Best Crock Pot Tex Mex Chicken Recipes

Crock Pot Tex Mex Chicken image

Provided by Sassy in da South

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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

Chicken 'N' Rice (Crock Pot) Tex-Mex image

Provided by Cassie *

Categories Chicken

Time 4h10m

Number Of Ingredients 11

1 1/2 c converted white rice
1 - 28 oz can diced peeled tomatoes
1 - 6 oz can tomato paste
3 c hot water
2 ( 1.04-oz) package chicken taco seasoning mix
4 skinless, boneless chicken breast halves, cut into 1/2 - inch cubes
2 medium onions, chopped
1 green or red bell pepper, chopped , i also added a jumbo jalapeno
2 - 4 oz can diced green chiles
3/4 tsp garlic pepper
salt and pepper

Steps:

1. Gather ingredients:
2. In crock pot, mix together all the ingredients except the chiles and garlic pepper.
3. Cover and cook on low setting 4 to 4 1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
4. Stir in the green chiles and garlic pepper and serve at once. I edited this recipe to include 2 packets of taco seasoning, enchilada sauce, and season to your own preference. I kept tasting as it was cooking, and added Mexican hot chili powder, cumin, and salt. And I cut the rice from 2 cups to 1 1/2 cups..if you like thick, then use 2 cups. The rice will suck up the liquid, so you may want to add chicken broth, more water, enchilada sauce, salsa, or tomato sauce. After more seasoning, it was delicious!

SHREDDED TEX-MEX CROCK-POT CHICKEN image

Categories Chicken

Number Of Ingredients 15

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil
Directions:

Steps:

Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.