Crock Pot Mexican Chicken Recipe 435
CROCKPOT MEXICAN CHICKEN
An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 4h30m
Number Of Ingredients 14
Steps:
- Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
- Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
- Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g
CROCK POT MEXICAN CHICKEN
The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.
Provided by The Kissing Cook
Categories One Dish Meal
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
- Enjoy!
Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
- Cook on LOW 6 hours.
- Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
- Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
Nutrition Facts : Calories 327.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 65.3, Sodium 1045, Carbohydrate 24.6, Fiber 8.4, Sugar 3.2, Protein 32.7
MEXICAN CROCK POT CHICKEN
This crock pot chicken looks so delicious and is served with the red beans on the side with lettuce and tortillas, Also good served with some guacamole. The recipe comes from www.allyou.com
Provided by Barb G.
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
- Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
- Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
- Return chicken and sauce to crock-pot; keep warm until ready to serve.
- Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
- Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.
Nutrition Facts : Calories 629.6, Fat 28.4, SaturatedFat 11.3, Cholesterol 151.4, Sodium 485.7, Carbohydrate 38.1, Fiber 7.3, Sugar 2.9, Protein 54.6
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