9 To 5 Mexican Crock Pot Chicken Recipes

Steps:

• Place skinless chicken thighs in crock pot.
• In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
• Pour this mixture over the chicken in the crock pot.
• Cook on Low for approximately 8 hours.
• Turn control to High and stir in cheese.
• If sauce is too thick, stir in a little hot water.
• Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
• For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
• Also, makes great burritos served in warm tortillas!

Steps:

• Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
• Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
• Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
• Return chicken and sauce to crock-pot; keep warm until ready to serve.
• Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
• Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.