Get ready to transform your dinner routine with the most INCREDIBLE Slow Cooker Mexican Chicken Chili that will make your taste buds dance! 🌶️ Imagine coming home to a kitchen filled with the irresistible aroma of perfectly seasoned chicken, hearty beans, and vibrant Mexican flavors - all prepared with minimal effort in your trusty slow cooker. This mouthwatering recipe is not just a meal; it's a flavor-packed journey that will have your family begging for seconds and your friends asking for the recipe!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly washing and chopping the onion, bell pepper, and garlic. Drain and rinse the black beans, kidney beans, and corn.
- Place the whole boneless, skinless chicken breasts at the bottom of the slow cooker as the first layer.
- Add the diced onion, bell pepper, and minced garlic evenly over the chicken breasts.
- Pour the drained black beans, kidney beans, corn, and diced tomatoes over the vegetables.
- Sprinkle the entire packet of taco seasoning uniformly across the ingredients, ensuring even distribution.
- Season with salt and pepper to taste, gently stirring the top layer to mix the seasonings.
- Cover the slow cooker and set to low heat, cooking for 6 hours until chicken is tender and fully cooked.
- After 6 hours, remove chicken breasts and shred using two forks, then return shredded meat back into the chili.
- Stir the chili to combine all ingredients and ensure even distribution of the shredded chicken.
- Serve hot, optionally garnishing with fresh cilantro, sour cream, or shredded cheese.
Tips
- For maximum flavor, use fresh garlic and consider toasting your taco seasoning briefly in a dry pan before adding to enhance its depth.
- Choose chicken breasts of similar size to ensure even cooking. If some pieces are much larger, consider cutting them to uniform thickness.
- Don't lift the slow cooker lid during cooking - each time you do, you'll add 15-20 minutes to the cooking time and lose precious moisture.
- For a richer flavor, you can briefly sauté the onions and bell peppers before adding them to the slow cooker to caramelize and intensify their taste.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking or use a cornstarch slurry to achieve your desired consistency.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
