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Before you jump to Crockpot Mexican Chicken Chili recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when shopping for groceries. When you make good decisions at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go to your apartment and make a little something from your kitchen. Make sure that what you have at home is healthful. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to crockpot mexican chicken chili recipe. To make crockpot mexican chicken chili you need 13 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Crockpot Mexican Chicken Chili:

1. Take 2 can of MILD Rotel.
2. Get 2 can of Mexican corn only-it has great flavor with bell pepper in it.
3. Prepare 1 box of Cream cheese.
4. Take 1 of Shredded chicken or rotisserie chicken with skin removed and shredded.
5. Provide 2 can of Black beans-drained and washed.
6. You need 1 envelope of Taco Bell taco seasoning- use this kind it has better flavor than El Paso.
7. Take 1 of Yellow onion finely diced.
8. Use 1 of Several Green onions finely diced.
9. Use 1 of Fresh diced cilantro.
10. Provide 1 of Garlic-powder or minced.
11. Provide 1 of Salt and cracked black pepper.
12. Provide 1 of Queso dip-optional.
13. You need 1 of Shredded Mexican blend cheese-optional.

Instructions to make Crockpot Mexican Chicken Chili:

1. I layered mine in crockpot, starting with Rotel, then 1 can of each, as well as half of the veggies, and half taco seasoning, then repeated with the rest..
2. Continue to layer it with 1 can of each and rest of taco seasoning and diced veg/herbs. Then add the shredded chicken on top, since it's already cooked. Set to high..
3. Top with cream cheese. Make sure to cut into pieces and put them evenly throughout on top all around. Once it starts melting, give it all-A GOOD STIR. Then add the garlic powder, salt and cracked pepper. Stir again. And continue to check on it from time to time and stir, making sure the cream cheese has no lumps:).
4. Once all the cream cheese has completely melted and no lumps…change setting to low and let simmer for an hour or 2.
5. Once done, give it a good stir again. And it should look like this:) also…see my next direction for tips, etc about the queso and shredded cheese..
6. Tips: Tip 1:If you can't find the Mexican corn, you can get 2 cans of the whole kernel corn and add a jar of chunky salsa but really try to find the can Mexicorn (it has awesome flavor) Del Monte and green giant brands have it. Tip 2:I made steamed rice, and added taco seasoning to the water and stir it before I put in my rice cooker. Tip 3: once rice is done, add your rice to your plate, top with the crockpot mixture, and you can top it with queso dip, shredded Mexican blend cheese, some of the green onions, and a lil fresh cilantro if you had any of the green onions and cilantro left. You can also just do this instead of adding the queso and shredded cheese to crockpot..
7. Also, you can serve with rice as I listed above, tostitos, or cut some tortilla bread in triangles, or make a taco or quesadilla out of it..

Put chicken breasts in whole and shredded at end. Served with cheese and crushed Doritos (nacho cheese). The perfectly flavored chicken cooks in a Mexican spiced bath of salsa, green chilies, diced tomatoes, brown sugar and a splash of liquid smoke. The chicken cooks until its fork tender, then shredded and added back to the seasoned juices to re-absorb the flavor in every crevice. At this point, you drain any excess liquid.

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