Slow Cooker Mexican Chicken Casserole Recipes

SLOW COOKER MEXICAN CHICKEN

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.

SLOW COOKER MEXICAN CHICKEN AND RICE

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.

SLOW-COOKER MEXICAN ROTISSERIE-STYLE CHICKEN

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.

SLOW COOKER MEXICAN CHICKEN CASSEROLE

Steps:

• Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
• Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
• Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
• Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

EASY BUDGET MEXICAN SLOW COOKER CHICKEN

Steps:

• Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
• Cook on High for 4 hours.
• Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

SLOW COOKER SHREDDED MEXICAN CHICKEN

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.