Slow Cooker Mexican Chilli Chicken With Beans Recipe

Recipe By Slurrp

This slow cooker Mexican chili chicken with beans is a hearty and flavorful dish that is perfect for a cozy dinner. Tender chicken thighs are cooked with a blend of spices, tomatoes, and kidney beans, creating a rich and satisfying chili. The slow cooker method allows the flavors to meld together and the chicken to become incredibly tender. Serve this delicious chili with some warm tortillas or rice for a complete meal.

4.3
21 Rating -
Rate
Non Vegdiet
10minstotal
5minsPrep
5minsCook
10m.total
5m.Prep
5m.Cook
Slow Cooker Mexican Chilli Chicken With Beans
plan
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ingredients serve

Ingredients for Slow Cooker Mexican Chilli Chicken With Beans Recipe

  • 0.38 pound Boneless, Skinless Chicken Thighs
  • 1/4 can Diced Tomatoes
  • 1/4 can Tomato Sauce
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chili Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Dried Oregano
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 can Kidney Beans, Drained And Rinsed
  • 1/4 cup Frozen Corn
  • as required Chopped Cilantro, For Garnish
  • as required Lime Wedges, For Serving

Directions: Slow Cooker Mexican Chilli Chicken With Beans Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine chicken thighs, diced tomatoes, tomato sauce, onion, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
  • STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
  • STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  • STEP 4.Add the kidney beans and corn to the slow cooker. Stir well to combine.
  • STEP 5.Cover and cook on high heat for an additional 30 minutes, until the beans and corn are heated through.
  • STEP 6.Serve the slow cooker Mexican chili chicken with beans hot, garnished with chopped cilantro and a squeeze of lime juice.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For extra heat, add some diced jalapenos or a pinch of cayenne pepper.
  • You can use boneless, skinless chicken breasts instead of chicken thighs if preferred.
  • Serve the chili with your favorite toppings such as shredded cheese, sour cream, or avocado slices.

Storage and Serving

  • Leftovers can be reheated in the microwave or on the stovetop.
  • Serve the chili with warm tortillas, rice, or crusty bread for a complete meal.
  • Garnish with fresh cilantro, lime wedges, and your favorite toppings for added flavor.
Nutrition
value
20
calories per serving
< 1 g Fat< 1 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    < 1mg
  • Vitamin A
    905mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    19mg
  • Selenium
    0mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp