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“I was fooling around with basic staples that I have in the house and on a whim, threw this together. It was a HIT! Not quite sure what to name it, but it reminds me of a chili of sort, so I named it Mexican Chicken Chili.”
READY IN:
6hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breasts in bottom of crock pot.
  2. Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
  3. Slice butter and arrange on top of mixture. Sprinkle salt on top.
  4. Cook on High 6 hours.
  5. When done, use two forks and shred the chicken in the crock pot.
  6. While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla "scoop" chips to eat.
  7. Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
  8. Enjoy!

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