Chicken Mexicali Slow Cooker Recipes

Steps:

• 1. Spray the Crock Pot with non-stick cooking spray.
• 2. Put in the chicken breasts.
• 3. Sprinkle with cumin (if desired).
• 4. Drain the corn and black beans. Add to Crock Pot.
• 5. Add the salsa to the Crock Pot.
• 6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
• 7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

Steps:

• Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
• Cook on Low for 3 hours.
• Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
• Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
• Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
• Place pinto beans in the bottom of a 5-quart slow cooker.
• Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
• Stovetop instructions: Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side. Place pinto beans in the bottom of a 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.

Steps:

• 1. Into a large crock pot put the canned tomato soup and water, stir well to combine.
• 2. Mix in the salsa, taco mix, rice and corn. Stir well to combine.
• 3. Add chicken breasts and push down to cover with liquid.
• 4. Spread the beans over the top and depress slightly with the back of a spoon so they are also covered.
• 5. If the chicken breasts are frozen cook 4 hours on high then 2 on low. If you have a probe stick it into one of the chicken breasts and cook until 165. If the chicken breasts are defrosted cook on high 4 hours or low 6 hours but never on warm.
• 6. When done spread Cheese over the top replace lid and wait 10 minutes until cheese has melted.
• 7. If you want low cal,low fat skip the cheese and top with fresh diced tomatoes, onions and cilantro.
• 8. Serve with Avacado slices and fresh salsa on the side and a tall bottle of Corona.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir mixture to break up chicken. Top each serving with sour cream and cilantro.