Creamy Mexican Chicken Crock Pot Recipe Recipe For Hand

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MEXICAN CREAM CHEESE CROCK POT CHICKEN



Mexican Cream Cheese Crock Pot Chicken image

Our Easy Mexican Cream Cheese Crock Pot Chicken is a delicious "dump" crockpot recipe that makes a creamy Mexican style chicken for a great taco filling!

Provided by kathleen

Categories     Main Course

Time 4h20m

Number Of Ingredients 9

4 Chicken Breast Halves (Boneless and Skinless)
1 15 Ounce Can Black Beans, Drained
1 7 Ounce Can Ortega Chiles, Chopped
1 15.5 Ounces Can Diced Tomatoes, Undrained
1 8 Ounces Can Corn, Drained
1 6 Ounces Can Black Olives, Drained
1 Small Yellow Onion (Chopped)
1 Envelope Taco Seasoning
8 Ounces Cream Cheese (Cubed)

Steps:

  • Add all ingredients to crockpot EXCEPT cream cheese.
  • Cook on high for 4-6 hours or low for 8 hours or until chicken is extremely tender.
  • Remove chicken and shred. Add back to crock pot. Add cream cheese, cover and continue to cook on high for 30 minutes. Stir well and serve with tortillas or over rice.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 307 kcal, Carbohydrate 18 g, Protein 18 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 1742 mg, Fiber 5 g, Sugar 5 g

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

SHREDDED TEX-MEX CROCK-POT CHICKEN



Shredded Tex-Mex Crock-Pot Chicken image

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!

Provided by Katie

Categories     Crock-Pot

Time 5h10m

Number Of Ingredients 15

1 1/4 teaspoon Cumin
1 tablespoon Chili Powder
1/4 teaspoon Onion Powder
3/4 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
1/2 teaspoon Coriander
1 1/2 teaspoon Salt
1/2 tsp Black Pepper
4 Boneless, Skinless Chicken Breasts (about 2.5 pounds)
1/3 cup Chicken Broth or Water
2 Limes
1/3 cup (packed) cilantro leaves
1 large Onion, cut into wedges
1 Jalapeño, sliced
optional garnish: sliced Green Onion and chopped Cilantro

Steps:

  • In a small bowl, combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt and black pepper.
  • Stir until well mixed.
  • Place the chicken inside the insert of your crock pot.
  • Sprinkle the top of the chicken breasts with half of the seasoning.
  • Then, flip the chicken and sprinkle the other side with the remaining seasoning mixture.
  • Add the chicken broth or water to the crock pot.
  • Squeeze the juice from the limes over the top of the seasoned chicken.
  • Add the cilantro leaves, onion wedges, and jalapeño slices to the crock pot, arranging them in and around the seasoned chicken breasts.
  • Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender.
  • Remove chicken breasts from the crock pot, shred and place in a bowl. Set aside.
  • Strain the liquid through a fine mesh strainer, reserving the liquid and discarding the solids.
  • Add all of the juices back to the shredded chicken.
  • Stir to distribute them all over the meat.
  • Garnish, if desired, with chopped cilantro and sliced green onions.

Nutrition Facts : Calories 122 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 512 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION



25 Easy Mexican Crockpot Recipe Collection image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 24

Easy Crockpot Taco Soup Recipe
Crock Pot Mexican Casserole
Slow Cooker Enchilada Stack
Cheesy Chicken Enchilada Soup
Slow-Cooker Chicken Pozole
Slow Cooker Chicken Fajita Soup
Crock Pot Chicken Fajitas
Chili's Queso (Slow Cooker Version)
Crockpot Mexican Lasagna Stack Up
Crockpot Tamale Pie
Crock Pot Tortilla Soup
Slow Cooker Creamy Fiesta Chicken
Chile Verde Stew in the Slow Cooker
Slow Cooker Beef Burritos
Slow Cooker Mexican Rice (Spanish Rice)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
Slow Cooker Mexican Street Corn
Slow Cooker Refried Beans
Crockpot Mexican Meatballs in Chipotle Sauce
Chile Relleno Dip
Slow Cooker Caldo de Pollo
Slow Cooker Mexican Picadillo Recipe
Slow Cooker Salsa
Mexican Hot Chocolate

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Mexican meal in 30 minutes or less!

Nutrition Facts :

CROCK POT MEXICAN CHICKEN



Crock Pot Mexican Chicken image

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

1 cup chicken broth
6 boneless skinless chicken breast halves
1/4 cup taco seasoning
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained

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

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