PREP TIME: 10 MINS | COOK TIME: 7 HRS | TOTAL TIME: 7 HRS 10 MINS | SERVINGS: 6
This crazy delicious Mexican Chicken is cooked low and slow in your slow cooker. It is a spicy, very flavorful chicken dish perfect for your entire family. Serve this with rice or in tortillas or over jacket potatoes for an easy weeknight meal. Or if you prefer a complete Mexican experience, enjoy this Mexican Chicken with guacamole, salsa, and sour cream. This is another amazing, economical, and easy slow cooker recipe to try and keep. So make sure not to miss this!
INGREDIENTS
1 onion
5 chicken breasts
1 tin of kidney beans, drained
800 grams tinned tomatoes
1 red pepper
1 tablespoon hot chili powder
50ml chicken stock
2 teaspoons of cumin
1 tablespoon tomato puree
1 tablespoon coriander leaf
2 crushed garlic cloves
a handful of grated cheese (optional)1 tablespoon chopped jalapenos (optional)
How to make Slow Cooker Mexican Chicken
Step 1: On the bottom of your slow cooker, lay the chicken breasts. Into small chunks, chop the onion and the red pepper into about 2 to 3 cm pieces. Add them to the slow cooker with the chicken.
Step 2: On top, pour in the tinned tomatoes, kidney beans, and sweet corn.
Step 3: Next, add the garlic, along with the coriander and spices. Pour in the stock and stir well until combined. Add the seasoning and jalapenos (optional).
Step 4: Cover the slow cooker and set it to low for 7 to 8 hours.
Step 5: When done, shred the chicken using a wooden spoon or spatula right in the slow cooker. Stir the shredded chicken through the sauce.
Step 6: Ladle the Mexican chicken into serving plates and sprinkle with grated cheese if desired. Enjoy!
NOTES:
Enjoy this Mexican chicken with rice or in tortillas or over jacket potatoes. Or serve with guacamole, salsa, and sour cream for a full Mexican experience.
The Nutritional Facts do not include jalapenos or cheese.
Nutrition Facts:
Calories 356 fat (grams) 7 sat. fat (grams) 1.5 carbs (grams) 16 protein (grams) 55 sugar (grams) 3.5
Ingredients
- 1 onion
- 5 chicken breasts
- 1 tin of kidney beans, drained
- 800 grams tinned tomatoes
- 1 red pepper
- 1 tablespoon hot chili powder
- 50ml chicken stock
- 2 teaspoons of cumin
- 1 tablespoon tomato puree
- 1 tablespoon coriander leaf
- 2 crushed garlic cloves
- a handful of grated cheese (optional)1 tablespoon chopped jalapenos (optional)
Instructions
Step 1: On the bottom of your slow cooker, lay the chicken breasts. Into small chunks, chop the onion and the red pepper into about 2 to 3 cm pieces. Add them to the slow cooker with the chicken.
Step 2: On top, pour in the tinned tomatoes, kidney beans, and sweet corn.
Step 3: Next, add the garlic, along with the coriander and spices. Pour in the stock and stir well until combined. Add the seasoning and jalapenos (optional).
Step 4: Cover the slow cooker and set it to low for 7 to 8 hours.
Step 5: When done, shred the chicken using a wooden spoon or spatula right in the slow cooker. Stir the shredded chicken through the sauce.
Step 6: Ladle the Mexican chicken into serving plates and sprinkle with grated cheese if desired. Enjoy!
Notes
Enjoy this Mexican chicken with rice or in tortillas or over jacket potatoes. Or serve with guacamole, salsa, and sour cream for a full Mexican experience. The Nutritional Facts do not include jalapenos or cheese.
