Crock Pot Tex Mex Chicken Recipes

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CROCK POT TEX MEX CHICKEN



Crock Pot Tex Mex Chicken image

I love crock pot recipes and this is one I have made over and over. I use the boneless chicken tenders, which are just the right size. Enjoy!

Provided by Sassy in da South

Categories     Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
2 tablespoons taco seasoning mix (1/2 of 1-1/4-oz. pkg.)
2 tablespoons flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded four-cheese Mexican blend cheese

Steps:

  • Spray crock pot with cooking spray.
  • Place chicken with seasoning and flour in slow cooker.
  • Stir in all remaining ingredients except the shredded cheese; cover with lid.
  • Cook on low for 6 to 8 hours.
  • Stir well just before serving.
  • Top with the shredded cheese and serve over rice.

Nutrition Facts : Calories 338.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 100.5, Sodium 1032.5, Carbohydrate 22.3, Fiber 3.7, Sugar 6.5, Protein 37

SLOW-COOKER TEX-MEX CHICKEN



Slow-Cooker Tex-Mex Chicken image

Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

  • Mix chicken with seasoning and flour in slow cooker.
  • Stir in all remaining ingredients except the shredded cheese; cover with lid.
  • Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
  • Stir just before serving.
  • Top with the shredded cheese.
  • Serve over rice and garnished with fresh green onions and cilantro.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS



Slow-Cooker Tex-Mex Chicken and Beans image

For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 8h15m

Number Of Ingredients 9

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped chipotle chiles in adobo sauce
2 tablespoons unbleached all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Kosher salt and freshly ground pepper
1 red onion, chopped
1 red bell pepper, chopped
Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Steps:

  • Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
  • Preheat a 5- to 6-quart slow cooker.
  • Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
  • Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

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