Best 5 Crock Pot Mexicali Chicken Recipes

Are you looking for a mouthwatering and easy-to-make meal that will tantalize your taste buds? Look no further than the Crock Pot Mexicali Chicken! This delightful dish combines zesty Mexican flavors with the convenience of a slow cooker, promising a hassle-free culinary experience. With just a few simple ingredients and minimal effort, you can create a flavorful and succulent chicken dish that will impress your family and friends. Get ready to embark on a culinary adventure that celebrates the vibrant flavors of Mexico!

Check out the recipes below so you can choose the best recipe for yourself!

CROCKPOT MEXICAN CHICKEN

Crockpot Mexican Chicken image

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 4h30m

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 can fire-roasted diced tomatoes in their juices (14 ounces)
2 - 3 chipotle peppers in adobo
Canned reduced-sodium black beans (rinsed and drained)
Canned Mexican corn (drained)
Prepared brown rice or quinoa
Your favorite Mexican toppings: fresh cilantro

Steps:

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g

CROCK POT MEXICAN CHICKEN

Crock Pot Mexican Chicken image

The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.

Provided by The Kissing Cook

Categories One Dish Meal

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chicken broth
6 boneless skinless chicken breast halves
1/4 cup taco seasoning
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained

Steps:

Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
Enjoy!

Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9

CROCK POT MEXICAN CHICKEN

Crock Pot Mexican Chicken image

Make and share this Crock Pot Mexican Chicken recipe from Food.com.

Provided by veenas

Categories Chicken

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs chicken tenderloins
16 ounces mild salsa
8 ounces fat free cream cheese
8 ounces low-fat sour cream
1 (10 1/2 ounce) can low-fat cream of chicken soup
2 cups 2% mexican cheese blend

Steps:

Cover the bottom of the pot with salsa.
next mix canned soup with the rest of the salsa.
place the chicken in the pot, add salsa -soup mixture.
cover and cook on low for 6-8 hours
fork shred or mash chicken pieces.
add shredded , sour and cream cheeses.
cook for an additional 1-2 hours.
serve in tortillias or your choice rice, chips etc.

Nutrition Facts : Calories 210.5, Fat 5.8, SaturatedFat 2.9, Cholesterol 79.2, Sodium 583.6, Carbohydrate 6.4, Fiber 0.9, Sugar 1.9, Protein 32.1

SLOW-COOKER CHEESY MEXICAN CHICKEN

Slow-Cooker Cheesy Mexican Chicken image

The cheesy Mexican flavors of this slow-cooked chicken favorite is delicious over rice or a fresh salad.

Provided by Corey Valley

Categories Entree

Time 6h15m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 package Old El Paso™ mild taco seasoning mix
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup shredded Cheddar cheese (4 oz)
2 packages (8.2 oz each) Old El Paso™ fiesta rice
1/4 cup chopped fresh cilantro

Steps:

Spray 4-quart slow cooker with cooking spray.
Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
Cover; cook on Low heat setting 6 hours.
Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
Meanwhile, cook rice as directed on packages.
Serve chicken over rice. Top with cilantro if desired.

Nutrition Facts : ServingSize 1 Serving

CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)

Crock Pot Mexican Chicken Recipe - (4.3/5) image

Provided by natcat

Number Of Ingredients 5

Ingredients

1 (3-pound) bag chicken breast tenderloins, frozen
8 ounces cream cheese
1 can black beans, drained & rinsed
1 can corn, drained
1 can Rotel tomatoes

Steps:

Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours. Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins. Serve over rice or in tortillas.

Tips:

For a spicier dish, use a hotter salsa or add a teaspoon of chili powder.
To make the chicken more flavorful, marinate it in the salsa mixture for at least 30 minutes before cooking.
If you don't have a crock pot, you can also make this dish in a Dutch oven over low heat for 6-8 hours.
Serve the chicken with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.
Leftover chicken can be used in tacos, burritos, or enchiladas.

Conclusion:

Crock Pot Mexicali Chicken is an easy and delicious recipe that is perfect for a weeknight meal. The chicken is cooked in a flavorful salsa mixture and can be served with a variety of toppings. This dish is sure to be a hit with your family and friends.