Spicy Tex Mex Crock Pot Chicken Recipes

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

CROCK POT TEX MEX CHICKEN

Steps:

• Spray crock pot with cooking spray.
• Place chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on low for 6 to 8 hours.
• Stir well just before serving.
• Top with the shredded cheese and serve over rice.

SPICY TEX MEX MEXICAN CHICKEN SOUP

Steps:

• In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
• Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
• Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
• Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
• Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

SHREDDED TEX-MEX CROCKPOT CHICKEN RECIPE - (4.5/5)

Steps:

• Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken. For fast and easy soft tacos, add this chicken to taco sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack, or feta best). Add a dollop of sour cream and salsa, too, if you like. Kitchen Tip: To easily juice the lime, roll it on the counter top a few times like you are kneading it. Then slice in half and squeeze. Or use a hand juicer. My favorite is the Pampered Chef Citrus Press. Recipe Note: You could also prepare this recipe in a pressure cooker. Cook for about 20-30 minutes on high pressure if chicken is thawed, 40-45 minutes if chicken is frozen.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.

SPICY TEX-MEX CHICKEN COBBLER

Steps:

• Saute onion in hot oil in a 10 inch cast iron skillet over medium heat for 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
• Combine baking mix, egg and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering checken mixture.
• Bake at 400 degrees for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cilantro.
• Serve with sour cream.

SPICY TEX-MEX CROCK POT CHICKEN

Steps:

• Brown chicken in olive oil and add to crock pot.
• Add all the other ingredients.
• Cook on High for 3-4 hours.
• Shred chicken and give everyting a stir.
• Serve in bowl over rice, sprinkled with cilantro.