Slow-Cooker Mexican Chicken Chili
The transition into the Fall season & the cooler, crisp weather, beginning of the fluffy, white stuff we call snow falling from the sky… it all means that it’s the perfect time to make a batch of comforting & belly warming chili… with a bit of Mexican flare. This crock-pot recipe is healthy, tasty, & so easy! A great one to freeze for later too!
- 1 1/4 lb Boneless Skinless Chicken Breasts
- 1/2 cup Yellow Onion
- 126 g Celery
- 2 tsp Chili Powder
- 1 tsp Ground Cumin
- 12 oz Diced Tomatoes (original)
- 10 oz Enchilada Sauce (mild)
- 113 g Fire-roasted Diced Green Chiles
- 432 g Whole Kernel Corn – No Salt Added
- 16 oz Light Red Kidney Beans
- 16 oz Reduced Sodium Pinto Beans
Level of difficulty Easy
Preparation time 8mins
Cooking time 420mins
Cost Average budget
Spray the inside of a crock pot with non-stick spray, then place the chicken breasts at the bottom, followed by the tomatoes, enchilada sauce, spices, beans, corn, chopped celery, chopped onion, & chiles.
Cover & cook on low heat for about 7-8 hours.
Once finished cooking, remove chicken breasts & shred with forks, then return to crock pot & mix to evenly distribute.
Optional – Top with a tbsp of fat free plain Greek yogurt or light sour cream.
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2 cups of dark chocolate
1 cup of cream
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