Crockpot Mexican Chicken

Crockpot Mexican Chicken
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.6
  • Total Fat: 1.6 g
  • Cholesterol: 67.3 mg
  • Sodium: 621.8 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 29.3 g

View full nutritional breakdown of Crockpot Mexican Chicken calories by ingredient
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Use pork chops instead of chicken breasts for a change of pace. Use pork chops instead of chicken breasts for a change of pace.
Number of Servings: 4


    1 pound Boneless/Skinless Chicken Breasts
    1 recipe Cream of Mushroom Soup
    1 can Del Monte Petite Cut Diced Tomatoes with Jalapenos
    1 small onion chopped
    1/2 can of nonfat Milk
    Salt, Pepper and hot Sauce to taste


Put the chicken in the bottom of the crock pot. Add all the rest of the ingredients.
Cook on low 4 - 6 hours. Serve with lots of rice or noodles of your choice.

While you are cooking the rice or noodles, remove the chicken breasts to a platter and cover with aluminum foil. Turn heat up to High on crock-pot, leave lid off, and reduce the sauce. You can either do this in the crockpot, or in a sauce pan. If it is too thin, then thicken it with a slurry of your choice flour/cornstarch/water.

Serve it on a platter with rice on the bottom and the chicken and sauce over top. I use some fresh cilantro for garnish on top.

*You can make with any type of chicken you have available, breasts, thighs or legs or combination. (I will say it works much better with de-boned meat, cause otherwise you're fishing bones out of hot sauce.) I have used Pork chops and Golden Cream of Mushroom soup also.

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