Best 2 Crock Pot Salsamexican Chicken Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our versatile Crock-Pot Salsa Mexican Chicken recipe. This culinary delight is a symphony of zesty flavors, featuring tender chicken smothered in a delectable homemade salsa, bursting with the vibrancy of fresh tomatoes, tangy tomatillos, and a harmonious blend of spices. Accompanying this main course are three equally enticing recipes: a zesty guacamole, a refreshing pico de gallo, and a creamy sour cream sauce. These accompaniments add layers of texture and flavor, elevating the chicken to a fiesta of taste. Get ready to embark on a culinary journey to Mexico with this delectable Crock-Pot Salsa Mexican Chicken and its trio of flavorful condiments.

Here are our top 2 tried and tested recipes!

CROCKPOT MEXICAN CHICKEN

Crockpot Mexican Chicken image

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 4h30m

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 can fire-roasted diced tomatoes in their juices (14 ounces)
2 - 3 chipotle peppers in adobo
Canned reduced-sodium black beans (rinsed and drained)
Canned Mexican corn (drained)
Prepared brown rice or quinoa
Your favorite Mexican toppings: fresh cilantro

Steps:

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g

CROCK POT MEXICAN CHICKEN

Crock Pot Mexican Chicken image

The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.

Provided by The Kissing Cook

Categories One Dish Meal

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chicken broth
6 boneless skinless chicken breast halves
1/4 cup taco seasoning
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained

Steps:

Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
Enjoy!

Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9

Tips:

For a more flavorful dish, use a combination of chicken breasts and thighs.
Brown the chicken in a skillet before adding it to the slow cooker. This will help to create a crispy, flavorful crust.
Add plenty of vegetables to your salsa chicken. This will help to round out the flavor and make the dish more nutritious.
Use a variety of spices to flavor your salsa chicken. Some good options include chili powder, cumin, oregano, and garlic powder.
Serve your salsa chicken with your favorite toppings. Some popular options include shredded cheese, sour cream, and guacamole.

Conclusion:

Crock-Pot Salsa Mexican Chicken is a delicious and easy weeknight meal. It's perfect for busy families or anyone who wants a tasty meal without a lot of fuss. With just a few simple ingredients, you can create a flavorful and healthy dish that the whole family will love. So next time you're looking for a quick and easy meal, give Crock-Pot Salsa Mexican Chicken a try.