Ingredients for 9 To 5 Mexican Crock Pot Chicken
- 2 lbs skinless, boneless chicken thighs
- 1 (6 ounce) can tomato paste
- 1 (1 ounce) packet enchilada sauce mix
- 1 cup water, plus 2-4 tablespoons hot water (if needed)
- 1 cup shredded Mexican cheese blend
- sliced black olives, for garnish (optional)
- a dollop of sour cream, for garnish (optional)
- chopped green onions, for garnish (optional)
- shredded lettuce, for serving (optional)
- salsa, for serving (optional)
- rice, for serving (optional)
- warm tortillas, for serving (optional)
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How to Make 9 To 5 Mexican Crock Pot Chicken
- Place 2 lbs of skinless, boneless chicken thighs in your crock-pot.
- In a medium bowl, whisk together 1 (6 ounce) can tomato paste, 1 packet (1 ounce) enchilada sauce mix, and 1 cup of water until smooth.
- Pour the tomato mixture evenly over the chicken in the crock-pot.
- Cook on low for approximately 8 hours, or until the chicken is cooked through and easily shreds with a fork.
- Turn the crock-pot to high. Stir in 1 cup of shredded Mexican cheese blend.
- If the sauce is too thick, stir in 2-4 tablespoons of hot water until desired consistency is reached.
- Shred the chicken with two forks directly in the crock-pot.
- Serve the chicken in a shallow casserole dish. Garnish with sliced black olives, chopped green onions, and a dollop of sour cream, if desired.
- For a complete meal, serve the chicken over a bed of shredded lettuce with salsa and rice on the side. Alternatively, enjoy it in warm tortillas for delicious burritos!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
16g
Fat
43g
Carbs
2g
