Remember all that chicken I had leftover from my Chicken Carnitas? Guess what?
It makes a delicious Chicken Chili!
My husband loved this because there was actually SPICE in his chili! I hardly ever make anything spicy, so the chicken gave it a burst of spicy!
We used this chili with cornbread, corn chips, and with nachos! It can be re-purposed in a variety of ways which is just another reason why I love making big pots of chili in the fall and winter!
This was the first official pot of chili that I have made this season and I foresee many more to come!
The best part is that I was able to reuse frozen chicken that we cooked and froze! That pairs two of my favorite cooking methods, slow cooker & freezer cooking!
I did mention that those two methods are saving my life right now…right?
As my daughter gets more and more mobile, dinner time just gets more complicated.
I may be going back to what I used to do many years ago with my son…cooking during nap time!
Nap time is a beautiful thing. Now, why don’t adults get naps? Why do the ‘text books’ and ‘society’ seem to think we need to grow out of naps at some point?
It’s nuts.
I need a nap.
Just saying.
Now…for some chili!
Enjoy!
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Slow Cooker Mexican Chicken Chili
Ingredients
- 2 Cups Shredded Cooked Chicken Can reuse chicken carnitas
- 1 Package Taco Seasoning
- 2 16 oz Cans Chili Beans
- 1 10 oz Can Mild Rotel
- 1 15 oz Can Black Beans
- 1 14.5 oz Can Chicken Broth
- 2 Tsp Minced Onion
- 1 Garlic Clove
- 1 Tsp Chili Powder
- 1/2 Cup of Ketchup
- Toppings: Corn Chips Cheese, Sour Cream, Cornbread
Instructions
- 1. Begin by heating up the shredded chicken in a greased skillet and add in the taco seasoning according to the package.
- 2. Once the chicken is cooked, add in the chicken and all remaining ingredients into the slow cooker.
- 3. Cook on low for 8 hours.
- 4. Serve topped with cheese, corn chips, and/or cornbread.
Nutrition
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Comments & Reviews
This looks absolutely amazing! Just pinned and am making this Tuesday!
This sounds great and I’d really love to try it, I just have a question. Why does the chicken have to be heated in a skillet first? I really love meals where I can just through everything in the crock before I leave for work in the morning. Will bad things happen if I skip this step? lol
If you are already using cooked, shredded chicken then you can skip that step. That’s mainly if you need to cook the chicken still. I usually will cook it first on recipes like this because that’s just my preference, I don’t really like the juice and such from the chicken mixing in with the other ingredients. It’s totally up to you though, plus if you already have some cooked and shredded chicken then no need to do the skillet part.