SLOW COOKER MEXICAN CHICKEN
Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer. Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless chicken, but feel free to use whatever is available to you.
Provided by Diane
Categories Main Course Salad
Number Of Ingredients 10
Steps:
- Add all the ingredients into the slow cooker (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper, and optional chipotle powder). Stir everything well to completely coat the chicken with the spices & sauce.
- Slow cook 6-8 hours on low or 4-5 hours on high.
- Take the chicken pieces out of the slow cooker, cut into 1-2 inch pieces, or whatever size you prefer to serve.
- Place the cut chicken back in the slow cooker. Shed with a couple forks to break up the chicken if needed. Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.
Nutrition Facts : Calories 195 kcal, Carbohydrate 5 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 664 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams
SLOW-COOKER MEXICAN CHICKEN TOSTADAS
Top crisp tostada shells with a spicy chicken mixture slow-cooked to perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 10
Number Of Ingredients 12
Steps:
- Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.
Nutrition Facts : Calories 325, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Tostada, Sodium 770 mg
SLOW COOKER MEXICAN CHICKEN
Everyone needs a meal they can cook at home that is faster to prepare than going through a drive-thru! This Slow Cooker Mexican Chicken takes less than 10 minutes to prepare, uses only 7 ingredients, and can be used in so many meal combinations it will become your new favorite!
Provided by Jennifer Draper
Categories Main Course
Time 3h10m
Number Of Ingredients 7
Steps:
- Add all ingredients to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove and shred chicken, return to slow cooker
- Let set 15 minutes to thicken before serving
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 17 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 460 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
SLOW-COOKER BEEF TOSTADAS
I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can't get enough of Mexican flavors. Pile on your best toppings. -Teresa DeVono, Red Lion, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
Nutrition Facts : Calories 372 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 602mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
SLOW COOKER SHREDDED MEXICAN CHICKEN
Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket!
Provided by Jen
Time 4h5m
Number Of Ingredients 13
Steps:
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.
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
SLOW COOKER MEXICAN CHICKEN
Slow Cooker Mexican Chicken cooked low and slow for 4 hours with green chilies, salsa, and Mexican spices. Perfect for burritos, salads and tacos!
Provided by Kelley
Categories Main Course
Time 6h15m
Number Of Ingredients 12
Steps:
- Add all of the ingredients to the slow cooker except for the salt, pepper and cilantro. Stir to combine.
- Cook on low for 4-6 hours or on high for 2-4 hours or until the chicken is cooked through and shreds easily. (You can shred the chicken in the slow cooker or take it out and shred on a cutting board and add it back to the slow cooker)
- Season with salt and pepper to taste.
- Serve immediately with cilantro if desired.
Nutrition Facts : Calories 397 kcal, Carbohydrate 5 g, Protein 28 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 380 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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SLOW COOKER CROCK POT MEXICAN CHICKEN TOSTADAS RECIPE ...
From tammileetips.com
Reviews 9Category Crock Pot Entree, EntreeServings 8Total Time 5 hrs 15 mins
- Mix jalapeño, garlic, chili powder, oil, lime juice and salt in slow cooker. Add chicken; coat with oil mixture.
- Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.
SLOW COOKER CHICKEN TOSTADAS - COOKING CLASSY
From cookingclassy.com
5/5 (1)Total Time 6 hrs 20 minsCategory Main CourseCalories 471 per serving
- To prepare tostada shells, heat 1/4 - inch of oil in a non-stick skillet over medium-high heat. Once oil is hot (you can tell by adding the tip of a shell and if the oil sizzles around it, it's ready), add one tortilla and fry until golden on bottom, then using metal tongs, rotate tortilla to opposite side and cook opposite side until golden and crisp.
- Transfer to a baking sheet lined with paper towels and repeat process with remaining tortillas, adding additional oil to pan as needed and preheating oil before frying tortillas. If baking tortillas preheat oven to 400 degrees.
