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.
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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.
