Print

Crockpot Chicken Mexi-Chili

  • Author: Cuts and Crumbles
  • Prep Time: 5 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 5 mins
  • Yield: 4 servings 1x
  • Category: Crockpot

Description

Add a Mexican flair to spice up your chili game! It’s the perfect dinner to melt away those winter blues!


Scale

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

Instructions

  1. Add all ingredients into the crockpot and mix well, ensuring that the chicken is fully covered.
  2. Cook on high for 3-4 hours or on low for 6-7 hours.
  3. Shred chicken with two forks once cooked then mix together again.
  4. Serve in bowls, top with your favorite Mexican toppings and enjoy! (We recommend sour cream, tomatoes, onions, hot sauce, and cheese)

Notes

5 SP per serving


Nutrition

  • Serving Size: 8
  • Calories: 252
  • Sugar: 6.1 g
  • Sodium: 948.8 mg
  • Fat: 2.5 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 28 g
  • Fiber: 5.1 g
  • Protein: 25.4 g
  • Cholesterol: 47.8 mg
shares