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Slow Cooker Mexican Chicken and Corn Chili
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- #21497
This chunky chicken chili is slow cooked overnight with salsa, the chicken is shredded, then mixed with Mexi-corn, pinto beans, garlic powder, cumin, and chili powder.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 skinless, boneless chicken breast halves
1 jar (16 ounce size) salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt, to taste
ground black pepper, to taste
1 can (11 ounce size) Mexican-style corn, drained
1 can (15 ounce size) pinto beans, rinsed and drained
directions
Place the chicken and salsa in the crock pot about 3 hours before you want to make the chili (or, you can make this part in advance and refrigerate it).
Season the chicken and salsa with the garlic powder, cumin, chili powder, salt, and pepper. Cover the crock pot and cook on low heat for 3-4 hours or until the chicken is cooked.
Remove the chicken from the crock pot and place on a cutting board. Shred the chicken with 2 forks and then return it to the crock pot. Mix well.
Add the corn and pinto beans to the chicken. Turn the crock pot to high. Cook for 20-45 minutes or until heated through.
Serve the chicken and corn chili hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Stir the chili well after adding the shredded chicken, corn, and beans to evenly distribute the flavors.
Taste and adjust the seasoning before serving, as flavors can mellow during slow cooking.
Serve the chili hot for the best flavor and texture.
Garnish with fresh cilantro or lime wedges for added freshness and zest.
Accompany with a side of rice or a fresh salad for a complete meal.
Be cautious with salt, as canned ingredients and jarred salsa may already contain salt.
For a creamier texture, you can stir in a small amount of cream cheese or sour cream before serving.
common recipe questions
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used and may add more flavor due to their higher fat content.
Can I cook the chicken on high to speed up the process?
Yes, you can cook it on high for about 1.5-2 hours, but cooking on low is recommended for more tender chicken.
How do I know when the chicken is fully cooked?
The chicken is done when it's easy to shred and reaches an internal temperature of 165 degrees F.
Can I add other vegetables to this chili?
Yes, you can add vegetables like bell peppers, onions, or tomatoes for extra flavor.
What can I substitute for Mexi-corn?
You can use regular corn and add diced green chiles for a similar flavor.
Can I use different beans instead of pinto beans?
Yes, black beans or kidney beans are good substitutes.
How can I make this chili spicier?
Increase the chili powder or add chopped jalapenos for more heat.
Is this chili freezer-friendly?
Yes, you can freeze it in an airtight container for up to 3 months.
What can I serve with this chili?
Serve with toppings like sour cream, shredded cheese, cilantro, or avocado, and with sides like cornbread or tortilla chips.
nutrition data
214 calories, 3 grams fat, 25 grams carbohydrates, 24 grams protein per serving. This recipe is low in fat.
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reviews & comments
February 28, 2014
This is a delicious chunky chicken chili. Use a good salsa because a lot of the flavor is going to come from that. I added a little extra salsa when I added the beans and corn.