Crock Pot Mexican Style Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.6
  • Total Fat: 2.4 g
  • Cholesterol: 68.4 mg
  • Sodium: 251.7 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 7.0 g
  • Protein: 33.2 g

View full nutritional breakdown of Crock Pot Mexican Style Chicken Chili calories by ingredient
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Yummy, tender shredded chicken with mexican seasoning perfect by itself, as a burrito or over rice. Easy Crock Pot Cooking! Yummy, tender shredded chicken with mexican seasoning perfect by itself, as a burrito or over rice. Easy Crock Pot Cooking!
Number of Servings: 6


    3 Chicken Breasts, boneless & skinless (remove any fat)
    1 large onion
    1 12oz can diced tomatos (no salt added)
    1 8oz can yellow corn (no salt added)
    1 12oz can black beans (low sodium)
    2 Tbsp chopped green chili pepperss
    Spice Rub (see below for ingredients)
    2 Tbsp Taco Seasoning (see below for homemade taco seasoning)
    1 lime

    Spice Rub: (you'll use all of this for this recipe)
    2 Tbsp Chili powder
    1 tsp cumin
    1 tsp curry powder
    1/2 tsp black pepper

    Taco Seasoning (mix together the following: makes more than you need for this recipe so keep some for later):
    2 Tbsp Chili Powder
    1.5 Tbsp Cumin
    1 Tbsp Onion Powder
    1 Tbsp Garlic Powder
    1.5 Tbsp Paprika
    0.5 tsp Cayenne Pepper


1.) Preheat oven to 400F.
2.) Spray bottom of baking pan with Pam (or other nostick spray)
3.) Prepare Spice Rub and set aside
4.) Rinse Chicken, remove fat and butterfly (slice amost in half so it opens like a hamburger bun)
5.) Arrange chicken in pan and apply spice rub to both sides of all pieces
6.) Bake for 20 minutes

While chicken is baking:
1.) Chop onion
2.) rinse black beans
3.) drain corn and tomatos

After chicken is done
1.) slice chicken into thin strips (or shred using your fingers)
2.) place chicken in Crock Pot
3.) Add onion, black beans, corn, tomatos, green chili peppers and Taco Seasoning
4.) stir and heat on low to medium for 3 to 4 hours

Before serving, add the juice of a whole lime, stir and allow to simmer for 5 minutes or so.

Serve as a burrito filling (with shredded cheese and sour cream), over brown rice, by itself, or any other way you can imgine.

For lower sodium, be sure to use no salt tomatos, no salt corn, low sodium beans and homemade Taco Seasoning.

Makes approximately 6 1-cup servings.


Number of Servings: 6

Recipe submitted by SparkPeople user MSPLATZ.

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