken you want to whip into dinner for tonight without thawing simply toss it in this Mexican chicken chili. (Just make sure the internal temp reaches 165 degrees .)

Can I use chicken thighs instead of breasts?

You can absolutely swap out the chicken breasts for skinless, boneless thighs . In fact, dark chicken meat actually retains better moisture than white meat in a crock pot. (I just use breasts because they're a tad healthier and dryness isn't an issue in this chili recipe!)

Can I freeze this chili?

This Mexican chicken chili will keep in the freezer for up to 4 months . Simply store in a zip top bag or air tight container and thaw before reheating. It makes for a quick and simple dinner option for busy weeknights!

Crockpot Chicken Mexi-Chili

Name: Crockpot Chicken Mexi-Chili
Prep time: 5 min
Cook time: 7 h
Total time: 7 h 5 min
Cuisine: Mexican
Ingredients: 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

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!

Ingredients

Scale

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

Add a slow cooker liner to your crockpot and add in 1 lb of boneless, skinless chicken breast.
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.
Next, add in one 8 oz can of tomato sauce and one 4 oz can of diced green chilis.
Finally, add in 1 Tbsp each of chili powder and cumin and 1 package of taco seasoning.
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.
Once cooked, shred the chicken using two forks then mix together again.
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.

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.