- Using about 2 Tbsp oil total, brush both sides of tortillas with oil then align in a single layer on 2 cookie sheets. Bake in preheated oven 8 - 10 minutes, rotating once halfway through baking, until crisp and lightly golden.
INSTANT POT CHICKEN TOSTADAS RECIPE - TASTE AND TELL
From tasteandtellblog.com
Reviews 25Category Main DishCuisine MexicanTotal Time 50 mins
- Add the salad dressing, water, ranch seasoning, garlic, chili powder and cumin. Mix everything around to combine, making sure the chicken is in a single layer as much as possible.
- Place the top on the Instant Pot and lock the lid. Make sure the vent is closed. Select manual, adjust the pressure to high and set the time to 10 minutes.
- Once the Instant Pot has come to pressure and the 10 minutes have passed, let the pressure release naturally for 5 minutes, then do a quick release.
SLOW COOKER CHICKEN TOSTADAS - SUNSHINE AND HURRICANES
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Servings 4-5Estimated Reading Time 4 minsCategory Slow Cooker DinnerTotal Time 6 hrs 10 mins
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CHICKEN TOSTADAS - SLOW COOKER RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (3)Calories 214 per servingCategory Main Dish
- Put chicken breast, beans, salsa, cumin, chili powder, garlic, diced chiles (if using) and a large pinch of Kosher salt and pepper into a medium sized crock pot. Stir to combine so that everything is coated in salsa and spices.
SLOW COOKER MEXICAN SHREDDED CHICKEN {3 INGREDIENTS ...
From familyfoodonthetable.com
4.6/5 (34)Category ChickenCuisine MexicanTotal Time 5 hrs 3 mins
- Remove the chicken breasts and shred. Return the shredded meat to the slow cooker and stir to get it well mixed with the sauce. Serve and enjoy!
SLOW COOKER CHICKEN TOSTADAS RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Calories 525 per servingTotal Time 4 hrs 15 mins
- Chop 1 onion half to measure ½ cup; set aside. Chop remaining onion halves into 4 wedges each.
- Stir onion wedges, chicken, salsa, poblanos, and ¾ teaspoon salt in bowl of a 6-quart slow cooker. Cover and cook on low until tender, 4 to 5 hours. Using 2 forks, shred chicken in slow cooker.
- Meanwhile, make the pico de gallo: Stir tomatoes, cilantro, lime juice, reserved chopped onion, and remaining ¼ teaspoon salt in a medium bowl. Cover and refrigerate until ready to use or for up to 12 hours.
- Using a slotted spoon or tongs, top each tostada with about ¾ cup chicken mixture, 2 tablespoons pico de gallo, and 1 tablespoon queso fresco. Serve with lime wedges.
SLOW COOKER CHICKEN TINGA TOSTADAS - MODERN HONEY
From modernhoney.com
5/5 (3)Total Time 6 hrs 5 minsCategory DinnerCalories 457 per serving
- Place chicken breast in slow cooker. Add your favorite jarred salsa (we usually use La Victoria medium) and chipotle chilies in adobo sauce (optional).
- Place the crock pot on the low setting and cook for 6 hours on low or 4 hours on the high setting. Shred chicken and it's ready to serve.
- Top crispy tostada shells with the slow cooker salsa chicken. Sprinkle on cotija cheese (or Monterey jack, feta, cheddar). Drizzle on Mexican crema or sour cream. Top with fresh avocado and cilantro.
SLOW COOKER CHICKEN FAJITA TOSTADAS - SIX SISTERS' STUFF
From sixsistersstuff.com
Cuisine AmericanCategory Main CourseServings 4Total Time 6 hrs 10 mins
- Spray slow cooker with non-stick cooking spray and place chicken breasts inside. Top with salsa and fajita seasoning.
- Remove the chicken breasts and shred the chicken with two forks. Return the shredded chicken to the slow cooker, along with the sliced peppers and onion. Cook on high for 30 minutes or until the peppers are tender.
