Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

A crock pot recipe, but could easily be adapted to stovetop or even the oven.

Ingredients Nutrition

Directions

  1. Place chicken pieces in bottom of the slow cooker.
  2. Add all remaining ingredients EXCEPT the shredded cheese.
  3. Cover and cook on low for about 7 hours.
  4. Stir in the shredded cheese. Cover for about 15 minutes to let melt. Stir again.
  5. Serve with warm tortillas or over rice.
Most Helpful

4 5

This a little milder than we would normally prefer, but was easy to make & a pleasant meal. I added the corn in the last 20 mins, then added the sour cream, which I mixed with plain flour to stop it splitting. Served with leftover Mexican Take Out Arroz Rojo (Red Rice) for a tasty, easy dinner. Made for ZWT5 by a fellow Hell's Kitchen Angel.

2 5

I didn't care for this recipe at all. I think it may have been the sour cream and cheese at the end. I slow cooked it on low for seven hours and even though I cut the potatoes really small, they still weren't cooked. I think it had some great ingredients in it, but if I were to make this again which is doubtful, I will skip the sour cream and cheese.

4 5

I did this in the crockpot and it came out very nice indeed. The flavors develop very well and the overall mildness was favored by this group (I added just a bit of pepper sauce to mine). I used the given amount of spuds as this is a pro-potato bunch. Possibly the best part for me (other than the taste) was the fact that it used ingredients that I can actually get here! I sprinkled some sliced black olives on top before serving. We loved it.