Tex-Mex Slow Cooker Chicken Chili
This Tex-Mex Slow Cooker Chicken Chili recipe is incredibly flavorful and comes together easily in the slow cooker. Made with dried beans and just a few additional ingredients, this chicken chili recipe is also easy on the budget. It is a mildly hot chili and a hearty meal the whole family will enjoy.
Ingredients
- 15.5 oz. pkg.Hurst’s® HamBeens® Slow Cooker Chili
- 2 large boneless skinless chicken breasts
- 1 yellow or green bell pepper diced
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 cups frozen corn kernels
- 4 oz. can mild diced green chiles
- 4 cups low-sodium chicken broth
- 2 cups water
- 14.5 oz. can diced fire-roasted tomatoes
- 6 oz. can tomato paste
- salt and pepper to taste
- hot sauce to taste
Instructions
- No soaking the beans is required! Set seasoning packet aside. Rinse and sort through the beans, check for any unwanted debris and discard.
- Add rinsed beans, whole chicken breasts, onion, pepper, garlic, corn, green chiles, chicken stock, water and half of the seasoning packet into a 6 quart slow cooker. (The remaining seasoning mix, tomatoes, salt, pepper and hot sauce will be added later.)
- Stir to combine. Place lid on slow cooker and cook on HIGH for 6 hours.
- Use two forks to shred the chicken. You may shred right in the slow cooker or move to a cutting board to shred, and add back to the slow cooker. Add remaining contents of seasoning packet, diced tomatoes, tomato paste, salt and pepper to taste, and hot sauce to taste. Give it a stir, replace the lid and cook on HIGH for an additional 30 minutes to 1 hour, until beans are tender.
- Keep warm until ready to serve.
Notes
Equipment Needed: Slow Cooker - 6 quart or larger
Tried this recipe?Let us know how it was!