CREAMY CROCKPOT MEXICAN CHICKEN RECIPES

SLOW COOKER CREAMY MEXICAN CHICKEN - THE LEAN GREEN BEAN

Slow Cooker Creamy Mexican Chicken - The Lean Green Bean image

This Slow Cooker Creamy Mexican Chicken makes a quick, easy dinner or freezer recipe. Made with simple ingredients but full of flavor, it's great on its own or served over rice, farro or cauliflower rice.

Provided by Lindsay

Number Of Ingredients 3

Ingredients

1 cup salsa
1.5 pounds chicken (breasts or thighs)
1.5 cups black beans (drained and rinsed) 1 cup corn kernels (frozen, canned or fresh) 1 red pepper, diced 1/2 cup diced onion 1 jalapeno or serrano pepper, minced (optional) 1 Tbsp cumin 2 tsp chili powder 1 tsp paprika 1 (4.5 oz) can diced green chilis, optional 8 oz cream cheese Optional mix-ins: shredded cheese, avocado, fresh cilantro Rice, farro or cauliflower rice for serving, optional

Steps:

Pour salsa onto bottom of slow cooker.
Add remaining ingredients (except cream cheese) and stir to combine.
Place cream cheese on top.
Cook on low 4-6 hours.
Shred chicken and stir to mix in cream cheese (If you want it a little extra creamy you can use a ladle to remove a little of the liquid before stirring in the cream cheese)
Top with avocado, cheese, cilantro, additional salsa etc if desired.
Serve over rice, farro or cauliflower rice if you want to!

CROCK POT MEXICAN CHICKEN RECIPE - FOOD.COM

Crock Pot Mexican Chicken Recipe - Food.com image

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.

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chicken broth
6 boneless skinless chicken breast halves
1/4 cup taco seasoning
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained

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, FatContent 4.9, SaturatedFatContent 1, CholesterolContent 75.5, SodiumContent 635.1, CarbohydrateContent 33.4, FiberContent 8.1, SugarContent 7.6, ProteinContent 33.9

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