Slow Cooker Chicken Azteca Recipes

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SLOW COOKER CHICKEN AZTECA



Slow Cooker Chicken Azteca image

This is a wonderful, quick dish for on the go people or just anyone. My whole family loves this dish!

Provided by bebeboy03

Categories     Poultry

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb skinless chicken
1 (15 ounce) can black beans
1 cup salsa
2 cups corn
1 teaspoon cumin
8 ounces cream cheese
salt
pepper

Steps:

  • Place chicken on bottom of crockpot.
  • Mix all ingredients together except the cream cheese and pour mixture over chicken.
  • Cook on low for 4 hours.
  • Thirty minutes before serving add cream cheese and shred chicken.
  • Serve over rice.
  • *You can add any vegetables or seasonings that you like.
  • We lke it a little spicier so we add some hot sauce and red pepper.
  • We also add peas instead of corn if we dont have corn.
  • Feel free to mix and match!
  • Also, you can add more beans and omit the chicken for a veggie dish*.

SLOW COOKER SHREDDED MEXICAN CHICKEN



Slow Cooker Shredded Mexican Chicken image

Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!

Provided by mrlkn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 6

Number Of Ingredients 9

2 teaspoons ground ancho chile powder
1 teaspoon ground paprika
1 teaspoon dried minced onion
1 teaspoon granulated garlic
½ teaspoon ground cumin
1 ¾ pounds skinless, boneless chicken breasts
olive oil, or as needed
salt and ground black pepper to taste
1 (16 ounce) jar salsa

Steps:

  • Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
  • Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
  • Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
  • Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g

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