Crock Pot Salsamexican Chicken Recipes
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 SALSA/MEXICAN CHICKEN
this is SO easy and SO yummy! i put the chicken in burritos the first time, taco salad the second time, and it would be great in any mexican recipe!
Provided by newmama
Categories Mexican
Time 7h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- season chicken on both sides with taco seasoning and put it in the crock pot.
- pour salsa over it.
- cook on low 7-8 hours.
- shred chicken in the crock with a fork and stir in the corn, beans and sour cream.
- cook 30 more minutes.
- serve in tortillas, over rice, over chips, salad, or use in your favorite mexican recipe!
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