Crock Pot Mexican Chicken Chili

Mexican Chicken Chili 1_small
Have you noticed a theme for this month yet?

Yep, it’s all about the Crock Pot in January, folks. I just can’t think of a better month for a small kitchen appliance to do all the work for you, and you can come home to delicious, healthy food. That is WINNING!

And speaking of winning, this is such a yummy chili — jam packed with flavor — but not too spicy for the kids. My kids call this “a burrito in a bowl” and it’s really the best description I can think of. Tender chicken, black beans, corn, onions and garlic — all wrapped up in a tangy sauce. You’d never know the secret ingredient is ranch dressing mix!

I typically hate crock pot recipes that ask you to brown something first. Who needs that extra step? I’ve tried skipping it in this one and it turns out fine, but I can definitely tell the difference when I take the extra five minutes to brown the onions and garlic first. You decide if it’s worth it for you.

This one’s going in our regular rotation. It’s that good. It’s also pretty thick so it works great stuffed in a tortilla. (If it’s too thick for you, add some chicken broth.)

Crock Pot Mexican Chicken Chili


1 Tablespoon olive oil

1 cup of diced onion

2 garlic cloves, minced

1 lb. chicken breast

1 can black beans (drained and rinsed)

1 can corn, undrained

1 can Rotel, undrained

1 tsp cumin

1 Tbsp chili powder

1 tsp onion powder

1/4 teaspoon of cayenne pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of pepper

1 package ranch dressing mix

1 8 oz package light cream cheese


In a large skillet – heat oil and cook onions for 8 minutes than add garlic and cook for one minute.

Set your crock pot to low and add chicken, cooked onions and garlic, black beans, corn, rotel, all the seasonings, ranch mix. Stir to combine. Add cream cheese on top and cover and cook on low for 4 hours.

Before serving shred chicken using two forks.

Serves 4.

Adapted from Budget Savvy Diva

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