Looking for a Mexican Chilli Chicken Crockpot Recipe? Look no further, here comes one of the best Mexican Chilli Chicken Crockpot Recipes you have ever tried!
1kg (or approx 2 lb) chicken breasts (skinless & boneless), cubed
3 cloves garlic, very finely chopped or minced
2 large onions, roughly chopped
2 tins tomatoes, diced (approx 900ml or 4 cups)
2 tablespoons vegetable oil
1 large red bell pepper/ red capsicum, diced
1 cup corn kernels
1 tin chilli beans (approx 450ml or 2 cups), drained
1 cup picante sauce
1 teaspoon salt
½ teaspoon black pepper (freshly ground is best)
cumin, to taste
red chili powder, to taste
3 green chillies, sliced for garnish (optional)
- In a large pan, sauté the cubed chicken pieces together with the bell pepper/ capsicum, onion & garlic in the oil for approx 5 mins.
- Add contents of pan to your crockpot, together with the other ingredients.
- Set your crockpot to ‘low heat’ and simmer for approximately 5 hours.
- Serve on a bed of steamed rice with slices of green chilli sprinkled on top (optional).