If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Slow Cooker Mexican Chicken
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- #22547
This Mexican crockpot chicken is right at the crossroads of easy, healthy, and delicious. Salsa is your best friend in this recipe. It majorly cuts down on the ingredient list, and you can pick spicier or milder varieties to suit your tastes.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
2 cans (15 ounce size) corn, drained
4 chicken breasts, cubed
2 cans (15 ounce size) black beans, drained
1 jar chunky salsa
1 cup grated sharp cheddar cheese
directions
Combine the corn, chicken, beans, and salsa in the crock pot. Stir gently to combine.
Cover the crock pot and cook on high for 1 hour. Stir, then reduce the heat to low and cook for 4 more hours or until the chicken is cooked through.
Add the cheese at serving time.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
584 calories, 14 grams fat, 66 grams carbohydrates, 51 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
see more mexican recipes
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reviews & comments
December 1, 2014
Delicious, easy, and low cal!
October 18, 2011
This was a great recipe! Our family is busy with school and work and we're trying to eat healthy, so this meal was ideal. The preparation with cubing the chicken and putting everything in the Crock Pot was under an hour. The house smelled great and even the kids liked it. It wasn't too spicy and it had lots of flavor. The only changes we made were that we substituted the black beans with Bush's Medium Chili Beans (without draining them). We also put peas instead of corn. It still came out great. Will definitely cook again.
February 8, 2010
This recipe is very easy and delicious! The first time I made it I poured a bag of cheddar cheese on top at the end of cooking and let it melt it was good but I thought it would be even better made as chicken burritos...So The way I make it now is I cook it as the directions say but once the chicken is done i cut it into chunks and add it back in. I also pour in instant rice at the end of cooking time. Then once it is done I put in about a cup of Cheese dip and top it with the shredded cheese. The top a soft shell tortilla and top with favorite toppings!! It is Wonderful!!