Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, crockpot mexican chicken chili. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Crockpot Mexican Chicken Chili is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Crockpot Mexican Chicken Chili is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Crockpot Mexican Chicken Chili:

1. Take 2 can MILD Rotel
2. Make ready 2 can Mexican corn only-it has great flavor with bell pepper in it
3. Take 1 box Cream cheese
4. Take 1 Shredded chicken or rotisserie chicken with skin removed and shredded
5. Get 2 can Black beans-drained and washed
6. Take 1 envelope Taco Bell taco seasoning- use this kind it has better flavor than El Paso
7. Get 1 Yellow onion finely diced
8. Prepare 1 Several Green onions finely diced
9. Get 1 Fresh diced cilantro
10. Get 1 Garlic-powder or minced
11. Make ready 1 Salt and cracked black pepper
12. Get 1 Queso dip-optional
13. Take 1 Shredded Mexican blend cheese-optional

While your shredding, put on a pot of white rice. Slow Cooker Mexican Style Chicken Chili, an easy healthy homemade chili recipe made in a crockpot. Ok, I'll admit I've been a little obsessed with my crockpot lately. I realize I'm a little late for the crockpot bandwagon.

Steps 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.

Loaded with flavor, this easy slow cooker Mexican chicken chili recipe tastes just like your favorite burrito. The deep freeze of winter has set in. Shred the slow cooker chicken tacos with two forks in the slow cooker and stir it into the salsa mixture. Cover shredded chicken chili with cheese and assembled corn muffin batter. Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run!

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