MEXICAN CHICKEN BREAST CROCK POT 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
EASY MEXICAN CHICKEN TORTILLA SOUP CROCK-POT 5-INGREDIENT ...
This easy 5-ingredient crock-pot recipe makes a delicious filling chicken tortilla soup to feed your whole family. This is a true slow cooker recipe meaning that there is no pre-cooking required - just dump the ingredients into a crock-pot and come back to a delicious meal!
Provided by MelanieCooks.com
Total Time 250 minutes
Prep Time 10 minutes
Cook Time 240 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
- Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
- Laddle the soup into bowls and top with optional toppings.
- To make tortilla strips
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