CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
- Cook on LOW 6 hours.
- Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
- Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
Nutrition Facts : Calories 327.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 65.3, Sodium 1045, Carbohydrate 24.6, Fiber 8.4, Sugar 3.2, Protein 32.7
MEXICAN CROCK POT CHICKEN
This crock pot chicken looks so delicious and is served with the red beans on the side with lettuce and tortillas, Also good served with some guacamole. The recipe comes from www.allyou.com
Provided by Barb G.
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
- Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
- Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
- Return chicken and sauce to crock-pot; keep warm until ready to serve.
- Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
- Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.
Nutrition Facts : Calories 629.6, Fat 28.4, SaturatedFat 11.3, Cholesterol 151.4, Sodium 485.7, Carbohydrate 38.1, Fiber 7.3, Sugar 2.9, Protein 54.6
CROCK POT MEXICAN CHICKEN
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
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 SHREDDED MEXICAN CHICKEN
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
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
CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)
Provided by natcat
Number Of Ingredients 5
Steps:
- Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours. Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins. Serve over rice or in tortillas.
SLOW COOKER MEXICAN CHICKEN AND RICE
Easy, simple, and tastes great!
Provided by mommyyoder
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
- Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g
CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)
Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)
Provided by BlondieItaliana
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
- Cook on high for 4-6 hours or low for 8 hours.
- Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
- Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by Rose J
Categories One Dish Meal
Time 16m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook on low for 6-8 hours.
- Take chicken out and shred, add 1 cup sour cream and 1 cup grated cheese to the sauce, put chicken back in crock pot and mix together. Serve with warm tortillas or eat as a soup with tortilla chips. (Add points accordingly).
- Makes 6 one and a half cup servings approximately.
Nutrition Facts : Calories 251.8, Fat 14.4, SaturatedFat 7.8, Cholesterol 80.4, Sodium 1160.2, Carbohydrate 8.8, Fiber 1.8, Sugar 3.9, Protein 22
SLOW-COOKER CHEESY MEXICAN CHICKEN
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
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
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