Is it freezing cold at your house? It is here. Looking for something warm and easy to make this weekend? Here it is! I made this last weekend and it was SO good. My sister, my daughter, and my friend Virginia, all made it for Super Bowl parties, and everyone that tried it was asking for the recipe. We all hate to give away the secret because it's so easy, it's not really cooking. It's just opening 7 cans! I mean, my daughter made it in a college dorm! The original recipe was for a SOUP, and called for 2 or 3 chicken breasts. We all make ours like a CHILI or stew and add 5 or 6 chicken breasts. Then it's a meal all by itself. Hope you like it!
Mexican Chicken Chili
To a crock pot add the following ingredients:
5 or 6 uncooked, boneless skinless chicken breasts (fresh or frozen)
and the 7 cans...
3 cans RoTel tomatoes (any flavor you like)
1 can Tomato sauce
1 can chopped green chilies
2 cans Black Beans
1 scoop of salsa
Cover and cook over low heat for several hours (3 or 4 depending on the heat of your crock pot) until chicken is cooked. I usually cut my chicken breasts into thirds before cooking, to decrease cook time. Your house will smell like heaven. Remove chicken from crock pot and place into a large bowl. Cut or shred chicken into bite sized pieces and place chicken back into crock pot for another 15 minutes.
Serve in bowls with crushed tortilla chips in the bottom of the bowl. We like to top ours with shredded cheese, sour cream and avocado.
*Variation:my sister used one can of Black Beans and one can of Corn, and she said it was delicious.
If you try it left me know...I'm making it again tomorrow!
Suzanne,
It sounds like heaven to me! I love crock pot recipes....so easy, thanks for sharing it.
Gail
Posted by: Gail | February 06, 2009 at 11:33 AM
Ooh thanks so much for posting this, I have been looking for good crockpot recipes for when I'm gone all day/night with work+school...my family will thank you for this I'm sure!
Laura
xxx
Posted by: Laura | February 06, 2009 at 01:42 PM
This recipe is similar to one our family has enjoyed for years. I originally found it in Southern Living and it is called Chicken Chili Stew. My recipe calls for three chicken breasts cut into small pieces (about 1") and browned in a large pot with one chopped onion and 1 T. oil. THEN you can start adding cans but we use one can of beans (we've used black beans and pinto, but prefer pinto), 1 can Rotel, and 1 can stewed tomatoes. I simmer it for about an hour on top of the stove since the chicken is already browned and in small bites. You can vary it anyway you want to and it is always great. My son was type 1 diabetic and I always kept chicken chili stew in the fridge for after school snacks for him and his sister. There really arent' that many calories in this recipe. My daughter now makes this recipe for her three young boys who love it too.
Posted by: Alice Larkin | February 06, 2009 at 02:55 PM
It does sound delish. And healthy too. Mimi
Posted by: mimisue | February 06, 2009 at 11:04 PM
Thank you. My mom is going in for rotator cuff sx next week. She lives a couple of states away. I've been trying to make her mini-meals that can be frozen and easy for her to heat & eat for the next couple of weeks. I will be sure to make this and stock her freezer with individual bowls.
Posted by: michelle b. | February 11, 2009 at 12:00 PM
I just made a variation of this tonight. I'm in Canada, so I couldn't find Rotel tomatoes! I used 2 large cans of "seasoned" diced tomatoes and extra salsa (no chilis), 2 cans of black beans and one small can of corn. I used 5 chicken breasts. I also added 1/2 cup of barley, which made it a bit thicker. Also adds more fiber.
I second the previous poster about this being a great freeze, heat and eat meal! I also like that it is so basic but can be spiced up to taste. My blander version should be great for my 3-yr-old (if I can convince her to eat it next time!) but adding the chilis would be great for my husband!
Posted by: Gretchen | November 30, 2010 at 10:43 PM