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    You are in: Home / Recipes / Crock Pot Mexican Chicken Chili Recipe
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    Crock Pot Mexican Chicken Chili

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    Theresa in Chi-town's Note:

    I was fooling around with basic staples that I have in the house and on a whim, threw this together. It was a HIT! Not quite sure what to name it, but it reminds me of a chili of sort, so I named it Mexican Chicken Chili.

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    Units: US | Metric


    1. 1
      Place chicken breasts in bottom of crock pot.
    2. 2
      Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
    3. 3
      Slice butter and arrange on top of mixture. Sprinkle salt on top.
    4. 4
      Cook on High 6 hours.
    5. 5
      When done, use two forks and shred the chicken in the crock pot.
    6. 6
      While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla "scoop" chips to eat.
    7. 7
      Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
    8. 8

    Ratings & Reviews:


    Nutritional Facts for Crock Pot Mexican Chicken Chili

    Serving Size: 1 (487 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 451.3
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 5.7 g
    Cholesterol 83.2 mg
    Sodium 1566.1 mg
    Total Carbohydrate 53.5 g
    Dietary Fiber 11.9 g
    Sugars 7.5 g
    Protein 34.3 g

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