- Spread refried beans on the tostadas, layer with chicken and pepper mixture, then top with your favorite fajita toppings.
SLOW COOKER CHICKEN AND BEAN TOSTADAS - BEV COOKS
From bevcooks.com
Estimated Reading Time 4 minsCalories 1094 per serving
- n a slow cooker, combine the chicken, beans, corn, salsa, and spices (including the pinch of salt). Gently toss and cook on low for 6 hours, or high for 4 - whatever works for your schedule. Once it’s cooked, shred the chicken with two forks and give it one more light stir.
- In a small bowl, combine the chopped tomato, onion, jalapeño, garlic, cilantro, lime juice and a pinch of salt. Toss to combine. You can make this ahead of time and store it in the fridge as long as you fancy.
- Preheat the oven to broil. Using tongs, place a mound of chicken on each tostada shell. Evenly sprinkle the cheese over each mound of chicken. Slide the tostadas into the oven and broil until the cheese is melted and started to brown and bubble, like two minutes. If that!
- Serve with the fresh pico on top, and extra lime wedges for last-second squirting. (sorry i just said squirting.)
SLOW COOKER MEXICAN CHICKEN - LET'S DISH RECIPES
From letsdishrecipes.com
4.8/5 (9)Total Time 6 hrs 10 minsCategory Main DishesCalories 221 per serving
- One hour before serving, remove chicken and shred with two forks. Strain the juices in the slow cooker through a mesh sieve. Discard solids. Return shredded chicken and strained juices to the slow cooker.
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From slowcookergourmet.net
Reviews 6Estimated Reading Time 1 minServings 4Total Time 4 hrs 30 mins
- Create a tortilla stack by placing first tortilla on plate, covering with a ladle of chili, and repeating 2 more times or as desired
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- Place the chicken, coffee, cacao powder, orange juice, tomatoes, chili powder and garlic into a slow cooker
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From artfrommytable.com
5/5 (5)Total Time 3 hrs 40 minsCategory Main DishCalories 205 per serving
- Heat olive oil in a medium skillet over medium-high heat, add the sliced onions and saute’ until translucent, about 5 minutes. Transfer onions to the slow cooker, on top of the chicken.
- Add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce to a blender. Puree’ until blended into a sauce, about 30 seconds.
- Pour the sauce over the chicken and onions. Cover and cook on high for 2-3 hours or low for 4-6 hours.
SLOW COOKER MEXICAN CHICKEN RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
3.7/5 (3)Servings 8Cuisine MexicanCategory Main Course
- In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
- Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
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From isabeleats.com
4.3/5 (9)Total Time 4 hrs 15 minsCategory MainCalories 562 per serving
- Add the chicken to the slow cooker and pour salsa verde on top. Cover and cook for 4 hours on high or for 6 hours on low.
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MEXICAN CHICKEN IN THE SLOW COOKER - RIPE | FOOD & WINE
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- Trim away excess skin and fat from chicken but leave some skin on to brown. Heat 1 tablespoon olive oil (or other cooking oil) in large dutch oven or stovetop-safe slow cooker insert over medium heat on stovetop. Add chicken and lightly brown on both sides. Remove chicken to plate and set aside.
- Add a fresh tablespoon of olive oil to pan, add the sliced onion and bell pepper strips, and cook until softened, about 5 minutes. Return the browned chicken and any juices to the pot. Pour in the broth and sprinkle in the cumin, oregano, and salt. Transfer insert to slow cooker, cover, and cook on low heat setting for 3-4 hours until chicken is well cooked and falling off the bone.
- Transfer chicken pieces (and the vegetables you can catch) to a cutting board using a slotted spoon, and put the pot of broth on the stovetop, medium-high heat (if your slow cooker insert is not stovetop safe, transfer the broth to a pot); simmer to reduce the broth slightly and concentrate the flavors.Remove the skin and bone from each piece of chicken, shred or chop the meat, and return it to the broth to serve.
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