Crockpot Mexican Chicken

2025, Jan 07    

Ingredients

• 10 ounce can diced tomatoes with mild green chilies (like Rotel)
• 15 ounce can pinto beans or black beans drained and rinsed
• 14 ounce can corn drained
• 1/2 cup diced white or yellow onion
• 1/4 cup chopped fresh cilantro
• 1 cup reduced-sodium chicken broth
• 2 cloves garlic peeled and minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ancho chile powder to taste
• 2 pounds boneless skinless chicken breasts
• Salt and pepper to taste

Instructions

1. Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, chile powder, salt, and pepper in a crock pot.
2. Place chicken breasts on top of bean mixture.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
4. About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.

Original

https://www.ihearteating.com/crockpot-mexican-chicken/#wprm-recipe-container-23211