Crockpot Mexican Chicken Chili. Used suggested spices, chicken, beans, corn, chicken broth. Put chicken breasts in whole and shredded at end. Served with cheese and crushed Doritos (nacho cheese).

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Cover shredded chicken chili with cheese and assembled corn muffin batter. Turn on your slow cooker and step aside, because you're in for a hearty treat with a twist. Our chunky chili chicken is made with dark meat chicken for a richer flavor, and the hominy gives it the texture your taste buds want. We can cook Crockpot Mexican Chicken Chili using 13 active ingredients and also 7 steps. Here is exactly how you accomplish.

Components of Crockpot Mexican Chicken Chili

Step by step. 2 can of MILD Rotel.
Instructions. 2 can of Mexican corn only-it has great flavor with bell pepper in it.
Instructions. 1 box of Cream cheese.
Detaile. 1 of Shredded chicken or rotisserie chicken with skin removed and shredded.
Detaile. 2 can of Black beans-drained and washed.
Directions. 1 envelope of Taco Bell taco seasoning- use this kind it has better flavor than El Paso.
Detaile. 1 of Yellow onion finely diced.
Step by step. 1 of Several Green onions finely diced.
Detaile. 1 of Fresh diced cilantro.
Instructions. 1 of Garlic-powder or minced.
Detaile. 1 of Salt and cracked black pepper.
Guidelines. 1 of Queso dip-optional.
Directions. 1 of Shredded Mexican blend cheese-optional.

Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste. Remove chicken from the slow cooker and shred, using two forks. Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili.

How To Make Crockpot Mexican Chicken Chili

I layered mine in crockpot, starting with Rotel, then 1 can of each, as well as half of the veggies, and half taco seasoning, then repeated with the rest..
Continue to layer it with 1 can of each and rest of taco seasoning and diced veg/herbs. Then add the shredded chicken on top, since it's already cooked. Set to high..
Top with cream cheese. Make sure to cut into pieces and put them evenly throughout on top all around. Once it starts melting, give it all-A GOOD STIR. Then add the garlic powder, salt and cracked pepper. Stir again. And continue to check on it from time to time and stir, making sure the cream cheese has no lumps:).
Once all the cream cheese has completely melted and no lumps...change setting to low and let simmer for an hour or 2.
Once done, give it a good stir again. And it should look like this:) also...see my next direction for tips, etc about the queso and shredded cheese..
Tips: Tip 1:If you can't find the Mexican corn, you can get 2 cans of the whole kernel corn and add a jar of chunky salsa but really try to find the can Mexicorn (it has awesome flavor) Del Monte and green giant brands have it. Tip 2:I made steamed rice, and added taco seasoning to the water and stir it before I put in my rice cooker. Tip 3: once rice is done, add your rice to your plate, top with the crockpot mixture, and you can top it with queso dip, shredded Mexican blend cheese, some of the green onions, and a lil fresh cilantro if you had any of the green onions and cilantro left. You can also just do this instead of adding the queso and shredded cheese to crockpot..
Also, you can serve with rice as I listed above, tostitos, or cut some tortilla bread in triangles, or make a taco or quesadilla out of it..

Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket!