Ingredients for Crock Pot Mexican Chicken
- Boneless Skinless Chicken Breasts
- Black Beans
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- Black Olives
- Corn
- 1 (15 ounce) can mild salsa
- Onion
- Garlic Cloves
- Sea Salt
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How to Make Crock Pot Mexican Chicken
- Place 2 lbs frozen boneless, skinless chicken breasts in your crock-pot.
- Add 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained.
- Stir in 1 (15 ounce) can mild salsa.
- Add 1 cup chicken broth.
- Add 1 tablespoon chili powder.
- Add 1 teaspoon cumin.
- Add 1/2 teaspoon garlic powder.
- Add 1/4 teaspoon onion powder.
- Add 1/2 teaspoon salt.
- Add 1/4 teaspoon black pepper.
- Cook on high for 5-6 hours, or on low for 8-10 hours, until chicken is cooked through.
- Remove chicken from the crock-pot and shred using two forks.
- Return shredded chicken to the crock-pot and stir to combine with the sauce.
- Reduce heat to low and cook for an additional 30 minutes to allow flavors to meld.
- Serve and enjoy! Use this delicious chicken in your favorite Mexican dishes.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
12g
Fat
3g
Carbs
7g