Slow Cooker Tex-Mex Chicken Chili
Easy and freezer friendly!
Servings - 4 servings
Ingredients
- 4 small boneless chicken breasts
- 1 small white onion
- 15 oz. can black beans
- 15 oz. can pinto beans
- 15 oz. can crushed tomatoes
- 4 oz. can green chilies
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 1/4 cup lime juice
- 2 cups chicken broth
- Salt and pepper
- Garnish: shredded cheese or sour cream
Instructions
- Open all the cans. Drain and rinse the beans.
- Chop the onion.
- Add all the ingredients into the base of the slow cooker.
- Set on low and cook for 8 hours. Lightly pull apart the chicken with 2 forks. Season with salt and pepper to taste.
- Prepare the salad.
- Serve Slow Cooker Tex-Mex Chicken Chili with salad.
Freezer Meal Instructions
- Add ingredients to freezer baggie. Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
- Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.