CROCKPOT MEXICAN CHICKEN RECIPES RECIPES
CROCK POT MEXICAN CHICKEN RECIPE - FOOD.COM
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
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
CROCK POT MEXICAN CHICKEN RECIPE - FOOD.COM
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
- Cook on LOW 6 hours.
- Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
- Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
Nutrition Facts : Calories 327.7, FatContent 11.5, SaturatedFatContent 6.4, CholesterolContent 65.3, SodiumContent 1045, CarbohydrateContent 24.6, FiberContent 8.4, SugarContent 3.2, ProteinContent 32.7
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