Tex-Mex Slow Cooker Chicken Chili Recipe
Cozy up to this Tex-Mex Slow Cooker Chicken Chili recipe. Hearty, budget-friendly, and packed with tender chicken, dried beans, & a mild kick.
Ingredients
- 15.5 ounces 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 ounces can mild diced green chiles
- 4 cups low-sodium chicken broth
- 2 cups water
- 14.5 ounces can diced fire-roasted tomatoes
- 6 ounces can tomato paste
- Salt and pepper to taste
- Hot sauce to taste
Instructions
- Remove the seasoning packet, rinse the beans and pick through them to make sure they are clean before adding them to the slow cooker. There is NO soaking of the beans required. If you prefer, you can soak your dried beans overnight. They still are just as delicious without soaking them when I cook them in the slow cooker.
- To the beans add two large boneless skinless chicken breasts, diced onion, diced green or yellow bell pepper, minced garlic, frozen corn, and diced mild green chiles. You will shred the cooked chicken later.
- Also, add chicken broth, water and half of the seasoning packet. You could optionally use all water, instead of the chicken broth. I prefer the depth of flavor you get from the broth.
- Give it all a gentle stir, and pop the lid onto your slow cooker and set the timer for 5 hours on high. You may need to adjust the time for your specific slow cooker, but I’ve found that the beans are tender at 5 hours on high in my 6-quart as well as 7-quart slow cookers. You’ll be adding an additional hour of cook time, after adding the remaining ingredients.
- Shred the chicken with two forks, you can shred them right in the slow cooker if you like. Add the diced tomatoes, tomato paste, remaining seasoning packet, additional salt and pepper to taste, and hot sauce to taste. Five or six drops of hot sauce is usually all my 11-year-old will allow. You can always spice up your individual servings. Place the lid back onto the slow cooker and cook an additional 30-minutes to 1-hour.
- Top with grated cheese and sour cream, if you like. Serve with cornbread or even corn chips for some crunch.
Notes
Equipment Needed: Slow Cooker - 6 quart or larger
Nutrition
Calories: 309kcalCarbohydrates: 44gProtein: 24gFat: 11gSaturated Fat: 2gSodium: 1384mgFiber: 22g
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