Crock Pot Mexican Chicken Recipe 435

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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

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

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

SLOW-COOKER CHEESY MEXICAN CHICKEN



Slow-Cooker Cheesy Mexican Chicken image

The cheesy Mexican flavors of this slow-cooked chicken favorite is delicious over rice or a fresh salad.

Provided by Corey Valley

Categories     Entree

Time 6h15m

Yield 4

Number Of Ingredients 7

1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 package Old El Paso™ mild taco seasoning mix
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup shredded Cheddar cheese (4 oz)
2 packages (8.2 oz each) Old El Paso™ fiesta rice
1/4 cup chopped fresh cilantro

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
  • Cover; cook on Low heat setting 6 hours.
  • Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
  • Meanwhile, cook rice as directed on packages.
  • Serve chicken over rice. Top with cilantro if desired.

Nutrition Facts : 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 MEXICAN ROTISSERIE-STYLE CHICKEN



Slow-Cooker Mexican Rotisserie-Style Chicken image

Perfect for Sunday supper-or to have on hand to add to soups, sandwiches and tacos throughout the week-this chicken is as flavorful as it is effortless.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 6

Number Of Ingredients 5

2 packages (0.85 oz each) Old El Paso™ chicken taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne), if desired
1 whole chicken (3 to 4 lb)

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. In small bowl, stir together taco seasoning mix, cumin, salt and red pepper.
  • Pat chicken dry, both inside and outside, with paper towels. Rub chicken inside and out with seasoning mixture. Sprinkle any remaining seasoning over chicken breasts.
  • Place chicken, breast-side up, in slow cooker.
  • Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

Nutrition Facts : Calories 160, Carbohydrate 4 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g

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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