Crock Pot Mexican Chicken Chili Recipe

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Crock Pot Mexican Chicken Chili
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  1. Place chicken breasts in bottom of crock pot.
  2. Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
  3. Slice butter and arrange on top of mixture. Sprinkle salt on top.
  4. Cook on High 6 hours.
  5. When done, use two forks and shred the chicken in the crock pot.
  6. While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla scoop chips to eat.
  7. Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
  8. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 330.98 Kcal (1386 kJ)
Calories from fat 133.11 Kcal
% Daily Value*
Total Fat 14.79g 23%
Cholesterol 139.44mg 46%
Sodium 1864.73mg 78%
Potassium 690.74mg 15%
Total Carbs 9.5g 3%
Sugars 1.4g 6%
Dietary Fiber 1.99g 8%
Protein 42.56g 85%
Vitamin C 4mg 7%
Vitamin A 0.1mg 3%
Iron 0.9mg 5%
Calcium 32.5mg 3%
Amount Per 100 g
Calories 135.69 Kcal (568 kJ)
Calories from fat 54.57 Kcal
% Daily Value*
Total Fat 6.06g 23%
Cholesterol 57.17mg 46%
Sodium 764.49mg 78%
Potassium 283.19mg 15%
Total Carbs 3.89g 3%
Sugars 0.58g 6%
Dietary Fiber 0.82g 8%
Protein 17.45g 85%
Vitamin C 1.6mg 7%
Iron 0.4mg 5%
Calcium 13.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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