Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken

71

"Let your slow cooker do the work! You can serve up this zesty chicken dish with peppers, corn, salsa and shredded cheese with or without hot cooked rice."

Ingredients

6 h 15 m {{adjustedServings}} servings 322 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except shredded cheese; cover with lid.
  2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  3. Stir before serving. Top with shredded cheese.

Footnotes

  • Special Extra:
  • Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped cilantro.
  • Creative Leftovers:
  • Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.
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Reviews

71
  1. 108 Ratings

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I didn't want to run a huge slow cooker for a small amount of meat. For me, one pound of of chicken was two chicken breasts. I didn't bother cutting it into strips, I just cut each of the breast...

Makes a big batch, and you can vary the flavor a little based on what kind of salsa you use. I use half of a bag of frozen "stir fry" mix (onions, red and green peppers) to save time, too. We ...

This was amazing and so full of flavor! I cooked it on high for 4 hours and added the bell peppers during the last hour. Everything came out perfect! It made a large batch, but there weren't an...