Who doesn’t love Mexican cuisine, especially when this slow cooker Mexican chicken recipe is so easy to make? We cherish slight aromas that fresh herbs and spices provide to each meal experience.
If you own a slow cooker, like a CrockPot, you will be able to enjoy a family-focused recipe that feeds the bellies and warms up the souls. Some like to put all the ingredients once and leave the meal cooking without keeping an eye on it. A slow cooker definitely allows you to do it.
Slow Cooker Chicken Recipe Can Be Versatile!
If you love this Mexican Chicken recipe, you will make it your cooking staple to put over quinoa, riced cauliflower, steamed or sauteed vegetables, fresh salads, and even use as a filling for baked potatoes!
Check out yet another simple recipe of Roasted Bell Peppers stuffed with Riced Cauliflower.
When all of your vegetables are inside the slow cooker pot, mix them carefully. This way, you will ensure that all the flavors will infuse the chicken meat that you will place on top of the veggies.
Mix all spices from the recipe in a bowl. Don’t be afraid to add garlic powder instead of freshly grated garlic. It will be as good.
Use aromatic spices as a rub to generously cover chicken breasts.
What a Mexican Chicken without shredded cheese? Use your Cheddar or Monterey cheese to sprinkle over the slow cooker chicken. I also like to add some freshly cut green onions or cilantro. The herbs bring out the best in every recipe!
Easy and affordable Mexican Chicken recipe that will surprise you with its versatility.
- 3-4 chicken breasts
- 1 medium onion, sliced
- 15 oz can diced tomatoes, do not drain
- 15 oz can black or kidney beans, drain and run cold water on them
- 15 oz can corn, drained
- 1Tbsp garlic freshly minced or 1 tsp of powered garlic
- 1 Tbsp chili powder
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheese, Cheddar or Monterey Jack
- Green scallions, cut
- In a slow cooker, combine tomatoes, beans, corn and onions.
- In a bowl, combine all the spices.
- Nestle chicken breasts into the veggie and bean mix.
- Rub spices blend on top of the chicken breasts.
- Cook on High for 3-4 hours. If you choose to cook on Low, it would be 6-8 hours. When cooking on Low, make sure the chicken breast is not dry by checking it after about 4 hours of cooking.
- After the cooking time is up, add cheese and freshly cut green onions and other herbs. Allow to stand for about 5-10 minutes for the cheese to melt.
- Serve on your favorite quinoa or rice, add to fresh salads or eat with chips.
If you do not have all the needed spices, feel free to use a store-bought Taco Seasoning.
If you love the Mexican cuisine, check out Southwestern Breakfast Burritos recipe.