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.
|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.|
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
How To Make Mexican ChickenClick thumbnail to view full-size
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, once the chicken is tender, take a fork and break apart. 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 any other toppings.
Traditional Mexican Appetizer
Mexican Traditional Foods
When we think of the traditional Mexican foods, most of us think of tacos, salsa, and jalapeno peppers. Although these are very Mexican, often fast food restaurants trying to imitate the culture have strayed far away from the true nature of a Mexican dish.
Asia has rice, Europe has flour, Central America has corn, which is why one of their staples has become the tortilla. Corn is believed to have originally come from Mexico, and Mexico is still the leading producer of corn today. This vegetable has spread across the world and assimilated into many other cultures, from making sugar to feeding our cattle.
Second to corn, tomatoes are also native to Mexico. For this reason, salsa has become a common Mexican appetizer. Salsa means a conglomeration of food, which is why there are so many variants of the dish.
Although today, we will put beef and chicken in our tacos, in early Aztec times, they usually ate turkey, dog, deer, rabbit, or fish, which changed once Spain arrived. Nowadays, northern parts of Mexico mainly put beef in their tacos, while the southern part mostly eats chicken in theirs.
Want to make this dish more faithful to its heritage?
- Add one of Mexico's most famous fruits, the jalapeno pepper!
- The chicken was not a typical Mexican food until much more recently; replace it with turkey, and the dish has become purer to the Mexican culture.
- Replace the rice with a tortilla. Rice did not become popular in Central America until after the Spanish landed there in the 16th century, whereas before rice became popular, they ate tortillas.
- Have chocolate for dessert. The cocoa bean originated in Mexico, which was a valued food for the Aztecs.
© 2012 Angela Michelle Schultz