Crock Pot Mexicali Chicken

9
Barbara Perkins

By
@Barbara1952

This really easy recipe is a hit with my friends. It has a very good flavor and texture. There are many ways to serve this - simply as a chicken breast with the vegetables on rice, or you can shred the chicken and serve it with tortillas for soft tacos. You can use cheddar or Mexican style cheese. You can cook this in the oven in a casserole, and let the cheese melt and get browned. So versatile!

Blue Ribbon Recipe

A good chicken Crock Pot recipe is essential in a recipe box and this is one of the easiest. Six ingredients and you have a delicious shredded chicken that can be used for tacos, served over rice, or just eat it alone (it's that hearty). The chicken just falls apart after being slow cooked. It reminds us of chicken tortilla soup. So good! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
3-4
Prep:
15 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 3-4
    boneless skinless chicken breasts
  • ·
    cumin (optional)
  • 1 can(s)
    whole kernel corn (15 oz)
  • 1 can(s)
    black beans (15 oz)
  • 1 jar(s)
    thick & chunky salsa (16 oz)
  • 1 pkg
    shredded cheese (8 oz)

How to Make Crock Pot Mexicali Chicken

Step-by-Step

  1. Spray the Crock Pot with non-stick cooking spray.
  2. Put in the chicken breasts.
  3. Sprinkle with cumin (if desired).
  4. Drain the corn and black beans. Add to Crock Pot.
  5. Add the salsa to the Crock Pot.
  6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
  7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.

Printable Recipe Card

About Crock Pot Mexicali Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican



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