Mexican Chicken Crock Pot Core Food

CROCKPOT MEXICAN CHICKEN

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.

MEXICAN CHICKEN CROCK POT (CORE)

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.

CROCK POT MEXICAN CHICKEN

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.

CROCK POT MEXICAN CHICKEN

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.

CROCK POT MEXICAN CHICKEN

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!

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)

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.