CROCK POT MEXICAN CHICKEN
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
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
CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)
Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)
Provided by BlondieItaliana
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
- Cook on high for 4-6 hours or low for 8 hours.
- Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
- Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by veenas
Categories Chicken
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover the bottom of the pot with salsa.
- next mix canned soup with the rest of the salsa.
- place the chicken in the pot, add salsa -soup mixture.
- cover and cook on low for 6-8 hours
- fork shred or mash chicken pieces.
- add shredded , sour and cream cheeses.
- cook for an additional 1-2 hours.
- serve in tortillias or your choice rice, chips etc.
Nutrition Facts : Calories 210.5, Fat 5.8, SaturatedFat 2.9, Cholesterol 79.2, Sodium 583.6, Carbohydrate 6.4, Fiber 0.9, Sugar 1.9, Protein 32.1
CROCK-POT MEXICAN CHICKEN
This is a basic crock-pot recipe that can be used as the basis for many dishes. I use it for burritos, taco salad, quesadillas, enchiladas, and just ladled over rice. You choose the heat of your ingredients to determine the spiciness of your dish. I use mild Rotel and mild salsa, but you can definitely make it as spicy as you like! This makes enough for 4-5 meals for my family of two.
Provided by Hippie2MARS
Categories One Dish Meal
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place frozen chicken breasts in crock pot.
- Add all other ingredients.
- Cook on high for 5-6 hours.
- Remove chicken and shred with two forks.
- Return chicken to crock pot, reduce to low, and cook for 1-2 hours.
Nutrition Facts : Calories 184.1, Fat 3.8, SaturatedFat 0.7, Cholesterol 37.8, Sodium 801.2, Carbohydrate 21.2, Fiber 5.3, Sugar 3.1, Protein 18
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by Rose J
Categories One Dish Meal
Time 16m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook on low for 6-8 hours.
- Take chicken out and shred, add 1 cup sour cream and 1 cup grated cheese to the sauce, put chicken back in crock pot and mix together. Serve with warm tortillas or eat as a soup with tortilla chips. (Add points accordingly).
- Makes 6 one and a half cup servings approximately.
Nutrition Facts : Calories 251.8, Fat 14.4, SaturatedFat 7.8, Cholesterol 80.4, Sodium 1160.2, Carbohydrate 8.8, Fiber 1.8, Sugar 3.9, Protein 22
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
- Cook on LOW 6 hours.
- Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
- Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
Nutrition Facts : Calories 327.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 65.3, Sodium 1045, Carbohydrate 24.6, Fiber 8.4, Sugar 3.2, Protein 32.7
MEXICAN CHICKEN CROCK POT (CORE)
I got this from the WW Core message boards. I tried it while having company over and they all loved it. It is so simple and most of the ingredients are staple ingredients that you would have. I put this on top of whole wheat couscous or brown rice.
Provided by cherij22
Categories Chicken Breast
Time 7h10m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray crock pot with non stick spray. Put corn in bottom of crock pot. Place chicken on top of corn, sprinkle chicken with taco seasoning. Pour in salsa. Pour beans in over salsa.
- Cook on low for about 6-8 hours. Remove chicken pieces on dice them or shred, then return them to the crock pot.
- For a creamier sauce, a half hour before end of cooking add 8 oz. of fat free sour cream and let it warm in crock pot. Stir into the sauce.
Nutrition Facts : Calories 491.9, Fat 15.3, SaturatedFat 4.2, Cholesterol 92.8, Sodium 855.5, Carbohydrate 51.2, Fiber 11.3, Sugar 7.1, Protein 42.1
MEXICAN CROCK POT CHICKEN
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
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
HOMEMADE COTTAGE CHEESE (CROCK-POT)
So easy to make and healthy too! Recipe came from the Rennet package, which is available at health food store, and some supermarkets. Please read all the insturctions before beginning. I've found it easier to use a crockpot, however I've included the directions for preparing on the stovetop. Note however, you will need to assemble a double-boiler of sorts. It's for this reason that I found the crockpot worked best.
Provided by Galley Wench
Categories Cheese
Time 18h30m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Add the rennet liquid to the 1/2 cup of water, set aside.
- Heat skim milk to 85 degree F and maintain temperature for one minute.
- Add buttermilk and Rennet solution and stir well.
- Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
- Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
- Heat curd slowly over hot water until temperature reaches 110ºF.
- Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
- Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
- Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
- Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
- Drain the Whey from the curd and transfer the cheese to a bowl.
- Mix in salt and cream.
- Chill before serving.
Nutrition Facts : Calories 1830.7, Fat 34.7, SaturatedFat 21.9, Cholesterol 167.6, Sodium 4684, Carbohydrate 218.7, Sugar 3, Protein 155.8
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place breasts in a large crock-pot then sprinkle with salt & pepper. Pour the enchilada sauce over the chicken then cover & cook on low for 4 hours.
- Remove the chicken & shred. Whisk in the cheese soup until smooth then add the chicken, beans, & chili powder.
- Continue to cook for another 2 hours. During the last 30 minutes add the cream cheese, stir to melt.
- Serve with tortilla chips.
Nutrition Facts : Calories 372.6, Fat 13.8, SaturatedFat 7.2, Cholesterol 89.4, Sodium 1295.9, Carbohydrate 31.4, Fiber 8.8, Sugar 5.7, Protein 30.9
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- Cook on low heat for 6 to 8 hours or high heat for 4 hours. Shred chicken and serve as desired!
- INSTANT POT DIRECTIONS: Spray bottom of instant pot with a little nonstick spray. Add 1 can of rotel (do not drain) to the bottom of the instant pot. Add chicken broth. Lay chicken on top and sprinkle with half of your taco seasoning.
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