Crock Pot Mexican Chicken Chili
Per serving
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.
Ingredients
6 serv.- boneless skinless chicken breasts (can be frozen)↗5
- chicken taco seasoning mix1
- petite diced tomatoes↗1
- dark red kidney beans, undrained↗1
- garbanzo beans, undrained↗1
- corn (or use frozen)↗1
- butter (sliced)↗1⁄4 cup
- salt↗1 tablespoon
- diced raw white onion (optional)
- lime, juice of↗1
- sour cream (optional)↗
- tortilla chips (optional)
Step-by-step instructions
- 1
Place chicken breasts in bottom of crock pot.
- 2
Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
- 3
Slice butter and arrange on top of mixture. Sprinkle salt on top.
- 4
Cook on High 6 hours.
- 5
When done, use two forks and shred the chicken in the crock pot.
- 6
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.
- 7
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!
- 8
Enjoy!
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