9 to 5 Mexican Crock Pot Chicken

photo by flower7

- Ready In:
- 8hrs 15mins
- Ingredients:
- 8
- Serves:
-
5-6
ingredients
- 8 -10 chicken thighs (without skin, preferred)
- 1 (6 ounce) can tomato paste
- 1 (1 1/2 ounce) packet dry enchilada mix
- 1 cup water
- 1⁄2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
- black olives, to garnish (optional)
- sour cream, to garnish (optional)
- green onion, to garnish (optional)
directions
- Place skinless chicken thighs in crock pot.
- In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
- Pour this mixture over the chicken in the crock pot.
- Cook on Low for approximately 8 hours.
- Turn control to High and stir in cheese.
- If sauce is too thick, stir in a little hot water.
- Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
- For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
- Also, makes great burritos served in warm tortillas!
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
The boys thought this was wonderful. It was very easy to make. I tweaked it for the oven, as my crockpot was in use by a neighbor and baked it for 90 minutes at 275º. After shredding the chicken, I put the meat back in the casserole dish, and served it on tortillas with refried beans. I'll be making this again!
-
This was super easy and lovely. I used boneless, skinless thighs. I couldn't find the dry mix at the store so found a substitute recipe (recipe #306854) which I used. I shredded the chicken and served it rolled up in tortillas with extra cheese, sour cream, and green onions, and recipe #235982 on the side. Oh, and I used cheddar-jack cheese. Thanks for the recipe!
see 3 more reviews