Slow Cooker Mexican Chicken Chili

Name: Slow Cooker Mexican Chicken Chili
Yield: 12 servings
Ingredients: 4 lbs chicken breast halves skinless, cut into 1" pieces; 1 cup onions,chopped; 4 stalks celery, sliced; 58 ozs no-salt-added stewed tomatoes, undrained; 30 ozs reduced sodium pinto beans, undrained; 30 ozs canned dark red kidney beans, undrained; 15 ozs enchilada sauce; 1 tbsp chili powder; 1/2 tbsp Mexican seasoning; 1/2 tsp salt

Adapted from General Mills, Inc.

4 lbs chicken breast halves skinless, cut into 1" pieces
1 cup onions,chopped
4 stalks celery, sliced
58 ozs no-salt-added stewed tomatoes, undrained
30 ozs reduced sodium pinto beans, undrained
30 ozs canned dark red kidney beans, undrained
15 ozs enchilada sauce
1 tbsp chili powder
1/2 tbsp Mexican seasoning
1/2 tsp salt

In a 5-quart slow cooker, combine chicken breasts pieces, onions, celery, tomatoes, beans, enchilada sauce, chili powder, Mexican seasoning, and salt. Mix well. Cover and cook on low for seven hours, or until chicken is no longer pink.

Posted: 2/11/2016

Slow Cooker

Rated by 0 users (0.00)

WW Points^* : 7.26

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 378 Calories from Fat 53 (14%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 87g	29%
Sodium 539mg	22%
Potassium 231mg	77%
Total Carbohydrate34g	11%
Dietary Fiber 9g	36%
Sugars 9g
Protein 42g	36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.