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Easy Crock Pot Mexican Chicken
Easy Chicken Recipe
Easy Chicken Dinners
For the busy American, quick and easy are musts in today's daily menu. Here is a great recipe that you can make in the crockpot with very few ingredients. Take fifteen minutes to throw the food in, then turn it on before you go to work, and voila, come home to a tasty smelling dinner. This Mexican dish is easy, delicious, and low maintenance. It takes only fifteen minutes before you go to work and fifteen minutes when you get home. The crockpot does the bulk of the work.
Nutrition Facts | |
---|---|
Calories | 369 |
Calories from Fat | 108 |
% Daily Value * | |
Fat 12 g | 18% |
Saturated fat 5 g | 25% |
Carbohydrates 32 g | 11% |
Fiber 3 g | 12% |
Protein 36 g | 72% |
Cholesterol 79 mg | 26% |
Sodium 479 mg | 20% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Cook Time
Mexican Chicken Slow Cooker Recipe
- 4 Chicken Breasts, either canned or chopped up
- 2 cups Salsa
- 1/2 envelope Taco Seasoning
- 2 cans Black Beans, drained and rinsed
- 2 Green Peppers, diced or sliced
- 1 can or cup Corn, canned or frozen
- 4 cups Rice
- Shredded Cheese
- Sour Cream
Slower Cooker Chicken and Rice Instructions
- Put chicken breast, salsa, taco seasoning, green peppers, and black beans in the crockpot.
- Turn on low for six to eight hours.
- If you use chicken breast instead of canned chicken, take a fork and break apart once the chicken is tender. Although canned chicken is easier, chicken breast is moister!
- Add corn to crockpot, continue to heat until warm.
- Prepare rice on the stove.
- Serve a half cup of rice with chicken breast mixture, then top with cheese, sour cream, and other toppings.
- Enjoy!
© 2012 Angela Michelle Schultz