Best 18 Crock Pot Mexican Chicken Recipes

CROCK POT MEXICAN CHICKEN

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!

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
• 3. Pour the mixture over the chicken.
• 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
• 5. Garnish with sour cream if desired.

CROCK POT SALSA/MEXICAN CHICKEN

Steps:

• season chicken on both sides with taco seasoning and put it in the crock pot.
• pour salsa over it.
• cook on low 7-8 hours.
• shred chicken in the crock with a fork and stir in the corn, beans and sour cream.
• cook 30 more minutes.
• serve in tortillas, over rice, over chips, salad, or use in your favorite mexican recipe!

CROCK POT MEXICAN CHICKEN

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.

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

Steps:

• Set crock pot to high.
• Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
• Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
• Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
• Great served over rice!

CROCK POT MEXICAN CHICKEN AND SPANISH RICE

Steps:

• Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
• After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
• Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

MEXICAN CHICKEN BURRITOS (CROCK POT)

Steps:

• Add broth, salsa and flour in crock pot, mixing well.
• Add onion and garlic, stir together.
• Place whole chicken in crock pot.
• Cook on low for 6 hours.
• Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
• Then run juice thru a blender to make a smooth liquid.
• Return liquid to crock pot.
• Add sour cream to juice in crock pot stirring well.
• Add chicken pieces and let heat on low until ready to serve.
• Heat beans and tortillas serve with cheese to make burritos.
• Enjoy.

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)

Steps:

• Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
• Cook on high for 4-6 hours or low for 8 hours.
• Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
• Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

CROCK POT MEXICAN CHICKEN DIP

Steps:

• Boil and shred chicken breast.
• Combine all ingredients in crockpot.
• Cook on low for at least 3 hours.
• Serve with chips or crackers.

LOW FAT CROCK POT MEXICAN CHEESY CHICKEN WITH BLACK BEANS

Steps:

• Place all ingredients except cream cheese and sour cream in crock pot.
• Cook on low 6 hours or on high 4 hours.
• Last 45 minutes add sour cream and cream cheese.

CROCK POT MEXICAN CHICKEN

Steps:

• Cook on low for 6-8 hours.
• Take chicken out and shred, add 1 cup sour cream and 1 cup grated cheese to the sauce, put chicken back in crock pot and mix together. Serve with warm tortillas or eat as a soup with tortilla chips. (Add points accordingly).
• Makes 6 one and a half cup servings approximately.

CROCK POT MEXICAN CHICKEN CHOWDER

Steps:

• In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
• Stir in chicken broth.
• Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
• Stir about 1 cup of hot soup into sour cream.
• Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.

MEXICAN CROCK POT CHICKEN

Steps:

• Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
• Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
• Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
• Return chicken and sauce to crock-pot; keep warm until ready to serve.
• Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
• Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.

CROCK POT MEXICAN CHICKEN ENCHILADA FILLING

Steps:

• Place the cubed chicken in the bottom of crock pot.
• Mix the salsa and cream of chicken soup together.
• Pour soup mixture over cubed chicken.
• Add crushed tortilla chips on top of soup mixture.
• Add grated cheese over the crushed chips.
• Cook on high for 4 hours.
• Take a potato masher and mash all the chicken into little bits inside the crock pot.
• Stir it well.
• Cook for 2 more hours on low.
• Serve in tortillas with sour cream.

9 TO 5 MEXICAN CROCK POT CHICKEN

Steps:

• Place skinless chicken thighs in crock pot.
• In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
• Pour this mixture over the chicken in the crock pot.
• Cook on Low for approximately 8 hours.
• Turn control to High and stir in cheese.
• If sauce is too thick, stir in a little hot water.
• Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
• For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
• Also, makes great burritos served in warm tortillas!

CROCK POT MEXICAN CHICKEN

Steps:

• In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
• Cook on LOW 6 hours.
• Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
• Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

MEXICAN CROCK POT CHICKEN WITH CREAM CHEESE RECIPE - (4.5/5)

Steps:

• First place your chicken in the bottom of the crock pot and season them on both sides with the taco seasoning. Next add all other crock pot ingredients. Cream of chicken, cream cheese, salsa, and rotel. I always add the shredded cheese last right before I eat. Cook first ingredients in crock pot for min 4 hours. Serve it up on a bed of fluffy rice. Add all kinds of toppings. Its basically SUPER yummy.

CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)

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.