Shredded Texmex Crockpot Chicken Recipes

CROCK POT TEX MEX CHICKEN

I love crock pot recipes and this is one I have made over and over. I use the boneless chicken tenders, which are just the right size. Enjoy!

Provided by Sassy in da South

Categories Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

Crock Pot Tex Mex Chicken image

Steps:

Spray crock pot with cooking spray.
Place chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on low for 6 to 8 hours.
Stir well just before serving.
Top with the shredded cheese and serve over rice.

Nutrition Facts : Calories 338.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 100.5, Sodium 1032.5, Carbohydrate 22.3, Fiber 3.7, Sugar 6.5, Protein 37

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
2 tablespoons taco seasoning mix (1/2 of 1-1/4-oz. pkg.)
2 tablespoons flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded four-cheese Mexican blend cheese

SLOW-COOKER TEX-MEX CHICKEN

Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

Slow-Cooker Tex-Mex Chicken image

Steps:

Mix chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Stir just before serving.
Top with the shredded cheese.
Serve over rice and garnished with fresh green onions and cilantro.

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

SLOW COOKER MEXICAN SHREDDED CHICKEN

This slow cooker recipe is great for those busy weekdays. We like this shredded chicken in tacos but it could be used in a lot of different dishes. Kid-tested and approved! Freeze the leftovers for a quick meal later! Serve in tacos, taquitos, enchiladas, salad, chicken soup, or shredded chicken sandwiches!

Provided by Sarah

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 4h25m

Yield 4

Number Of Ingredients 11

Slow Cooker Mexican Shredded Chicken image

Steps:

Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
Place chicken in a 3-quart slow cooker. Pour sauce over top.
Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.1 g, Cholesterol 59.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 1974.9 mg, Sugar 12.9 g

Ingredients

½ cup chicken broth
1 (6 ounce) can tomato paste
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon cider vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
¼ teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves

CROCKPOT MEXICAN SHREDDED CHICKEN RECIPE - (4.3/5)

Provided by mnhenselen

Number Of Ingredients 9

Crockpot Mexican Shredded Chicken Recipe - (4.3/5) image

Steps:

Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!

Ingredients

2 pounds chicken breast, boneless, skinless
1 cup chicken broth
1/3 cup salsa (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon chili powder or to taste
1/4 teaspoon paprika
1 1/2 teaspoon cumin
Sea salt and pepper to taste

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Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
Cover and cook on LOW or HIGH according to the times listed in blog post above for the size and type of your chicken.
Once the cooking time has finished, use an instant-read thermometer to check the internal temperature of the chicken at its thickest part. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F. Remove the chicken to a plate or cutting board and let rest a few minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.

Shredded Texmex Crockpot Chicken Recipes

CROCK POT TEX MEX CHICKEN

I love crock pot recipes and this is one I have made over and over. I use the boneless chicken tenders, which are just the right size. Enjoy!

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Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

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