Mexican Chicken Crock Pot Core Recipes
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
MEXICAN CHICKEN CROCK POT (CORE)
I got this from the WW Core message boards. I tried it while having company over and they all loved it. It is so simple and most of the ingredients are staple ingredients that you would have. I put this on top of whole wheat couscous or brown rice.
Provided by cherij22
Categories Chicken Breast
Time 7h10m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray crock pot with non stick spray. Put corn in bottom of crock pot. Place chicken on top of corn, sprinkle chicken with taco seasoning. Pour in salsa. Pour beans in over salsa.
- Cook on low for about 6-8 hours. Remove chicken pieces on dice them or shred, then return them to the crock pot.
- For a creamier sauce, a half hour before end of cooking add 8 oz. of fat free sour cream and let it warm in crock pot. Stir into the sauce.
Nutrition Facts : Calories 491.9, Fat 15.3, SaturatedFat 4.2, Cholesterol 92.8, Sodium 855.5, Carbohydrate 51.2, Fiber 11.3, Sugar 7.1, Protein 42.1
CROCK POT MEXICAN CHICKEN
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.
Provided by The Kissing Cook
Categories One Dish Meal
Time 5h10m
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, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9
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