Mexican Chicken Chili (The Best!!!!)
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“I got this recipe from the betty crocker slow cooker cook book. It's one of those ones you get at the gerocery isle. We eat this wehenever the weather starts to turn. It can't get any eaiser than this.”
Mexican Chicken Chili (The Best!!!!)
0 recipe photos
READY IN:7hrs 10mins |
SERVES:6 |
YIELD:1 2/3 cups each |
UNITS:US |
Ingredients Nutrition
- 3 chicken breasts, boneless, skinless, cut into small cubes
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 (14 1/2 ounce) canseach fire roasted tomatoes with garlic, undrained
- 2 (15 ounce) canseach pinto beans, undrained
- 1 (10 ounce) can enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 cup chopped cilantro (opitional)
Garnish
- corn chips
- sour cream
- cheddar cheese
Directions
- Spray your crock pot with cooking spray, or use a crock pot liner.
- Mix all ingredients except cilantro and garnishes in crock pot.
- Cover, cook on low for 7 to 8 hours.
- Add in cliantro and stir.
- Serve with garnishes and warm cornbread.
- Enjoy!
- Leftovers freeze really well.
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Mexican Chicken Chili (The Best!!!!)