Mexican Slow Cooker Chicken

Mexican Slow Cooker Chicken

4.5 of 5 (342)
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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 Slow Cooker Chicken calories by ingredient
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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


    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


Layer chicken in bottom of slow cooker. 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

  • 179 of 183 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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  • 40 of 42 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!
    37 of 37 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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  • Incredible!
    22 of 23 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
    22 of 22 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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