Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low Carb Mexican Chicken Recipe
    Lost? Site Map

    Low Carb Mexican Chicken

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    Tarbean's Note:

    Taken from The Everyday Low-Carb Slow Cooker Cookbook

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
    2. 2
      Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
    3. 3
      Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.

    Ratings & Reviews:

    • on July 26, 2013

      55

      This was excellent - made this on top of the stove instead of in the crock pot (not a big fan of the crock pot since I'm gone more than 11 hours everyday - mine doesn't have a timer). Stir fried the chicken with the onions, peppers, and garlic and then added the remaining ingredients and simmered it for about 20-30 minutes. Will definitely make this again. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2011

      55

      I loved this. Omited the green chiles, as I didn't have any on hand and added one chipotle and some of the adobo sauce it was in. Like the other commenter said, I wouldn't serve with without lots of cheese and sour cream. Even my two year old loved it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2005

      45

      I made this y'day and the only sub I made was using pink beans instead of black. I would definitely make the cheese & sour cream standard as the toppings and not optional but to each their own. I am just a big fan of cheese & sour cream;) Very easy and liked the combination of spices. Will make again. Served over rice seasoned with sazon. Thanks Tarbean! Recipe #1 for Pick A Chef.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Low Carb Mexican Chicken

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.0
     
    Calories from Fat 80
    26%
    Total Fat 8.9 g
    13%
    Saturated Fat 2.0 g
    10%
    Cholesterol 125.9 mg
    41%
    Sodium 307.6 mg
    12%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 6.3 g
    25%
    Sugars 3.5 g
    14%
    Protein 36.6 g
    73%

    The following items or measurements are not included:

    adobo seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites