Best Slow Cooker Chicken Azteca Recipes

SLOW COOKER CHICKEN AZTECA

Steps:

• Place chicken on bottom of crockpot.
• Mix all ingredients together except the cream cheese and pour mixture over chicken.
• Cook on low for 4 hours.
• Thirty minutes before serving add cream cheese and shred chicken.
• Serve over rice.
• *You can add any vegetables or seasonings that you like.
• We lke it a little spicier so we add some hot sauce and red pepper.
• We also add peas instead of corn if we dont have corn.
• Feel free to mix and match!
• Also, you can add more beans and omit the chicken for a veggie dish*.

CROCKPOT MEXICAN CHICKEN

Steps:

• Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
• Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
• Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
• Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
• Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

SLOW COOKER BARBEQUE CHICKEN

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil, add the plum tomatoes and arrange them in an even layer, cut sides up. Add the onions, cherry tomatoes, garlic and jalapeños, distributing them evenly, and broil for 15 minutes, checking and rotating the pan every 5 minutes to make sure the vegetables are charring and blistering evenly. (The vegetables should be blackened in spots, slumped and sizzling. Many of the cherry tomatoes will have burst.)
• Discard the garlic skins, then roughly chop the onion, garlic, jalapeños and plum tomatoes, transferring them to a 5- to 8-quart slow cooker. Transfer the cherry tomatoes and any juices to a separate bowl and refrigerate.
• Stir the oil, tomato paste, cumin, oregano, salt, onion powder and garlic powder into the slow cooker, followed by the chicken broth, carrots and chicken thighs. Cover and cook on low for 5 hours.
• Before serving, fold the avocado into the cherry tomatoes; season with a pinch of salt and the juice of half the lime.
• In the slow cooker, coarsely shred the chicken with two forks. Add the juice of the remaining lime half, and season to taste with salt.
• Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.