Fiesta Chicken Crock Pot 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:

• 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:

• Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
• Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
• Remove and discard bay leaves. Enjoy!

Steps:

• Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
• Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
• Pour tomato juice over the chicken.
• Sprinkle chicken with cumin, chili powder, and more black pepper.
• Pour canned tomatoes & green chilis over chicken.
• Cover and cook on low for 4-5 hours.
• Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
• Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
• Serve with cheese and sour cream, if desired.

Steps:

• Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.).
• If doing, season salt and pepper each side of the chicken.
• Lay raw chicken in bottom of crock.
• In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.
• Cook on low 4 to 5 hours until chicken is tender and no longer pink.
• Pull out chicken and shred using 2 forks. (Careful meat is very hot).
• Return chicken to crock pot and stir to combine.
• Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.
• Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
• Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.
• Top with your favorite toppings.

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.