MEXICAN CHICKEN SLOW COOKER RECIPES

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SLOW-COOKER SHREDDED MEXICAN CHICKEN RECIPE - PILLSBURY.COM



Slow-Cooker Shredded Mexican Chicken Recipe - Pillsbury.com image

Make tonight taco night with only three ingredients! This big batch of easy Mexican shredded chicken is just what you need to share big flavor with minimal effort. Load up your slow-cooker with a handful of simple ingredients, and you'll be greeted with flavorful slow-cooker taco shredded chicken before you know it. Serve this shredded Mexican chicken recipe with rice or inside taco shells with lettuce, tomatoes and cheese.

Provided by Pillsbury Kitchens

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 3

1 package (28 oz) boneless skinless chicken thighs
1 package (1 oz) Old El Paso™ taco seasoning mix
24 oz (or 3 cups) salsa

Steps:

  • In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
  • Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
  • Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Nutrition Facts : Calories 230 , CarbohydrateContent 10 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 3 g, TransFatContent 0 g

SLOW COOKER MEXICAN CHICKEN SOUP RECIPE | REE DRUMMOND ...



Slow Cooker Mexican Chicken Soup Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 5 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid) 
One 15-ounce can black beans, drained and rinsed 
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste 
1 medium onion, chopped 
1 red bell pepper, seeded and chopped 
1 yellow bell pepper, seeded and chopped 
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like) 
1/2 lime, juiced 
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

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Make tonight taco night with only three ingredients! This big batch of easy Mexican shredded chicken is just what you need to share big flavor with minimal effort. Load up your slow-cooker with a handful of simple ingredients, and you'll be greeted with flavorful slow-cooker taco shredded chicken before you know it. Serve this shredded Mexican chicken recipe with rice or inside taco shells with lettuce, tomatoes and cheese.
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