Crock Pot Mexicali Chicken Recipes

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!

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

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.

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:

• In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
• Cook on LOW 6 hours.
• Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
• Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

Steps:

• Put sliced peppers and onions in slow cooker and top with chicken.
• Sprinkle chili powder and oregano over chicken and add salsa.
• Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
• Remove chicken from slow cooker and place in a serving bowl to keep warm.
• Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
• Pour mixture over top of noodles or rice.

Steps:

• Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
• Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
• Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
• Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

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:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

Steps:

• Cover the bottom of the pot with salsa.
• next mix canned soup with the rest of the salsa.
• place the chicken in the pot, add salsa -soup mixture.
• cover and cook on low for 6-8 hours
• fork shred or mash chicken pieces.
• add shredded , sour and cream cheeses.
• cook for an additional 1-2 hours.
• serve in tortillias or your choice rice, chips etc.

Steps:

• Throw all the ingredients into the crock pot expect for the sour cream.
• Cook on low for 3-4 hours.
• Before serving add the sour cream and let heat through. Serve over white rice.

Steps:

• Spray the Crock Pot with non-stick cooking spray.
• Put in the chicken breasts.
• Sprinkle with cumin (if desired).
• Drain the corn and black beans. Add to Crock Pot.
• Add the salsa to the Crock Pot.
• Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
• Top with cheese and cook for about 20 minutes longer until the cheese is melted.

Steps:

• Cook on low for 6-8 hours.
• Take chicken out and shred, add 1 cup sour cream and 1 cup grated cheese to the sauce, put chicken back in crock pot and mix together. Serve with warm tortillas or eat as a soup with tortilla chips. (Add points accordingly).
• Makes 6 one and a half cup servings approximately.