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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.9
  • Total Fat: 4.2 g
  • Cholesterol: 46.8 mg
  • Sodium: 677.3 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 24.7 g

View full nutritional breakdown of Mexican Crock Pot Chicken calories by ingredient
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Mexican Crock Pot Chicken

Submitted by: REGNETS03
Mexican Crock Pot Chicken

Introduction

A tasty, spicy meal with only 10 minutes of prep time! A tasty, spicy meal with only 10 minutes of prep time!
Number of Servings: 6

Ingredients

    2-3 chicken breasts
    1 can diced tomatoes
    1 can black beans (do not drain)
    1 can Mexican-style chili beans (do not drain)
    1 package taco seasoning
    1 can black olives
    1 can chopped green chiles

Directions

Layer chicken in bottom of crock pot. Add the rest of the ingredients in the order they are listed. Do not stir. Cook on low 7-8 hours. Shred the chicken using two forks. Stir well. Serve with tortilla chips or on a tortilla. Serve with chopped lettuce, tomatoes, and shredded cheese if desired. Extra ingredients are not included in nutritional facts.






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Member Ratings For This Recipe



  • 167 of 171 people found this review helpful
    Taco Seasoning: 2 T chili powder, 1 1/2 T cumin, 1 1/2 T paprika, 1 T onion powder, 1T garlic powder, 1/8 to 1/4 t cayenne pepper. (2 T of this will falvor 1 pound of beef, turkey, or chicken. - 2/1/09

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  • 38 of 40 people found this review helpful
    Packaged Taco seasonings often have msg. Use ground cumin, coriander, and chili powder and sea salt or salt substitute. - 2/1/09

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  • Incredible!
    33 of 33 people found this review helpful
    I used about 1 lb of boneless, skinless chicken, but only one can of beans. (I skipped the Mexican beans.) Cooked it for 6 hours in slow cooker on low. It was fabulous! I'll eat it all week on rice, tortillas, or (as mentioned above) baked potatoes. Ended up as a chili or stew consistency. - 2/3/09

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  • Very Good
    20 of 20 people found this review helpful
    Made this over the weekend for supper and it was delicious! I've had the leftovers either on brown rice or a tortilla the past 3 days for lunch. My crockpot was already in use so cooked it on the stove on low for about 2 and a half hours and it turned out great. - 2/3/09

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  • Incredible!
    19 of 20 people found this review helpful
    I tried this today and it tasted delicious! It was so easy to make I'll definitely make this again and again! I used two cans of Rotel and a can of kidney beans instead of the tomatoes, chillis, beans and olives. - 2/6/09

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  • Very Good
    15 of 15 people found this review helpful
    I didn't have any olives so just put in 2 cans of the green chilis. Since I am single, I packaged 5 other containers to portion it out. Ate it with brown rice and it absorbed the liquid and made a hearty meal - 2/1/09

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  • Incredible!
    14 of 14 people found this review helpful
    I made this and my family loved it even my 3 year old granddaughter. i didn't have the 7-8 hr it calls for to cook it so I cooked it for an hour on high and then turned it to low. I also used chili powder, cumin, oregano, onion powder and garlic salt instead of pkg seasoning mix. - 2/14/09

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  • Good
    14 of 15 people found this review helpful
    This recipe is fun to make. The juices come up to cook the pot and it is VERY tasty. It is also very rich, you won't be able to eat a lot, and you will feel full with a little, which is a good thing! - 2/3/09

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  • Very Good
    13 of 13 people found this review helpful
    Base recipe is great. Because my husband has HBP I always monitor salt content. Rinsed the canned beans & olives, LS tomatoes, used my own seasoning & added juice of 1 lime at the end to brighten the flavor. - 3/3/09

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  • Incredible!
    9 of 9 people found this review helpful
    I made this while I was visiting my son and his family, and even the two year old wolfed it down. Even better the second day, and very filling. - 2/4/09

