Crockpot Mexican Chicken Chili
Crockpot Mexican Chicken Chili

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, crockpot mexican chicken chili. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Crockpot Mexican Chicken Chili is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Crockpot Mexican Chicken Chili is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have crockpot mexican chicken chili using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Crockpot Mexican Chicken Chili:
  1. Prepare MILD Rotel
  2. Take Mexican corn only-it has great flavor with bell pepper in it
  3. Take Cream cheese
  4. Take Shredded chicken or rotisserie chicken with skin removed and shredded
  5. Take Black beans-drained and washed
  6. Prepare Taco Bell taco seasoning- use this kind it has better flavor than El Paso
  7. Prepare Yellow onion finely diced
  8. Get Several Green onions finely diced
  9. Take Fresh diced cilantro
  10. Get Garlic-powder or minced
  11. Make ready Salt and cracked black pepper
  12. Prepare Queso dip-optional
  13. Make ready Shredded Mexican blend cheese-optional
Instructions to make Crockpot Mexican Chicken Chili:
  1. I layered mine in crockpot, starting with Rotel, then 1 can of each, as well as half of the veggies, and half taco seasoning, then repeated with the rest.
  2. Continue to layer it with 1 can of each and rest of taco seasoning and diced veg/herbs. Then add the shredded chicken on top, since it's already cooked. Set to high.
  3. Top with cream cheese. Make sure to cut into pieces and put them evenly throughout on top all around. Once it starts melting, give it all-A GOOD STIR. Then add the garlic powder, salt and cracked pepper. Stir again. And continue to check on it from time to time and stir, making sure the cream cheese has no lumps:)
  4. Once all the cream cheese has completely melted and no lumps…change setting to low and let simmer for an hour or 2
  5. Once done, give it a good stir again. And it should look like this:) also…see my next direction for tips, etc about the queso and shredded cheese.
  6. Tips: Tip 1:If you can't find the Mexican corn, you can get 2 cans of the whole kernel corn and add a jar of chunky salsa but really try to find the can Mexicorn (it has awesome flavor) Del Monte and green giant brands have it. Tip 2:I made steamed rice, and added taco seasoning to the water and stir it before I put in my rice cooker. Tip 3: once rice is done, add your rice to your plate, top with the crockpot mixture, and you can top it with queso dip, shredded Mexican blend cheese, some of the green onions, and a lil fresh cilantro if you had any of the green onions and cilantro left. You can also just do this instead of adding the queso and shredded cheese to crockpot.
  7. Also, you can serve with rice as I listed above, tostitos, or cut some tortilla bread in triangles, or make a taco or quesadilla out of it.

So that is going to wrap it up with this exceptional food crockpot mexican chicken chili recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!