Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Crockpot Mexican Chicken Chili. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Crockpot Mexican Chicken Chili Recipe. 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.
You can have Crockpot Mexican Chicken Chili using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Crockpot Mexican Chicken Chili
- It’s 2 can of MILD Rotel.
- It’s 2 can of Mexican corn only-it has great flavor with bell pepper in it.
- You need 1 box of Cream cheese.
- Make ready 1 of Shredded chicken or rotisserie chicken with skin removed and shredded.
- It’s 2 can of Black beans-drained and washed.
- Make ready 1 envelope of Taco Bell taco seasoning- use this kind it has better flavor than El Paso.
- Make ready 1 of Yellow onion finely diced.
- Take 1 of Several Green onions finely diced.
- It’s 1 of Fresh diced cilantro.
- Make ready 1 of Garlic-powder or minced.
- Make ready 1 of Salt and cracked black pepper.
- It’s 1 of Queso dip-optional.
- Prepare 1 of Shredded Mexican blend cheese-optional.
Cream cheese makes it richer and creamier than a standard broth-based white chicken chili.Super easy to assemble - just throw everything in the slow cooker.This one will stand out in the crowd at any chili cook-off/tasting.Cover shredded chicken chili with cheese and assembled corn muffin batter.
Crockpot Mexican Chicken Chili step by step
- 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..
Put chicken breasts in whole and shredded at end.Served with cheese and crushed Doritos (nacho cheese).Hearty chicken chili with a bit of zip from RO*TEL® tomatoes.
Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.Remove chicken from the slow cooker and shred, using two forks.Make this chicken chili in a slow cooker using canned diced tomatoes with green chiles, corn, and white beans..It would be excellent with any kind of 'Mexican' or Tex-Mex foods like tortilla chips sour cream avocado black beans etc. or cheeses like cheddar or Monterrey jack.I admit that I'm a wimp when it comes to all things spicy-hot and.
