Mexican Slow Cooker Chicken

Mexican Slow Cooker Chicken

4.5 of 5 (343)
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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 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.

Rate This Recipe

Member Ratings For This Recipe


  •  my profile photo


    179 of 183 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   yes  No

  •  my profile photo


    40 of 42 people found this review helpful
    report inappropriate post
    Packaged Taco seasonings often have msg. Use ground cumin, coriander, and chili powder and sea salt or salt substitute. - 2/1/09

    Was this review helpful?   yes  No

  •  no profile photo

    Incredible!
    37 of 37 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   yes  No

  •  my profile photo

    Incredible!
    22 of 23 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   yes  No

  •  no profile photo

    Very Good
    22 of 22 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   yes  No