Slow Cooker Latin Chicken Recipes

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SLOW COOKER MEXICAN CHICKEN



Slow Cooker Mexican Chicken image

Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer. Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless chicken, but feel free to use whatever is available to you.

Provided by Diane

Categories     Main Course     Salad

Number Of Ingredients 10

2 pounds chicken (, preferrably boneless, skinless (*see head note))
1 cup tomato sauce ( or salsa)
2 Tablespoons Worcestershire sauce ( or soy sauce)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt (, or more to taste)
Fresh cracked black pepper (, to taste)
1/2 teaspoon chipotle powder (, or to taste (optional, for spicy flavor))

Steps:

  • Add all the ingredients into the slow cooker (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper, and optional chipotle powder). Stir everything well to completely coat the chicken with the spices & sauce.
  • Slow cook 6-8 hours on low or 4-5 hours on high.
  • Take the chicken pieces out of the slow cooker, cut into 1-2 inch pieces, or whatever size you prefer to serve.
  • Place the cut chicken back in the slow cooker. Shed with a couple forks to break up the chicken if needed. Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.

Nutrition Facts : Calories 195 kcal, Carbohydrate 5 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 664 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER LATIN CHICKEN



Slow Cooker Latin Chicken image

Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness.

Provided by UpstateNY Cooker

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h35m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
¼ cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
½ cup chicken broth
¼ cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
½ teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Steps:

  • Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  • Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Nutrition Facts : Calories 591.4 calories, Carbohydrate 56.9 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 15.4 g, Protein 50.2 g, SaturatedFat 4.6 g, Sodium 980.2 mg, Sugar 11 g

SLOW COOKER SHREDDED MEXICAN CHICKEN



Slow Cooker Shredded Mexican Chicken image

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket!

Provided by Jen

Time 4h5m

Number Of Ingredients 13

2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa ((medium if you like spicy))
3-4 tablespoons brown sugar (**)
1 4 oz. can mild diced green chilies
1 14.5 oz. can fire roasted diced tomatoes, drained ((or regular))
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic powder, onion powder
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper ((optional for more heat))
1 teaspoon liquid smoke
Hot sauce to taste

Steps:

  • Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  • Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

CROCKPOT MEXICAN CHICKEN



Crockpot Mexican Chicken image

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

2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 can fire-roasted diced tomatoes in their juices (14 ounces)
2 - 3 chipotle peppers in adobo
Canned reduced-sodium black beans (rinsed and drained)
Canned Mexican corn (drained)
Prepared brown rice or quinoa
Your favorite Mexican toppings: fresh cilantro

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

SLOW COOKER MEXICAN CHICKEN



Slow Cooker Mexican Chicken image

Slow Cooker Mexican Chicken cooked low and slow for 4 hours with green chilies, salsa, and Mexican spices. Perfect for burritos, salads and tacos!

Provided by Kelley

Categories     Main Course

Time 6h15m

Number Of Ingredients 12

1 1/2 pounds chicken thighs (boneless and skinless)
1/2 cup salsa
1 4 ounce can diced green chilies
1 14.5 ounce can diced tomatoes, drained
1-2 chipotle peppers (depending on how spicy you would like it)
1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
salt and pepper (to taste)
cilantro for serving (if desired)

Steps:

  • Add all of the ingredients to the slow cooker except for the salt, pepper and cilantro. Stir to combine.
  • Cook on low for 4-6 hours or on high for 2-4 hours or until the chicken is cooked through and shreds easily. (You can shred the chicken in the slow cooker or take it out and shred on a cutting board and add it back to the slow cooker)
  • Season with salt and pepper to taste.
  • Serve immediately with cilantro if desired.

Nutrition Facts : Calories 397 kcal, Carbohydrate 5 g, Protein 28 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 380 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER MEXICAN-STYLE CHICKEN



Slow Cooker Mexican-Style Chicken image

This is really easy and turns out delicious every time! Great in tacos and salads. It's now one of my boyfriend's favorite chicken recipes. I usually double or triple the recipe so it makes enough meals for the week.

Provided by STARZ4866

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 4

Number Of Ingredients 4

½ cup tomato salsa
½ cup chipotle salsa
½ cup pineapple preserves
1 pound skinless, boneless chicken

Steps:

  • Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
  • Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
  • Remove chicken to a cutting board; shred with 2 forks.
  • Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 31.7 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1 g, Protein 23 g, SaturatedFat 0.7 g, Sodium 436.4 mg, Sugar 27.5 g

SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS



Slow Cooker Latin Chicken W/ Sweet Potatoes and Black Beans image

From Good Housekeeping magazine. I am cooking it right now, so I haven't tried it, but it sounds so good! I substituted chicken breasts for the thighs and 1/2 tsp of chipotles in adobo for the paprika.

