CROCK POT CHICKEN RICE RECIPE RECIPES

Name: Crock Pot Mexican Chicken
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 serving(s)
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

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

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT) RECIPE ...

Creamy Chicken and Wild Rice Soup (Crock Pot) Recipe ... image

From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 1 crock pot meal, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs)
1/2 cup wild rice, uncooked
1/4 cup onion, chopped (fresh or frozen is fine)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (14 ounce) can chicken broth
1/4 teaspoon garlic powder
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.

Nutrition Facts : Calories 210.1, FatContent 7.7, SaturatedFatContent 3.6, CholesterolContent 62.2, SodiumContent 616.4, CarbohydrateContent 19, FiberContent 2.1, SugarContent 3.5, ProteinContent 16

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CROCK POT MEXICAN CHICKEN RECIPE - FOOD.COM

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