Mexican Crock Pot Chicken Recipes

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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

MEXICAN CROCK POT CHICKEN



Mexican Crock Pot Chicken image

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

3/4 cup chicken broth
1/2 cup green chili salsa or 1/2 cup salsa, plus more for serving
1/3 cup flour
1 large onion, chopped
2 1/2 lbs chicken breasts, halves, boneless, skinless
2/3 cup low-fat sour cream
4 ounces sharp cheddar cheese or 4 ounces monterey jack cheese, shredded
1 (15 ounce) can red beans, heated
2 cups iceberg lettuce, shredded
6 -12 corn tortillas, warmed for serving

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

MEXICAN CROCK POT CHICKEN WITH CREAM CHEESE RECIPE - (4.5/5)



Mexican Crock Pot Chicken with Cream Cheese Recipe - (4.5/5) image

Provided by á-33667

Number Of Ingredients 13

In the Crockpot
2-3 Boneless skinless chicken breasts (depending on size)
2 Tbsp cream cheese
1 can Cream of chicken
1/2 cup salsa
1/2 can of rotel tomatoes
1/2 cup of mixed shredded cheese (go ahead add a little more)
Sprinkle taco seasoning
Put it on a bed of fluffy rice.
Toppings
Crunched up tortilla chips
Canned seasoned black beans
MORE SHREDDED CHEESE

Steps:

  • First place your chicken in the bottom of the crock pot and season them on both sides with the taco seasoning. Next add all other crock pot ingredients. Cream of chicken, cream cheese, salsa, and rotel. I always add the shredded cheese last right before I eat. Cook first ingredients in crock pot for min 4 hours. Serve it up on a bed of fluffy rice. Add all kinds of toppings. Its basically SUPER yummy.

SLOW COOKER MEXICAN CHICKEN AND RICE



Slow Cooker Mexican Chicken and Rice image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 6

Number Of Ingredients 8

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

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 MEXICAN CHICKEN RECIPE - (4.3/5)



Crock Pot Mexican Chicken Recipe - (4.3/5) image

Provided by natcat

Number Of Ingredients 5

1 (3-pound) bag chicken breast tenderloins, frozen
8 ounces cream cheese
1 can black beans, drained & rinsed
1 can corn, drained
1 can Rotel tomatoes

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.

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