Slow Cooker Chicken Chili
- Ready In:
- 7hrs 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 304.75 g condensed cream of chicken soup
- 411.06 g low sodium chicken broth
- 453.59 g garden fresh gourmet jack's special medium salsa
- 35.43 g chili-o seasoning (or taco seasoning)
- 4.92 ml cumin
- 1 garlic clove, pressed
- 127.57 g green chilies, chopped
- 439.41 g great northern beans, drained and rinsed
- 439.41 g pinto beans, drained and rinsed
- 439.41 g black beans, drained and rinsed
- 6 boneless skinless chicken breasts (no need to thaw)
- 170.09 g Mexican rice
- 14.79 ml lime juice
- 59.14 ml tbsps fresh cilantro, chopped
- 709.77 ml colby cheese, shredded
directions
- In crock pot, stir together cream of chicken soup and chicken broth until smooth. Stir in salsa, Chili-O, cumin, garlic, and chilies until well mixed. Gently stir in beans. Place chicken in crock pot and use a spoon push to the bottom.
- Cover and cook on low for 6 hours.
- Shred chicken with two forks in the crock pot.
- Prepare rice according to package directions.
- Just before serving, stir in prepared rice, lime juice, and cilantro.
- Serve with cheese sprinkled on top.
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