Mexicali Chicken Slow Cooker Recipes

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LOADED MEXICALI CHICKEN



Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories     One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

  • In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
  • Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
  • Preheat oven to 350°F.
  • Mix sauce ingredients--EXCEPT cheese.
  • Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
  • Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
  • Serve with rice and use chicken sauce for a gravy.

CROCK POT MEXICALI CHICKEN



Crock Pot Mexicali Chicken image

A good chicken Crock Pot recipe is essential in a recipe box and this is one of the easiest. Six ingredients and you have a delicious shredded chicken that can be used for tacos, served over rice, or just eat it alone (it's that hearty). The chicken just falls apart after being slow cooked. It reminds us of chicken tortilla soup....

Provided by Barbara Perkins

Categories     Chicken

Time 3h15m

Number Of Ingredients 6

3-4 boneless skinless chicken breasts
cumin (optional)
1 can(s) whole kernel corn (15 oz)
1 can(s) black beans (15 oz)
1 jar(s) thick & chunky salsa (16 oz)
1 pkg shredded cheese (8 oz)

Steps:

  • 1. Spray the Crock Pot with non-stick cooking spray.
  • 2. Put in the chicken breasts.
  • 3. Sprinkle with cumin (if desired).
  • 4. Drain the corn and black beans. Add to Crock Pot.
  • 5. Add the salsa to the Crock Pot.
  • 6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
  • 7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.

CHICKEN MEXICALI-SLOW COOKER



Chicken Mexicali-Slow Cooker image

From the time my grandmother brought back tacos from Sandiago back in the 60's to this day anything southwestern spells delicious to me. I created this for my family to enjoy the complexity of flavors from south of the border. It is also easy easy easy! And almost fat free if you skip the cheese! Enjoy!

Provided by Deb Lund

Categories     Tacos & Burritos

Time 6h20m

Number Of Ingredients 10

6 boneless chicken breasts
1 can(s) tomato soup
1 box spanish rice with seasoning (i use goya)
1 c frozen corn
1 can(s) white beans
1 can(s) green chiles
1 jar(s) salsa
2-3 Tbsp taco seasoning
3 c water (the amount you need for the rice plus one cup)
2 c mexican blend shredded cheese

Steps:

  • 1. Into a large crock pot put the canned tomato soup and water, stir well to combine.
  • 2. Mix in the salsa, taco mix, rice and corn. Stir well to combine.
  • 3. Add chicken breasts and push down to cover with liquid.
  • 4. Spread the beans over the top and depress slightly with the back of a spoon so they are also covered.
  • 5. If the chicken breasts are frozen cook 4 hours on high then 2 on low. If you have a probe stick it into one of the chicken breasts and cook until 165. If the chicken breasts are defrosted cook on high 4 hours or low 6 hours but never on warm.
  • 6. When done spread Cheese over the top replace lid and wait 10 minutes until cheese has melted.
  • 7. If you want low cal,low fat skip the cheese and top with fresh diced tomatoes, onions and cilantro.
  • 8. Serve with Avacado slices and fresh salsa on the side and a tall bottle of Corona.

CROCK POT MEXICALI CHICKEN



Crock Pot Mexicali Chicken image

I was in a rush to get out the door one morning and threw these things together in my crock pot. It's now one of the meals I fix when money is tight before pay day.

Provided by kmergirl

Categories     Black Beans

Time 3h2m

Yield 4 cup, 4 serving(s)

Number Of Ingredients 5

4 chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can undrained black beans
1 cup salsa
1/2 cup sour cream

Steps:

  • Throw all the ingredients into the crock pot expect for the sour cream.
  • Cook on low for 3-4 hours.
  • Before serving add the sour cream and let heat through. Serve over white rice.

Nutrition Facts : Calories 465.6, Fat 24.1, SaturatedFat 8.9, Cholesterol 111.4, Sodium 983.1, Carbohydrate 23.4, Fiber 5.7, Sugar 2.4, Protein 38.7

MEXICALI CHICKEN (SLOW COOKER)



Mexicali Chicken (Slow Cooker) image

Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

Provided by Virginia Cherry Blo

Categories     One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium green bell peppers (cut into thin strips)
1 large onion (quartered and thinly sliced)
4 chicken thighs
4 chicken drumsticks
1 tablespoon chili powder
2 teaspoons dried oregano
1 (16 ounce) jar salsa (Chipotle or Picante)
1/2 cup ketchup
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Put sliced peppers and onions in slow cooker and top with chicken.
  • Sprinkle chili powder and oregano over chicken and add salsa.
  • Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
  • Remove chicken from slow cooker and place in a serving bowl to keep warm.
  • Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
  • Pour mixture over top of noodles or rice.

Nutrition Facts : Calories 417.5, Fat 21.7, SaturatedFat 6, Cholesterol 138.1, Sodium 1526.5, Carbohydrate 23.7, Fiber 4.6, Sugar 13.8, Protein 34.1

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