Slow Cooker Tex-Mex Chicken Chili
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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I adore how the lime juice brings up all these lovely Tex-Mex flavors in this chili. It balances and complements all the flavors so beautifully. If you wanted to thicken up this at the end of cooking, you could stir in a little cornstarch slurry (equal parts cornstarch and water) or whisk in some corn masa. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1 - small white onion(s)
  • 1 - 15 oz. can(s) black beans
  • 1 - 15 oz. can(s) pinto beans
  • 1 - 15 oz. can(s) crushed tomatoes
  • 1 - 4 oz. can(s) green chiles
  • 1 - Tbsp ground cumin
  • 1 - Tbsp chili powder
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1/4 - cup(s) lime juice
  • 2 - cup(s) chicken broth
  • - Salt and pepper
  • Garnish: - shredded cheese or sour cream**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open all the cans. Drain and rinse the beans.
  2. Chop the onion.
  3. Add all the ingredients into the base of the slow cooker.
  4. Set on low and cook for 8 hours. Lightly pull apart the chicken with 2 forks. Season with salt and pepper to taste.
  5. Prepare the salad.
  6. Serve Slow Cooker Tex-Mex Chicken Chili with salad.

Freezeasy Meal Prep Directions

  1. Chop 2 small white onions.
  2. Open, drain and rinse 2 cans of black beans and 2 cans of pinto beans. Open 2 cans of crushed tomatoes and 2 cans of green chilies.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 boneless chicken breasts
  • Half of the black and pinto beans
  • Half of the crushed tomatoes and green chilies
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1/4 cup lime juice
  • 2 cups chicken broth

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Tex-Mex Chicken Chili

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Garnish with shredded cheese or sour cream.
Serve with salad.

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