CROCK POT MEXICALI CHICKEN
A good chicken Crock Pot recipe is essential in a recipe box and this is one of the easiest. Six ingredients and you have a delicious shredded chicken that can be used for tacos, served over rice, or just eat it alone (it's that hearty). The chicken just falls apart after being slow cooked. It reminds us of chicken tortilla soup....
Provided by Barbara Perkins
Categories Chicken
Time 3h15m
Number Of Ingredients 6
Steps:
- 1. Spray the Crock Pot with non-stick cooking spray.
- 2. Put in the chicken breasts.
- 3. Sprinkle with cumin (if desired).
- 4. Drain the corn and black beans. Add to Crock Pot.
- 5. Add the salsa to the Crock Pot.
- 6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
- 7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.
MEXICALI CHICKEN
This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CROCK POT MEXICALI CHICKEN
I was in a rush to get out the door one morning and threw these things together in my crock pot. It's now one of the meals I fix when money is tight before pay day.
Provided by kmergirl
Categories Black Beans
Time 3h2m
Yield 4 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Throw all the ingredients into the crock pot expect for the sour cream.
- Cook on low for 3-4 hours.
- Before serving add the sour cream and let heat through. Serve over white rice.
Nutrition Facts : Calories 465.6, Fat 24.1, SaturatedFat 8.9, Cholesterol 111.4, Sodium 983.1, Carbohydrate 23.4, Fiber 5.7, Sugar 2.4, Protein 38.7
MEXAJITA CHICKEN
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
- Place pinto beans in the bottom of a 5-quart slow cooker.
- Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
- Stovetop instructions: Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.
CROCKPOT MEXICAN CHICKEN
An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 4h30m
Number Of Ingredients 14
Steps:
- Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
- Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
- Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g
MEXICALI CHICKEN (SLOW COOKER)
Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!
Provided by Virginia Cherry Blo
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put sliced peppers and onions in slow cooker and top with chicken.
- Sprinkle chili powder and oregano over chicken and add salsa.
- Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
- Remove chicken from slow cooker and place in a serving bowl to keep warm.
- Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
- Pour mixture over top of noodles or rice.
Nutrition Facts : Calories 417.5, Fat 21.7, SaturatedFat 6, Cholesterol 138.1, Sodium 1526.5, Carbohydrate 23.7, Fiber 4.6, Sugar 13.8, Protein 34.1
QUICK MEXICALI CHICKEN CASSEROLE
This was an "accidental" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!
Provided by Mo
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
- Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 11.3 g, Cholesterol 113.6 mg, Fat 28.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 14.6 g, Sodium 1036.1 mg, Sugar 1.2 g
SPICY MEXICAN CHICKEN (SLOW COOKER)
Make and share this Spicy Mexican Chicken (Slow Cooker) recipe from Food.com.
Provided by Bugeah
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper.
- Add breasts to a 7-quart slow cooker.
- Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
- Cover and cook on Low 6 to 8 hours or until chicken is tender.
- Add yogurt to chicken mixture during last 30 minutes of cooking.
Nutrition Facts : Calories 390, Fat 14.6, SaturatedFat 4.1, Cholesterol 92.8, Sodium 571, Carbohydrate 28.7, Fiber 7.3, Sugar 2.5, Protein 37.8
BETTY CROCKER'S SPICY MEXICALI DRUMSTICKS
Make and share this Betty Crocker's Spicy Mexicali Drumsticks recipe from Food.com.
Provided by piranhabriana
Categories Chicken Thigh & Leg
Time 55m
Yield 8 drumsticks
Number Of Ingredients 7
Steps:
- Heat oven to 400.
- Grease rectangular pan, 13x9x2.
- Mix buttermilk and pepper sauce in medium bowl.
- Mix cornmeal and seasoning mix in large plastic bag.
- Dip chicken into buttermilk mixture, then shake in bag to coat with cornbread mixture.
- Place in pan & drizzle with oil.
- Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Serve with salsa.
Nutrition Facts : Calories 211.1, Fat 10.2, SaturatedFat 2.6, Cholesterol 81, Sodium 100.8, Carbohydrate 8.3, Fiber 0.7, Sugar 0.6, Protein 20.3
MEXICAN STYLE LIME AND CILANTRO WHOLE CHICKEN (SLOW COOKER)
An easy way to have dinner done when you get home. Also great way to make chicken for tacos or other recipes that call for cooked chicken. From Not Your Mother's Slow Cooker Cookbook.
Provided by Chandra M
Categories Whole Chicken
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry the chicken.
- Reserve the giblets and neck for another use.
- Season the chicken inside and out with salt and pepper.
- Place in the slow cooker breast side up.
- Squeeze the juice of the lime over the chicken.
- Put the remains of the lime, cilantro and garlic inside the cavity.
- Cover and cook on the low setting for 6-7 hours or until an instant read thermometer reads 180 degrees Fahrenheit in the thickest part of the thigh.
- Transfer the chicken to a platter.
- Pour the liquid from the cooker into a separate container and refrigerate for another use.
CHICKEN MEXICALI-SLOW COOKER
From the time my grandmother brought back tacos from Sandiago back in the 60's to this day anything southwestern spells delicious to me. I created this for my family to enjoy the complexity of flavors from south of the border. It is also easy easy easy! And almost fat free if you skip the cheese! Enjoy!
Provided by Deb Lund
Categories Tacos & Burritos
Time 6h20m
Number Of Ingredients 10
Steps:
- 1. Into a large crock pot put the canned tomato soup and water, stir well to combine.
- 2. Mix in the salsa, taco mix, rice and corn. Stir well to combine.
- 3. Add chicken breasts and push down to cover with liquid.
- 4. Spread the beans over the top and depress slightly with the back of a spoon so they are also covered.
- 5. If the chicken breasts are frozen cook 4 hours on high then 2 on low. If you have a probe stick it into one of the chicken breasts and cook until 165. If the chicken breasts are defrosted cook on high 4 hours or low 6 hours but never on warm.
- 6. When done spread Cheese over the top replace lid and wait 10 minutes until cheese has melted.
- 7. If you want low cal,low fat skip the cheese and top with fresh diced tomatoes, onions and cilantro.
- 8. Serve with Avacado slices and fresh salsa on the side and a tall bottle of Corona.
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