Crock Pot Mexican Chicken

"The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken."
 
Download
photo by Brenda. photo by Brenda.
photo by Brenda.
Ready In:
5hrs 10mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
  • Enjoy!

Questions & Replies

  1. 1/4 cup of taco seasoning? Store bought seasoning packets? Novice!!!
     
Advertisement

Reviews

  1. I used three chicken breasts and that was great plenty. After it was cooked, I served it over pasta. Very good but I would probably add a little more tomato due to personal taste.
     
  2. this is in the crockpot now and smells marvelous! I substituted 2 fresh chicken breasts instead of the frozen and cut everything in half. Also use lower sodium ingredients from broth to taco seasoning and tomatoes. I am so looking forward to trying this. Will use over baked potatoes and low fat sour cream as someone else has suggested. Will post my stars soon! thanks for this recipe.
     
  3. Outstanding! Used two large chicken breasts instead of 6. Just ate it in a bowl like a soup. Used fat free chicken broth to reduce calories.
     
  4. Simple to prepare yet full of flavor! I used 4 frozen chicken thighs. Didn't have can corn so i picked corn and some carrots out the the frozen veggie bag that you get from the grocery store. The sweetness added more dimension to the flavor. Put this on top of rice. Great weekday meal.
     
  5. LOVE! Easy!! I use the frozen chicken breasts that have been grilled...smokey flavor! I toss em in to the crock with a cube of chicken broth stock & water, can of fire roasted tomatoes and all the other stuff. To serve, I tear up flour tortillas in a bowl, ladle the stew over em, top with Mexican cheese and sour cream...when it all melds into each other~ HEAVEN!!
     
Advertisement

Tweaks

  1. Chicken thighs
     

RECIPE SUBMITTED BY

I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard. These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes