Slow-Cooker Mexican Chicken Chili

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Slow-Cooker Mexican Chicken Chili is topped with sour cream, shredded cheddar, tortilla chips and fresh parsley.

Busy weekends or weekdays call for slow-cooker recipes! This Mexican Chicken Chili is so easy to put together and as flavorful as it gets. You don’t even have to brown the chicken first! Warm and comforting, the tender chicken, after cooking all day, literally falls apart with the touch of a fork. Topped with sour cream, sharp cheddar, crunchy tortilla chips and fresh parsley, this chili is light and satisfying. For a complete meal, serve with warm dinner rolls.

Some Kinda Good Slow-Cooker Mexican Chicken Chili

  • 3 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 2 Teaspoons Garlic Powder
  • Salt to taste
  • Pepper to taste
  • 1 28 oz  Can Diced Tomatoes, with juice
  • 1 14.5 oz Great White Northern or Cannellini Beans
  • 8 oz can Tomato Paste
  • 1 Green Bell Pepper, chopped
  • 1 Medium Onion, Chopped
  • 2 Jalapenos, diced with seeds
  • 2 Cups Chicken Broth
  • Sour cream, tortilla chips, shredded sharp cheddar, chopped fresh parsley, for garnish

Season chicken breasts liberally with salt and pepper on each side. Add chili powder, cumin and garlic powder to the chicken, distributing evenly over each chicken breast. Add remainder of ingredients and cover with chicken broth. Cook on high for 6 hours. When the chili has finished cooking, taste for seasoning and add salt and pepper if needed. Ladle chili in bowls and top with sour cream, tortilla chips, shredded sharp cheddar cheese and fresh parsley, if desired.

Watch my Facebook live video of this recipe, and be sure to Like Some Kinda Good!


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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

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Kurt’s Favorite Pot Roast

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Peel potatoes and be sure to chop all your ingredients the same size for even cooking.

When the weather starts to feel like fall in Savannah, it isn’t long before my husband, Kurt starts requesting pot roast for dinner. When we were dating, I needed a tire changed on my car. When Kurt came to the rescue, I said, “What do I owe you?” With that sweet Southern boy charm, he smiled and said, “Three pot roast dinners will do it.” He has always loved pot roast.  Continue reading “Kurt’s Favorite Pot Roast”

Hot Pepper BBQ Pork Sliders


Hot Pepper BBQ Pork Sliders

I don’t use my slow cooker nearly enough, but when I do, I always enjoy it. To make Hot Pepper BBQ Pork Sliders, purchase a 3 pound pork shoulder, trim the fat and place it in your Crock Pot with chopped bell and jalapeno pepper. Season with 2 tablespoons of fajita seasoning.

Pour two 10 oz. cans of enchilada sauce over the seasoned meat and peppers. You can find the sauce in the international section of your grocery store. Put the lid on and let that puppy cook!

How easy is that? Eleven hours on low and this is the result…

The meat will be fork tender and oh so easy to shred. Plus, it’s fun. I find shredding pork to be a stress reliever too. HA! No pun intended. (Working out, shredding pork…get it?)

Add the meat back into the sauce.

Get a pack of those small dinner rolls from the bread aisle in your grocery store. Slice them open, use a slotted spoon to fill them with meat and top with pickles. The soft bread will soak up all that juice. Just for fun, seal with a toothpick. What you talkin’ ’bout?! Warning: You can’t eat just one. Upon the first bite, one of my guests said, “I’m in love with this sandwich!”

Entertaining tip: Dishes that provide height variation always enhance your food display.