Slow Cooker Latin Chicken Recipes

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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 HONEY GARLIC CHICKEN AND POTATOES



Slow-Cooker Mexican Honey Garlic Chicken and Potatoes image

Winner, winner, slow-cooker chicken dinner! This sweet-and-savory recipe comes together quickly for warming Mexican flavors that are perfect for any season.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 6

Number Of Ingredients 10

1/2 cup honey
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
6 cloves garlic, finely chopped
1 tablespoon butter, melted
1/2 teaspoon salt
2 lb red potatoes, cut into 3/4-inch pieces
1 package (2 lb) chicken legs (about 6)
1 lime, cut into wedges
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
  • Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
  • Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
  • Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 150 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 25 g, TransFat 0 g

SLOW COOKER MEXICAN DIP



Slow Cooker Mexican Dip image

My husband, Jamie, and I love to entertain and this hearty, 7-ingredient dip is always a hit...as well as a request. It couldn't be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isn't that the purpose of a holiday party? -Heather Courtney, Ames, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 1h45m

Yield 8 cups.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce
1 pound process cheese (Velveeta), cubed
Tortilla chip scoops

Steps:

  • In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

Nutrition Facts : Calories 75 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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

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 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

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