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Tex-Mex Chicken Chili

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  • Author: Stephanie Powers
  • Prep Time: 10 min
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes

Description

An easy to prepare slow cooker chicken chili.


Ingredients

Scale
  • 46 skinless, boneless chicken breasts (about 2 lbs)
  • 34 cups chicken broth (you want to cover the chicken, but not make soup)
  • 1 (21 ounce) jar Wal-Mart black bean and corn salsa (or your favorite kind)
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 2 (11 ounce) cans Mexican-style corn (drained)
  • 2 (15 ounce) cans black beans (rinsed and drained)
  • 1 slow-cooker liner (optional)

Instructions

  1. Put liner in slow cooker.
  2. Add broth and stir in garlic powder, cumin, chili powder, salt, pepper, and salsa.
  3. Add the chicken and cook 6 to 8 hours on low setting or until chicken is fully cooked and shreds easily.
  4. About an hour before you want to eat, shred the chicken with the paddle attachment of your stand mixer on the stir setting or use 2 forks.
  5. Return the meat to the pot, and add the corn and the black beans into the slow cooker.
  6. Leave it on the Warm (or Low) setting until ready to serve.
  7. Top with sour cream and shredded cheese. Serve with Microwave Mexicornbread

Notes

  • I prefer to add the black beans and corn after shredding the chicken because it’s easier to pull it out without digging through the other stuff and I’m usually in a hurry to start this before leaving for work. I’m sure it will turn out just fine if you throw everything in at the beginning of the cook time.

Nutrition

  • Serving Size: 8