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  • Incredible!
    7 of 7 people found this review helpful
    Just made this tonight, it was delicous, the consitancy is like a chili, a really good chicken chili! - 2/4/09

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  • 7 of 12 people found this review helpful
    This recipe sounds wonderful, but has lots of sodium. I think when I make it, I'll substitute the taco seasoning with Mrs. Dash extra hot spices...this is a wonderful salt-free seasoning that's good on anything. Can't wait to try this. - 2/2/09

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  • Incredible!
    7 of 9 people found this review helpful
    This was very good. The recipe says to shred chicken and then add it back into the crock but to reduce the fat a little bit more, I strained the beans and veggies and added them to the chicken in a separate bowl. Also, instead of a can each of chilies and tomatoes, I used Rotel. EXCELLENT!! - 1/28/09

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  • Incredible!
    6 of 6 people found this review helpful
    This makes quite a bit - it was really 12 servings for me - I made wraps with wheat tortillas-very filling! - 4/13/09

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  • Incredible!
    6 of 7 people found this review helpful
    I made this tonight for dinner and it was a great hit. I was a bit short on time so I engineered a short cut I baked the chicken in the over at 400f for 20 minutes in a spice rub of 1T chili powder, 1tsp cummin, 1 tsp curry powder, 1/2 tsp black pepper. follow as listed cooking 3-4 hours. - 2/21/09

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  • Very Good
    5 of 5 people found this review helpful
    I made this for a treat day at work. I poured everything in before coming to work, then plugged in the crock pot, cooked on high for 2 hours, then low for 2 hours. I switched out the chili beans for corn. It was a huge hit! People from all over came to see what the great smell was. THANKS! - 9/3/09

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  • Incredible!
    5 of 5 people found this review helpful
    Had this last week and substituted kidney beans for the black beans. Tasted excellent and will definately make again. Froze the remaining to take for lunches. - 2/26/09

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  • Incredible!
    5 of 5 people found this review helpful
    this was delicious and can be frozen to have at a later time. I made home made corn tortilla corn chips, sprinkled it withsome weight watchers mexican cheese and it was wonderful - 2/22/09

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  • Very Good
    5 of 6 people found this review helpful
    Very Good!
    Modified a little.
    I coated the chicken with the taco seasoning and used salsa and green chilis and a little burrito sauce. Placed in crock pot on low for several hours and voila!
    Thanks! - 2/1/09

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  • Incredible!
    5 of 5 people found this review helpful
    Very, very good!! I used a can of pinto beans instead of the other 2 types since that was what I had and also replaced the 1 can of tomatoes and 1 can of chilies with 1 can of Rotel diced tomatoes and chilies. I wrapped it up in a tortilla with some jalapeno slices- very tasty! Thanks for posting! - 1/31/09

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  • Incredible!
    5 of 5 people found this review helpful
    This turned out very well. We served it over brown rice and the kiddos strained the mixture and made burritos out of it. - 1/31/09

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  • Very Good
    5 of 5 people found this review helpful
    I started with frozen chicken breast, cooked that on high for an hour, then added remaining ingredients. Due to the frozen chicken, it was a bit watery. I used the shredded chicken and some of the mix on a salad, and the rest made a wonderful soup the following day. Two meals in one! - 1/29/09

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  • 4 of 5 people found this review helpful
    This was great! I made mine extra spicy. The whole family loved it. Thanks - 2/26/09

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  • Incredible!
    4 of 5 people found this review helpful
    I would like to say thank you to ( 1KayakGirl ) for the
    Taco Seasoning = I have to cook with no salt , I love
    Taco Seasonings . Thanks again - 2/21/09

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  • Incredible!
    4 of 4 people found this review helpful
    OK...this is good stuff. Hubby ate it and loved it! He even took ALL the leftovers for lunch at work the next day!! I will be making this agin next week! - 2/5/09

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