Mexican Chicken is something I created one day when I had boneless, skinless chicken breasts and no idea what to make with them. This dish is really packed with flavor and it's very versatile too. If I have leftovers I use it for taco filling or serve over rice with a vegetable or salad as a side.
Mexican Chicken
1 pkg. boneless, skinless chicken breasts
1 can diced tomatoes
1 can diced green chilies
1 onion, sliced thin
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. pepper
Put all ingredients in crock pot and cook on high 4 hours or 6 hours on low. Shred chicken with a fork and mix well. Serve with tortillas, Spanish Rice and Refried Beans. Garnish with guacamole, sour cream and shredded lettuce.
7 comments:
Sounds really good. The crock pot is an amazing kitchen tool, isn't it. I made your pulled pork recipe last night (except I used beef) and it was great!
So glad you enjoyed the pulled pork (beef - LOL)! I make it with chicken or turkey too. If you enjoyed that recipe I think you'll really like this one too. :)
Michele
Meena, I'm so glad you enjoy the recipes! You will love this chicken for sure if you like Mexican food... just the right amount of spices.
When you say 1 package, roughly how much is that? A pound?
Also, do you mean 4 hrs on high and 6 hrs on low?
Just wanted to check, I'm a rookie cooker....
Hi Bonnie, Sorry for the incomplete instructions, yet it is 4 hours on high or 6 on low and I'd say anywhere from 1 lb. to 3 lbs. works well for this recipe.
Hi,
I found your blog by googling "Crockpot Chicken Mexican."
It appears that your heart is the same as mine... living for Jesus! Happy to have found you.
I added some Chipotle Peppers in adobe sauce and substituted a small can of chili verde for the diced green chilies. Fantastic all around.
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