Mexican Crock Pot Chicken
photo by Bergy
- Ready In:
- 6hrs 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 177.44 ml chicken broth
- 118.29 ml green chili salsa or 118.29 ml salsa, plus more for serving
- 78.78 ml flour
- 1 large onion, chopped
- 1133.98 g chicken breasts, halves, boneless, skinless
- 157.80 ml low-fat sour cream
- 113.39 g sharp cheddar cheese or 113.39 g monterey jack cheese, shredded
- 425.24 g can red beans, heated
- 473.18 ml iceberg lettuce, shredded
- 6-12 corn tortillas, warmed for serving
directions
- Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
- Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
- Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
- Return chicken and sauce to crock-pot; keep warm until ready to serve.
- Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
- Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.
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Reviews
RECIPE SUBMITTED BY
Barb G.
Sonora, California