Tex-Mex Slow Cooker Chicken Chilli

This Tex-Mex chicken chilli is an easy, family-friendly slow cooker dinner perfect for chilly nights. Itโs smoky, comforting, and packed with beans, corn, and tender shredded chicken โ all flavoured with our Blazing Tex-Mex Rub.ย
Ingredients
Serves: 4โ6
- 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
- 1โ2 cups chicken stock
- 1 lime
To serve:
- Sour cream (DF option: see tips)
- Grated cheese (DF option: see tips)
- 1โ2 avocados, sliced
- 1 large handful fresh coriander, chopped
Method
- Drizzle oil over the base of the slow cooker and line the bottom with chicken breasts. Sprinkle over Blazing Tex-Mex Rub.
- Add diced onion, black beans, cannellini beans, corn, and tomatoes. Add just enough stock to cover.
- Gently stir, cover with lid, and cook on low heat setting for 6 hours.
- 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.
- Season with salt and pepper to taste.
- 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.