Crock Pot Tex Mex Chicken Food

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SLOW COOKER TEX-MEX CHICKEN



Slow Cooker Tex-Mex Chicken image

Shredded chicken made in the slow cooker with salsa, black beans, corn, and cream cheese.

Provided by Kelsey Smith

Categories     Main Course

Time 6h10m

Number Of Ingredients 8

3 lb boneless skinless chicken breast
1 can corn, drained
1 can black beans, drained and rinsed
15 oz chunky salsa (medium or hot)
1 tsp ground cumin
1 tsp garlic powder
8 oz cream cheese
rice, cooked ((optional))

Steps:

  • Place chicken in the bottom of your crock pot.
  • Layer with corn, black beans, salsa, and spices, giving a small stir to combine.
  • Set your slow cooker on low for 5 to 6 hours or high for 3 to 4 hours.
  • When done, shred the chicken with two forks.
  • Cut cream cheese into cubes and add to slow cooker. Allow to soften for 15 minutes. Stir until combined.
  • Serve over rice, use as enchilada filling, or make burrito bowls.

Nutrition Facts : Calories 540 kcal, ServingSize 1 serving

CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)



Crock Pot Mexican Chicken Recipe - (4.3/5) image

Provided by natcat

Number Of Ingredients 5

1 (3-pound) bag chicken breast tenderloins, frozen
8 ounces cream cheese
1 can black beans, drained & rinsed
1 can corn, drained
1 can Rotel tomatoes

Steps:

  • Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours. Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins. Serve over rice or in tortillas.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS



Slow-Cooker Tex-Mex Chicken and Beans image

For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 8h15m

Number Of Ingredients 9

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped chipotle chiles in adobo sauce
2 tablespoons unbleached all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Kosher salt and freshly ground pepper
1 red onion, chopped
1 red bell pepper, chopped
Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Steps:

  • Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
  • Preheat a 5- to 6-quart slow cooker.
  • Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
  • Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

SLOW-COOKER TEX-MEX CHICKEN



Slow-Cooker Tex-Mex Chicken image

Tex-Mex chicken with authentic flavor is as easy as combining seven ingredients in a slow cooker-and adding a sprinkle of cheese before serving.

Provided by My Food and Family

Categories     Chicken

Time 6h15m

Yield 4 servings

Number Of Ingredients 9

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 green onions, sliced

Steps:

  • Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  • Stir chicken mixture. Serve over rice topped with cheese and onions.

Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

SLOW-COOKER TEX-MEX CHICKEN



Slow-Cooker Tex-Mex Chicken image

Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

  • Mix chicken with seasoning and flour in slow cooker.
  • Stir in all remaining ingredients except the shredded cheese; cover with lid.
  • Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
  • Stir just before serving.
  • Top with the shredded cheese.
  • Serve over rice and garnished with fresh green onions and cilantro.

CROCK POT TEX MEX CHICKEN



Crock Pot Tex Mex Chicken image

I love crock pot recipes and this is one I have made over and over. I use the boneless chicken tenders, which are just the right size. Enjoy!

Provided by Sassy in da South

Categories     Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
2 tablespoons taco seasoning mix (1/2 of 1-1/4-oz. pkg.)
2 tablespoons flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded four-cheese Mexican blend cheese

Steps:

  • Spray crock pot with cooking spray.
  • Place chicken with seasoning and flour in slow cooker.
  • Stir in all remaining ingredients except the shredded cheese; cover with lid.
  • Cook on low for 6 to 8 hours.
  • Stir well just before serving.
  • Top with the shredded cheese and serve over rice.

Nutrition Facts : Calories 338.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 100.5, Sodium 1032.5, Carbohydrate 22.3, Fiber 3.7, Sugar 6.5, Protein 37

TEX-MEX CHICKEN WITH BLACK BEANS & RICE



Tex-Mex Chicken with Black Beans & Rice image

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Steps:

  • Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

SHREDDED TEX-MEX CROCKPOT CHICKEN RECIPE - (4.5/5)



Shredded Tex-Mex Crockpot Chicken Recipe - (4.5/5) image

Provided by á-49134

Number Of Ingredients 14

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Steps:

  • Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken. For fast and easy soft tacos, add this chicken to taco sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack, or feta best). Add a dollop of sour cream and salsa, too, if you like. Kitchen Tip: To easily juice the lime, roll it on the counter top a few times like you are kneading it. Then slice in half and squeeze. Or use a hand juicer. My favorite is the Pampered Chef Citrus Press. Recipe Note: You could also prepare this recipe in a pressure cooker. Cook for about 20-30 minutes on high pressure if chicken is thawed, 40-45 minutes if chicken is frozen.

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