CROCKPOT CHICKEN RECIPES MEXICAN RECIPES

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CROCK POT MEXICAN CHICKEN RECIPE - FOOD.COM



Crock Pot Mexican Chicken Recipe - Food.com image

Make and share this Crock Pot Mexican Chicken recipe from Food.com.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs chicken tenderloins
16 ounces mild salsa
8 ounces fat free cream cheese
8 ounces low-fat sour cream
1 (10 1/2 ounce) can low-fat cream of chicken soup
2 cups 2% mexican cheese blend

Steps:

  • Cover the bottom of the pot with salsa.
  • next mix canned soup with the rest of the salsa.
  • place the chicken in the pot, add salsa -soup mixture.
  • cover and cook on low for 6-8 hours
  • fork shred or mash chicken pieces.
  • add shredded , sour and cream cheeses.
  • cook for an additional 1-2 hours.
  • serve in tortillias or your choice rice, chips etc.

Nutrition Facts : Calories 210.5, FatContent 5.8, SaturatedFatContent 2.9, CholesterolContent 79.2, SodiumContent 583.6, CarbohydrateContent 6.4, FiberContent 0.9, SugarContent 1.9, ProteinContent 32.1

MEXICAN CROCK-POT CHICKEN RECIPE | MYRECIPES



Mexican Crock-Pot Chicken Recipe | MyRecipes image

Get maximum Tex-Mex flavor when you cook chicken breast halves, onion and salsa in the slow cooker. Top the chicken with shredded cheese, and serve with beans, lettuce, tortillas, and additional salsa for an easy meal that involves less than 10 minutes of prep.

Provided by MyRecipes

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 Servings

Number Of Ingredients 10

¾ cup chicken broth
½ cup green or red salsa, plus more for serving
? cup flour
1 large onion, chopped
2?½ pounds boneless skinless chicken breast halves
? cup reduced-fat sour cream
4 ounces sharp Cheddar or Monterey Jack cheese, shredded
1 can (15 oz.) red beans, heated
2 cups shredded iceberg lettuce
Soft, fresh corn tortillas, warmed for serving

Steps:

  • Combine broth, salsa and flour in a slow cooker, whisking to blend. Stir in onion, then arrange chicken in the pot, smooth side up. Cover and cook on low for 6 hours.
  • 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. Keep warm until ready to serve.
  • Arrange chicken on plates and top with shredded cheese. Serve with beans, lettuce, additional salsa and tortillas.

Nutrition Facts : Calories 427 calories, CarbohydrateContent 21 g, CholesterolContent 144 mg, FatContent 13 g, FiberContent 5 g, ProteinContent 53 g, SaturatedFatContent 8 g, SodiumContent 610 mg

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CROCK POT MEXICAN CHICKEN RECIPE - FOOD.COM
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Calories 210.5 per serving
  • serve in tortillias or your choice rice, chips etc.
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