CROCK POT MEXICAN CHICKEN CHILI
I was fooling around with basic staples that I have in the house and on a whim, threw this together. It was a HIT! Not quite sure what to name it, but it reminds me of a chili of sort, so I named it Mexican Chicken Chili.
Provided by Theresa in Chi-town
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts in bottom of crock pot.
- Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
- Slice butter and arrange on top of mixture. Sprinkle salt on top.
- Cook on High 6 hours.
- When done, use two forks and shred the chicken in the crock pot.
- While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla "scoop" chips to eat.
- Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
- Enjoy!
Nutrition Facts : Calories 451.4, Fat 12.8, SaturatedFat 5.7, Cholesterol 83.3, Sodium 1566.1, Carbohydrate 53.6, Fiber 11.9, Sugar 7.5, Protein 34.4
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