Provided by Chef Romie

Categories     One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs bone-in skinless chicken thighs
2 teaspoons ground cumin
salt
pepper
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
1 cup chicken broth
1/2 cup salsa
3 large garlic cloves, pressed
2 (15 ounce) cans black beans, rinsed
2 lbs sweet potatoes, peeled and cut into bite-size chunks
1 (8 ounce) jar roasted red peppers, cut into strips
1/3 cup fresh cilantro leaves, chopped
lime wedge

Steps:

  • Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
  • Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
  • While chicken is cooking put beans and sweet potatoes in slow-cooker.
  • Place chicken on bean mix in slow-cooker.
  • In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
  • Pour this over chicken in crock pot.
  • Cover with lid and cook on low 8 hrs or 4 hrs on high.
  • Remove chicken to platter. Gently stir red pepper into potato mixture.
  • Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.

Nutrition Facts : Calories 561.3, Fat 10.1, SaturatedFat 2.5, Cholesterol 188.2, Sodium 1053, Carbohydrate 59, Fiber 14.6, Sugar 7.2, Protein 57.8

SLOW COOKER MEXICAN CILANTRO CHICKEN



Slow Cooker Mexican Cilantro Chicken image

A slow cooker recipe to make your house smell yummy!

Provided by Torey Lynn

Categories     Main Dish

Time 4h5m

Number Of Ingredients 9

2 teaspoons oregano
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
Salt and pepper to taste
4 chicken breasts
1 Jar Low-Sugar Salsa (16 oz)
1/3 Cup chopped fresh cilantro
2 Limes, juiced

Steps:

  • In a small bowl, add the seasonings and mix well.
  • Place chicken breasts in the bottom of a slow cooker. Sprinkle Mexican seasoning over chicken, then cover with salsa, cilantro and lime juice
  • Cook on high for 4 hours, or 6-7 hours on low.
  • When chicken is cooked. Remove from slow cooker and shred with two forks. Add juice from slow cooker to chicken until you reach your desired finish.
  • Serve chicken as taco wraps, or over bed of lettuce. Be creative with toppings including shredded cheese, sour cream, chopped tomatoes and olives.

CROCKPOT MEXICAN CASSEROLE



Crockpot Mexican Casserole image

Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 6h15m

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 pound ground turkey ( or chicken, I used 93% lean ground turkey)
1 medium yellow onion (diced)
1 cup uncooked quinoa
2 (10-ounce) cans red enchilada sauce
1 (15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can fire-roasted diced tomatoes in their juices
1 cup corn kernels (fresh or frozen)
1 red bell pepper (cored and diced)
1 green bell pepper (cored and diced)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 cup water
1 cup shredded Mexican blend cheese (divided)
For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)

Steps:

  • Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
  • To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
  • Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g

SLOW COOKER MEXICAN CHICKEN AND RICE RECIPE



Slow Cooker Mexican Chicken And Rice Recipe image

Recipe developer Kristen Carli has come up with a wonderful slow cooker Mexican chicken and rice recipe that requires little time and effort.

Provided by Kristen Carli,Mashed Staff

Categories     dinner, main course

Time 3h10m

Number Of Ingredients 7

1 pound white rice
2 cups chicken broth
1 (28 ounces) can diced tomatoes
1 (1 ounce) packet taco seasoning
1 (15 ounces) can black beans, drained and rinsed
1 (15 ounces) can yellow corn, drained and rinsed
2 pounds boneless, skinless chicken breasts

Steps:

  • In a large slow cooker, add rice, chicken broth and diced tomatoes. Stir well.
  • Add taco seasoning, black beans and corn. Stir well to combine.
  • Top with chicken breasts.
  • Cover with lid and cook on high for 3 hours.
  • Remove lid. Using two forks, shred the chicken. Give the entire dish a good stir.
  • Serve with salsa and shredded cheese on top.

Nutrition Facts : Calories 634 calories, Carbohydrate 93 g carbohydrates, Cholesterol 113 mg cholesterol, Fat 7 g fat, Fiber 10 g fiber, Protein 48 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 766 mg, Sugar 7 g, TransFat 0 g

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