Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 10 mins | Servings: 6
I love this slow cooker Mexican chicken. It’s a simple, very versatile recipe with loads of flavour. This chicken dish is perfect over rice, on a salad, or anything else! Whip this up in no time using ingredients that you might already have handy. Incredibly good, this instantly becomes my everyone’s favourite!
If you are looking for another slow cooker recipe, this Slow Cooker Mexican Chicken is the easiest you can make any time! Feel free to swap the spices with packet seasoning or use diced green chillies in place of jalapenos. Try this very soon. I’m sure everyone will ask for a second even third serving!
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Ingredients
1 medium onion diced
3 medium chicken breasts
15 ounces corn 1 can (drained)
15 ounces diced tomatoes 1 can, NOT drained
15 ounces black beans 1 can (drained) and rinsed
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 tsp oregano
1 tbsp chilli powder
1 small jalapeno minced (or swap with 1 4-ounces can of diced green chillies)
1 chicken bouillon cube
1 c. Colby jack cheese shredded
1 tsp salt
1/2 tsp black pepper
How to make Slow Cooker Mexican Chicken
Step 1: Combine the corn with beans, tomatoes, onion, and jalapeno in a large slow cooker. Lay the chicken breasts over the veggies, then add the bouillon cube.
Step 2: Sprinkle the mixed seasonings over the chicken and veggies in the slow cooker. Set to cook for 6 to 8 hours on low or 3 to 4 hours on high.
Step 3: Flip the chicken breasts if needed and give the dish a light stir halfway through cooking.
Step 4: Top the chicken breasts with cheese after the cooking time is up. Tent and let the cheese melt for about 5 to 10 minutes.
Step 5: Serve the Mexican chicken over rice, on a salad, or whatever you want it! Enjoy!
Notes:
You can swap the spices with a packet of taco seasoning.
Substitute Colby jack with cheddar or Monterey jack, even a combination of both.
Nutrition Facts:
Calories: 342kcal | Carbohydrates: 38g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 618mg | Potassium: 857mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 15.3mg | Calcium: 219mg | Iron: 3.7mg
Ingredients
- 1 medium onion diced
- 3 medium chicken breasts
- 15 ounces corn 1 can (drained)
- 15 ounces diced tomatoes 1 can, NOT drained
- 15 ounces black beans 1 can (drained) and rinsed
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp oregano
- 1 tbsp chilli powder
- 1 small jalapeno minced (or swap with 1 4-ounces can of diced green chillies)
- 1 chicken bouillon cube
- 1 c. Colby jack cheese shredded
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Step 1: Combine the corn with beans, tomatoes, onion, and jalapeno in a large slow cooker. Lay the chicken breasts over the veggies, then add the bouillon cube.
Step 2: Sprinkle the mixed seasonings over the chicken and veggies in the slow cooker. Set to cook for 6 to 8 hours on low or 3 to 4 hours on high.
Step 3: Flip the chicken breasts if needed and give the dish a light stir halfway through cooking.
Step 4: Top the chicken breasts with cheese after the cooking time is up. Tent and let the cheese melt for about 5 to 10 minutes.
Step 5: Serve the Mexican chicken over rice, on a salad, or whatever you want it! Enjoy!
Notes
You can swap the spices with a packet of taco seasoning. Substitute Colby jack with cheddar or Monterey jack, even a combination of both.
