Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, crockpot mexican chicken chili. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Crockpot Mexican Chicken Chili is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Crockpot Mexican Chicken Chili is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have crockpot mexican chicken chili using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot Mexican Chicken Chili:
- Make ready 2 can MILD Rotel
- Take 2 can Mexican corn only-it has great flavor with bell pepper in it
- Make ready 1 box Cream cheese
- Make ready 1 Shredded chicken or rotisserie chicken with skin removed and shredded
- Get 2 can Black beans-drained and washed
- Take 1 envelope Taco Bell taco seasoning- use this kind it has better flavor than El Paso
- Get 1 Yellow onion finely diced
- Prepare 1 Several Green onions finely diced
- Get 1 Fresh diced cilantro
- Get 1 Garlic-powder or minced
- Get 1 Salt and cracked black pepper
- Prepare 1 Queso dip-optional
- Get 1 Shredded Mexican blend cheese-optional
Slow Cooker Mexican Style Chicken Chili, an easy healthy homemade chili recipe made in a crockpot. Ok, I'll admit I've been a little obsessed with my crockpot lately. I realize I'm a little late for the crockpot bandwagon. In a large skillet, brown chicken in oil.
Instructions to make Crockpot Mexican Chicken Chili:
- I layered mine in crockpot, starting with Rotel, then 1 can of each, as well as half of the veggies, and half taco seasoning, then repeated with the rest.
- Continue to layer it with 1 can of each and rest of taco seasoning and diced veg/herbs. Then add the shredded chicken on top, since it's already cooked. Set to high.
- Top with cream cheese. Make sure to cut into pieces and put them evenly throughout on top all around. Once it starts melting, give it all-A GOOD STIR. Then add the garlic powder, salt and cracked pepper. Stir again. And continue to check on it from time to time and stir, making sure the cream cheese has no lumps:)
- Once all the cream cheese has completely melted and no lumps…change setting to low and let simmer for an hour or 2
- Once done, give it a good stir again. And it should look like this:) also…see my next direction for tips, etc about the queso and shredded cheese.
- Tips: Tip 1:If you can't find the Mexican corn, you can get 2 cans of the whole kernel corn and add a jar of chunky salsa but really try to find the can Mexicorn (it has awesome flavor) Del Monte and green giant brands have it. Tip 2:I made steamed rice, and added taco seasoning to the water and stir it before I put in my rice cooker. Tip 3: once rice is done, add your rice to your plate, top with the crockpot mixture, and you can top it with queso dip, shredded Mexican blend cheese, some of the green onions, and a lil fresh cilantro if you had any of the green onions and cilantro left. You can also just do this instead of adding the queso and shredded cheese to crockpot.
- Also, you can serve with rice as I listed above, tostitos, or cut some tortilla bread in triangles, or make a taco or quesadilla out of it.
Shred the slow cooker chicken tacos with two forks in the slow cooker and stir it into the salsa mixture. Cover shredded chicken chili with cheese and assembled corn muffin batter. Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket! Crockpot Mexican Chicken Recipe Video Need is a strong word.
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