Mexican Chicken Chili (The Best!!!!)
"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."
- Ready In:
- 7hrs 10mins
- Ingredients:
- 12
- Yields:
-
1 2/3 cups each
- Serves:
- 6
ingredients
- 3 chicken breasts, boneless, skinless, cut into small cubes
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 (14 1/2 ounce) cans each fire roasted tomatoes with garlic, undrained
- 2 (15 ounce) cans each 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Eh. It was OK. I made it exactly as written. It was a soupy chili that was edible, but I wouldn't make it again.
