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–+ servings

Crockpot Mexican Chicken

A flavorful and easy-to-make dish featuring chicken cooked in a blend of Mexican spices, tomatoes, and peppers, perfect for tacos or over rice.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup salsa preferably medium or hot
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup bell peppers sliced, any color

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the salsa, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, pepper, and bell peppers on top of the chicken.
  3. Stir gently to combine the ingredients without disturbing the chicken too much.
Cooking
  1. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
  2. Once cooked, shred the chicken using two forks and mix it back into the sauce.
Serving
  1. Serve the Mexican chicken in tacos, over rice, or with tortillas.
  2. Garnish with fresh cilantro, avocado, or cheese if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

This recipe can be easily doubled for larger gatherings. Adjust the spice level by choosing mild or hot salsa.

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