Crock Pot Mexican Chicken Chili

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READY IN: 10hrs 15mins
Recipe by Kelly in the Kitchen

Somewhere between chili and a taco filling, this is a dump and go, quick fix crock pot meal that is super yummy. Add /change whatever suits your family. We like ours over rice.

Ingredients Nutrition


  1. Dump in tomatoes, black beans and black olives.
  2. Set the chicken on top. Season with paprika, salt and pepper, onion powder and garlic salt.
  3. Sprinkle the taco seasoning over the chicken.
  4. Pour chicken broth in crock pot.
  5. Cook on low for 8-10 hours, but up to 24 hours. I start it the night before.
  6. Shred chicken and stir back in to sauce. If sauce seems to thin, add water.
  7. Stir in shredded cheese.
  8. Serve over noodles, rice, or in tortillas.

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