Slow Cooker Mexican Chilli Chicken With Beans Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken thighs, diced tomatoes, tomato sauce, onion, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
• STEP 4.Add the kidney beans and corn to the slow cooker. Stir well to combine.
• STEP 5.Cover and cook on high heat for an additional 30 minutes, until the beans and corn are heated through.
• STEP 6.Serve the slow cooker Mexican chili chicken with beans hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra heat, add some diced jalapenos or a pinch of cayenne pepper.
• You can use boneless, skinless chicken breasts instead of chicken thighs if preferred.
• Serve the chili with your favorite toppings such as shredded cheese, sour cream, or avocado slices.

Storage and Serving

• Leftovers can be reheated in the microwave or on the stovetop.
• Serve the chili with warm tortillas, rice, or crusty bread for a complete meal.
• Garnish with fresh cilantro, lime wedges, and your favorite toppings for added flavor.