Mexican Crockpot chicken

Mexican Crockpot chicken
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 7.5 g
  • Cholesterol: 54.4 mg
  • Sodium: 784.7 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 25.1 g

View full nutritional breakdown of Mexican Crockpot chicken calories by ingredient


Quick and easy. Play around with it and make it your own. Quick and easy. Play around with it and make it your own.
Number of Servings: 10


    * 24 0z. (3) boneless skinless chicken breasts cooked
    * 1 onion, medium chopped
    * 1 8-oz can tomato sauce
    * 2 16-oz cans diced tomatoes w/chilies
    * 1 packet taco seasoning
    * 1 tbsp cumin
    * 1 tbsp chili powder
    * chili peppers, chopped (optional)
    * 2 4 inch chorizo cut into chunks
    * 1 16-oz can black beans,drained
    * 1 16-oz can kidney beans,drained
    * 1 large can white hominy,drained (you can also use frozen or canned corn, I prefer hominy because it is more MEXICAN)
    * 1 can chopped black olives (optional)
    * chopped fresh cilantro


Serving Size: 1 cup

Shred chicken. Put oinions, tomato sauce, diced tomatoes, taco seasoning, cumin, chili powder,and chopped peppers into crock pot and mix well. Add shredded chicken and chorizo and mix well again. Add drained beans and hominy and mix well again. Cook on high for 4-6 hours or low 6-8 hours. Top with cilantro and olives. Serve over rice or as filling for flour or corn taco shells.