Crock Pot Creamy Mexican Chicken Aka Fiesta Chicken Recipes

Steps:

• Cook on high in the slow cooker for 4 hours or 6 on low. Shred the chicken with a hand mixer. Trust me, it's so much easier to do it with the hand mixer!

Steps:

• Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
• Cook on high for 4-6 hours or low for 8 hours.
• Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
• Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Steps:

• Add all three ingredients into your slow cooker. Cook in your slow cooker for about 4 hours on high or 6-8 hours on low. Stir periodically. Serve over rice.

Steps:

• Pour tomato soup in bottom of crockpot.
• Place chicken pieces on top of soup.
• Sprinkle chicken pieces with taco seasoning.
• Pour salsa on top of chicken.
• Cover and cook for 8-10 hours.
• 30 minutes before serving, shred chicken and mix well.
• Serve with tossed salad, on floured tortilla if desired and top with sour cream and/or shredded cheese.

Steps:

• Heat oil in skillet.
• Cook chicken pieces until browned (not necessary, but adds to the flavor).
• Remove, drain, and place in crock pot.
• Place onion, green pepper, garlic, and jalapeno pepper in skillet, and sauté until slightly cooked.
• Add tomatoes, cumin, and oregano to the skillet; stir, and add to crock pot.
• Cover, and cook on Low 7 to 9 hours or on High 3 to 4 hours.

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Top with onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top.
• Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the "low and slow" method).
• Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier).
• Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!

Steps:

• Sweat onions until soft.
• Add jalopenos, continue to cook for a minute or two.
• Add corn, both beans, tomatoes, salsa, seasonings.
• Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
• Add chicken, simmer until chicken is cooked through.
• serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.