SLOW COOKER MEXICAN CHICKEN RECIPE
Slow Cooker Mexican Chicken - Super easy and so full of fabulous flavor. Great for tacos, burritos, nachos, etc.
Provided by Don't Sweat The Recipe
Categories Chicken Main Course
Time 4h5m
Number Of Ingredients 16
Steps:
- Rub chicken breasts with oil and place in the bottom of your slow cooker.
- Add the remaining ingredients and stir to combine seasonings.
- Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Remove chicken to a cutting board, and allow to cool about 5 minutes before shredding (there will be liquid remaining in the slow cooker).
- Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
- If you have excess liquid you can drain this off.
- Taste and add hot sauce to taste if desired.
Nutrition Facts : Calories 259 kcal, Carbohydrate 15 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 1341 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
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
SLOW COOKER SPICY CHICKEN
I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.
Provided by shmeya
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 3
Number Of Ingredients 8
Steps:
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g
SLOW COOKER MEXICAN CHICKEN
Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer. Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless chicken, but feel free to use whatever is available to you.
Provided by Diane
Categories Main Course Salad
Number Of Ingredients 10
Steps:
- Add all the ingredients into the slow cooker (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper, and optional chipotle powder). Stir everything well to completely coat the chicken with the spices & sauce.
- Slow cook 6-8 hours on low or 4-5 hours on high.
- Take the chicken pieces out of the slow cooker, cut into 1-2 inch pieces, or whatever size you prefer to serve.
- Place the cut chicken back in the slow cooker. Shed with a couple forks to break up the chicken if needed. Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.
Nutrition Facts : Calories 195 kcal, Carbohydrate 5 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 664 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPICY MEXICAN CHICKEN (SLOW COOKER)
Make and share this Spicy Mexican Chicken (Slow Cooker) recipe from Food.com.
Provided by Bugeah
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper.
- Add breasts to a 7-quart slow cooker.
- Cover with beans, corn, salsa, jalapeño, cumin, and chili powder.
- Cover and cook on Low 6 to 8 hours or until chicken is tender.
- Add yogurt to chicken mixture during last 30 minutes of cooking.
Nutrition Facts : Calories 390, Fat 14.6, SaturatedFat 4.1, Cholesterol 92.8, Sodium 571, Carbohydrate 28.7, Fiber 7.3, Sugar 2.5, Protein 37.8
MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!
Provided by Shiraz
Categories Chicken Breast
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker, mix well.
- Chicken should be covered by liquid, if not, add more water.
- Cook on low 8 hours.
- The chicken should be falling apart already, just continue to shred it.
Nutrition Facts : Calories 195.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 96.9, Sodium 1364.7, Carbohydrate 4.7, Fiber 1.1, Sugar 2.3, Protein 33
SPICY SHREDDED CHICKEN
I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. -Heather Walker, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.
Nutrition Facts : Calories 202 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 436mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SPICY CHICKEN ENCHILADAS FOR TWO
Assembled in only 15 minutes, this Mexican specialty is one you'll make often.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
- Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
- Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
- Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
- Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.
Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 170 mg, Fat 4, Fiber 5 g, Protein 52 g, SaturatedFat 22 g, ServingSize 1/2 of Recipe, Sodium 1470 mg, Sugar 9 g, TransFat 2 g
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