Crockpot Mexican Chicken

Name: Crockpot Mexican Chicken
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 chicken breast halves, skinless and boneless; 1 pkg taco seasoning mix; 1 jar(s) salsa, mild; 1/2 jar(s) salsa verde (green salsa); 1 c chicken broth, low salt, low fat (maybe a little more); 1/4 tsp cayenne pepper or 1/2 teasp. of hot sauce; 2 Tbsp sour cream (heaping) optional; 3 pkg rice, boil in a bag

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By Cyndi Chernutan
@cbc123

So easy to make and flavorful. Plus it is lower in calories. Great to make during the week when it's so hectic. Once you make it you can add things to your taste. We change it up and sometimes add corn or beans. Enjoy!

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

20 Min

Cook:

4 Hr

Ingredients

4

chicken breast halves, skinless and boneless
1 pkg

taco seasoning mix
1 jar(s)

salsa, mild
1/2 jar(s)

salsa verde (green salsa)
1 c

chicken broth, low salt, low fat (maybe a little more)
1/4 tsp

cayenne pepper or 1/2 teasp. of hot sauce
2 Tbsp

sour cream (heaping) optional
3 pkg

rice, boil in a bag
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How to Make Crockpot Mexican Chicken

Step-by-Step

trim excess fat off of breasts and place them in the bottom of the crock pot. Sprinkle taco seasoning over chicken.
Pour jar of salsa over chicken, then follow with the salsa verde. Pour chicken broth so that the chicken is slightly covered by liquid. Add cayenne papper or hot sauce to taste.
Cover and cook in crockpot on high for 4 hours - do not open lid during cooking. After 4 hours the chicken should be fork tender.
Shred chicken in crockpot with 2 forks pulling opposite each other. Turn crockpot to warm and let sit for about 5 minutes - the chicken will absorb the liquid. While chicken is on warm, cook the rice.
Just before serving, stir in sour cream and serve over cooked rice. Enjoy!!