05
Dec
Place all ingredients in a slow cooker and stir until the chicken breasts are well coated in the spices. This healthy and easy Slow Cooker Mexican Chicken is a quick dump and go recipe made with chicken breast salsa canned black beans canned corn taco seasoning and a little cilantro.
Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Crock pot mexican recipes chicken breast. Instructions Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and. Heat the olive oil in a large skillet.
Once hot and shimmering add the. Ingredients 2 10 oz cans Rotel mild original or hot 15 pounds Boneless Skinless Chicken Breasts or Thighs 1 oz packet Taco Seasoning 1 155 oz can Black Beans rinsed and drained. Place ½ of the tomatoes half of the chilies and half of the onion in the bottom of a slow cooker.
Place chicken on top. Sprinkle taco seasoning over chicken. Add remaining tomatoes chilies and onion on top of chicken.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Slow Cooker Mexican Chicken - WW friendly. This healthy and easy Slow Cooker Mexican Chicken is a quick dump and go recipe made with chicken breast salsa canned black beans canned corn taco seasoning and a little cilantro.
Add all the ingredients to a slow cooker and set on low for 6 hours and high for 3 hours. Remove the chicken to a cutting board and shred with two forks. Add to a bowl with some of the liquid from the slow cooker poured on top to keep the chicken.
Cut the boneless chicken breasts into strips. If desired cook the chicken strips in about 1 tablespoon of olive oil over medium-high heat turning until browned. Add the chicken to the slow cooker along with the drained corn black beans cumin chili powder onion bell pepper tomatoes.
Combine tomatoes beans corn onion cilantro broth garlic garlic powder onion powder cumin chile powder salt and pepper in a crock pot. Place chicken breasts on top of bean mixture. 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. Remove chicken to a cutting board and let rest 5 minutes before shredding there will be liquid remaining.
Place all ingredients in a slow cooker and stir until the chicken breasts are well coated in the spices. Arrange the chicken breasts in such a way that they are as close as possible to. Remove chicken-breast halves to a plate.
Ladle sauce from pot into a blender and puree. Stir in sour cream. Return sauce and chicken to the pot.