9 To 5 Mexican Crock Pot Chicken Food

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

Ingredients

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

9 TO 5 MEXICAN CROCK POT CHICKEN

9 to 5 Mexican Crock Pot Chicken image

I clipped this recipe out of my local paper years ago, and whenever I'll be out most of the day, and want to serve something tasty yet easy to make for dinner, this is what I make!

Provided by quality one

Categories Chicken Thigh & Leg

Time 8h15m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

8 -10 chicken thighs (without skin, preferred)
1 (6 ounce) can tomato paste
1 (1 1/2 ounce) packet dry enchilada mix
1 cup water
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
black olives, to garnish (optional)
sour cream, to garnish (optional)
green onion, to garnish (optional)

Steps:

Place skinless chicken thighs in crock pot.
In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
Pour this mixture over the chicken in the crock pot.
Cook on Low for approximately 8 hours.
Turn control to High and stir in cheese.
If sauce is too thick, stir in a little hot water.
Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
Also, makes great burritos served in warm tortillas!

MEXICAN CROCK-POT CHICKEN

Mexican Crock-Pot Chicken image

Make and share this Mexican Crock-Pot Chicken recipe from Food.com.

Provided by internetnut

Categories Lunch/Snacks

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 chicken thighs
24 ounces Mexican-style tomatoes (2 cans)
1 teaspoon chili powder
1 teaspoon cumin
1 chopped onion
1 teaspoon minced garlic
3 tablespoons Worcestershire sauce
4 ounces diced green chilies

Steps:

Place all ingredients in a crockpot. Cover.
Cook for 8-10 hours on low.

Nutrition Facts : Calories 236.1, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 838.5, Carbohydrate 9.1, Fiber 0.7, Sugar 2.3, Protein 17.5

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