Best Slow Cooker Mexican Chicken Chili Recipes

SLOW-COOKER MEXICAN CHICKEN CHILI

Slow-Cooker Mexican Chicken Chili image

10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 3/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, sliced (3/4 cup)
2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 oz each) pinto beans, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 scoop-shaped corn chips, if desired
1/3 cup sour cream
2 tablespoons chopped fresh cilantro, if desired

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
Cover; cook on Low heat setting 7 to 8 hours.
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 60 mg, Fiber 13 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g

SLOW COOKER MEXICAN CHICKEN CHILI WITH CORNBREAD TOPPING RECIPE - (4.6/5)

Slow Cooker Mexican Chicken Chili with Cornbread Topping Recipe - (4.6/5) image

Provided by Cindy_Wicker

Number Of Ingredients 8

Ingredients

1 pound boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75 oz can of condensed tomato soup
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)

Steps:

Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker. Cover with lid and cook on "low" setting for 4-6 hours, until chicken is cooked through and tender. Shred chicken with fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on "high" setting for 60 minutes or until cornbread topping is cooked through.