• First, dice the zucchini. Secondly,
  2 cups diced zucchini
• Secondly, place the shredded chicken and zucchini into a large pan over a 4-quart capacity.
  2 1/2 cups shredded chicken
• Thirdly, open the cans of vegetables.
• Most importantly, do not drain the cans.
• Finally, pour the contents of the cans into the pan with the chicken.
  1 15 oz. can of black beans, 1 15 oz. can of pinto beans, 1 15 oz fire roasted chopped tomatoes
• Next, add the remaining ingredients and bring them to a boil.
  1 cup Picante sauce of choice, 2 tbsp chili powder, 1 tbsp homemade Taco Seasoning, 3 cups of chicken broth homemade or store-bought, 1 tsp cumin, 2 cups of water
• Reduce the heat and allow to simmer for 30 minutes.
• Lastly, ladle into soup bowls.

Mexican Chicken Chili Slow Cooker Directions

• First, dice the zucchini and shred the cooked chicken (or cooked shredded chicken).
• Second, add two uncooked chicken breasts.
• Thirdly, add the chicken and zucchini to a slow cooker.
• Fourthly, open the cans of vegetables.
• Finally, don't drain the cans simply pour the contents into the slow cooker with the chicken.
• Next, add the remaining ingredients.
• Turn on the slow cooker and allow it to cook for 4-8 hours.
• Lastly, remove the chicken breast and shred it with two forks before returning it to the slow cooker.

Topping or Additions Suggestions

• Gluten-free tortilla chips, chopped onions, green onions, diced olives, radishes, cilantro, salsa, guacamole, sour cream, thinly shredded cabbage, shredded cheese, or radishes.