Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, crockpot mexican chicken chili. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Crockpot Mexican Chicken Chili is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Crockpot Mexican Chicken Chili is something which I’ve loved my entire life. They are fine and they look fantastic.
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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 it.
The ingredients needed to make Crockpot Mexican Chicken Chili:
- Prepare 2 can MILD Rotel
- Make ready 2 can Mexican corn only-it has great flavor with bell pepper in it
- Take 1 box Cream cheese
- Prepare 1 Shredded chicken or rotisserie chicken with skin removed and shredded
- Make ready 2 can Black beans-drained and washed
- Get 1 envelope Taco Bell taco seasoning- use this kind it has better flavor than El Paso
- Prepare 1 Yellow onion finely diced
- Take 1 Several Green onions finely diced
- Get 1 Fresh diced cilantro
- Make ready 1 Garlic-powder or minced
- Get 1 Salt and cracked black pepper
- Take 1 Queso dip-optional
- Get 1 Shredded Mexican blend cheese-optional
In a large skillet, brown chicken in oil. Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. 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.
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.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! Then come back and celebrate a fun evening filled with family, friends and this delicious Crockpot Mexican Chili Lime Chicken… Olé! Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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