Best 4 South Of The Border Crock Pot Chicken Recipes

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Embark on a culinary adventure south of the border with our delightful Crock-Pot chicken recipes. Savor the flavors of Mexico, New Mexico, and the Caribbean, all made easy with the convenience of your slow cooker. From the zesty and tangy "South-of-the-Border Crock-Pot Salsa Chicken" to the bold and smoky "New Mexican Green Chile Chicken," these recipes promise an explosion of taste in every bite. And for those who love a taste of the islands, the "Caribbean Jerk Chicken" delivers a delightful blend of sweet and spicy flavors. Get ready to tantalize your taste buds and impress your family and friends with these easy yet delectable slow cooker chicken dishes.

Here are our top 4 tried and tested recipes!

SOUTH OF THE BORDER CHICKEN CHILI



South of the Border Chicken Chili image

For a change from the typical chili, try chicken chili with two types of beans, corn and tomatoes. It's a quick and easy one-pot dinner Photo credit: Ali Ebright from Gimme Some Oven.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 9

1 tbsp oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped bell pepper
1 package McCormick® White Chicken Chili Seasoning Mix
1 cup water
1 can (15 oz) white beans undrained
1 can (15 oz) black beans drained and rinsed
1 can (14 1/2 oz) diced tomatoes drained
1 can (8 3/4 oz) whole kernel corn drained

Steps:

  • Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
  • Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.

Nutrition Facts : Calories 289 Calories

SLOW-COOKED CHICKEN



Slow-cooked Chicken image

Provided by Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch

Steps:

  • Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
  • Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

SOUTH OF THE BORDER CROCK POT CHICKEN



South of the Border Crock Pot Chicken image

Make and share this South of the Border Crock Pot Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

3 garlic cloves, minced
2 tablespoons olive oil
1 (3 1/2 lb) roasting chickens, cut up
1 limes, juice of or 2 tablespoons lime juice
3 bay leaves
1/2 cup reposado tequila (or flat 7-Up)
1 cup orange juice
2 tablespoons fresh coarse ground black pepper
salt, to taste

Steps:

  • Heat garlic in olive oil.
  • Place chicken in the bottom of your slow cooker.
  • Pour garlic oil into slow cooker.
  • Add remaining ingredients.
  • Cover and cook on low for 8 hours.

SOUTH OF THE BORDER CHICKEN



South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

  • Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
  • Spread the rice in a greased 9x9 pan.
  • Top with peppers and chicken.
  • Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
  • Bake 350 degrees for 25-30 minute.

Tips:

- Use boneless, skinless chicken breasts or thighs for a leaner dish. - For a more flavorful dish, use a combination of chicken broth and salsa in the crock pot. - Add some chopped vegetables, such as onions, peppers, and corn, to the crock pot for a more hearty meal. - Serve the chicken with your favorite toppings, such as shredded cheese, sour cream, and guacamole. - If you don't have a crock pot, you can also make this recipe in a slow cooker or Dutch oven.

Conclusion:

This South of the Border Crock Pot Chicken is an easy and delicious meal that is perfect for a busy weeknight. The chicken is cooked to perfection in a flavorful sauce, and it is sure to be a hit with your family and friends. Serve it with your favorite sides, such as rice, beans, or tortillas, and enjoy!

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