Crock Pot chili recipes are some of my favorite crock pot slow cooker recipes. I especially love chicken chili recipes.
This Crock Pot Tex-Mex Chicken Chili recipe is packed full of flavor.
This week I sent out a reader survey and overwhelmingly crock pot chicken recipes are loved by my readers! I am so happy because as I mentioned I love my crock pot chicken recipes the best.
Crock Pot Chili recipes
Another of my favorite crock pot recipes is slow cooker chili recipes. There are so many different ways that you can make crock pot chili. Just by changing up a few of the ingredients you can come up with a great tasting meal.
Get Creative in the Kitchen!
I'd like to encourage you all to get creative in the kitchen. Some days you might find that you are missing an ingredient or two called for in a recipe you want to make.
I hate when that happens and there are days when I just don't have the time or even feel like running out to the store.
Do what I do and substitute an ingredient you do have on hand. Now you can't substitute all ingredients all the time.
Ingredient substitution ideas
Take my Crock Pot Chicken Corn Chowder recipe for example. You have to have chicken and corn. They are the main ingredients in the recipe but for a recipe like this Crock Pot Tex-Mex Chicken Chili that calls for stewed tomatoes, black beans and pinto beans you could make some changes.
What if you don't have any canned stewed tomatoes on hand? You could use chopped up fresh tomatoes, canned diced tomatoes or even a can of tomatoes sauce if you had to.
Use what is in your pantry
If your pantry is stocked with plenty of pinto beans and kidney beans but no black beans you could swap the beans out.
And who knows maybe you will love this new version of Crock Pot Tex-Mex Chicken Chili recipe so much it will become one of your favorite crock pot chili recipes.
How to Make Crock Pot Tex-Mex Chicken Chili
Ingredients
- 2 pounds boneless, skinless chicken breasts, whole or cut into bite size pieces
- 2-14 oz cans Mexican style stewed tomatoes
- 1-15 oz can corn kernels, drained well
- 1-15 oz can black beans, drained and rinsed
- 1-15 0z can pinto beans with liquid
- 10 oz can cheddar cheese soup (or a gluten free substitution if needed)
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 ½ cups shredded cheese
- sour cream (optional)
- shredded cheese to top each serving (optional)
Directions
- Place all the ingredients except the shredded cheese into a 6 quart crock pot slow cooker.
- Cook on high for 4 hours or on low for 6 hours.
- Top each serving with a dollop of sour cream and ¼ cup of shredded cheese (optional)
- Makes 4-6 servings.
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Crock Pot Tex-Mex Chicken Chili
Ingredients
- 2 pounds boneless skinless chicken breasts, whole or cut into bite size pieces
- 28 oz Mexican style stewed tomatoes 2 cans
- 15 oz canned corn kernels drained well
- 15 oz black beans drained and rinsed
- 15 oz pinto beans with liquid
- 10 oz cheddar cheese soup or a gluten free substitution if needed
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 ½ cups shredded cheese
- 2 tablespoons Sour cream optional
- 2 tablespoons Shredded cheese to top each serving optional
Instructions
- Place all the ingredients except the shredded cheese into a 6 quart crock pot slow cooker.
- Cook on high for 4 hours or on low for 6 hours.
- Top each serving with a dollop of sour cream and ¼ cup of shredded cheese (optional)
