Tex-Mex Slow Cooker Chicken Chilli

Bowl of Tex-Mex chicken chilli topped with avocado, coriander, and sour cream, with a jar of Raptor Naturals Tex Mex Rub beside it.

This Tex-Mex chicken chilli is an easy, family-friendly slow cooker dinner perfect for chilly nights. Itโ€™s smoky, comforting, and packed with beans, corn, and tender shredded chicken โ€“ all flavoured with our Blazing Tex-Mex Rub.ย 

Ingredients

Serves: 4โ€“6

  • 1 tablespoon oil
  • 3 skinless chicken breasts
  • 3 tablespoons Blazing Tex-Mex Rub
  • 1 onion, diced
  • 400g can cannellini beans, drained and rinsed
  • 400g can black beans, drained and rinsed
  • 400g can corn, drained and rinsed
  • 400g can chopped tomatoes
  • 1โ€“2 cups chicken stock
  • 1 lime

To serve:

  • Sour cream (DF option: see tips)
  • Grated cheese (DF option: see tips)
  • 1โ€“2 avocados, sliced
  • 1 large handful fresh coriander, chopped

Method

  1. Drizzle oil over the base of the slow cooker and line the bottom with chicken breasts. Sprinkle over Blazing Tex-Mex Rub.
  2. Add diced onion, black beans, cannellini beans, corn, and tomatoes. Add just enough stock to cover.
  3. Gently stir, cover with lid, and cook on low heat setting for 6 hours.
  4. Remove the chicken breasts to a cutting board or bowl. Shred with two forks and add back to the slow cooker along with a good squeeze of lime.
  5. Season with salt and pepper to taste.
  6. Serve in bowls topped with sour cream, grated cheese, avocado, and fresh coriander. Crumble tortilla chips over the top or serve chips on the side.

Tips

  • Try with rice, warm tortillas or spooned into baked potatoes.
  • This chilli freezes beautifully - double the batch and stock your freezer!
  • Use vegan cheese and dairy-free yoghurt to make it dairy free.
Raptor Recipes