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Crock Pot Mexican Chicken

Slow Cooker Mexican Chicken

  • Cooking Time:

    5 hours
  • Servings:

    6

Ingredients

1 c. chick­en broth
6 bone­less skin­less chick­en breast halves
1/4 c. taco sea­son­ing
28 oz. can diced toma­toes
4 oz. can diced green chilies
14.5 oz. can black beans, rinsed and drained
14.5 oz. can corn, drained

 

  1. Mix all ingre­di­ents togeth­er and pour into the slow cook­er, place frozen chick­en breasts into mix­ture.
  2. Cov­er. Cook on High for 5 hours.
  3. Remove chick­en and shred with two forks.
  4. Return chick­en back to the slow cook­er and turn off.
  5. This will blend the fla­vors of the sauce with the chick­en.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Mexican Chicken

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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sharon
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sharon

I made this last night for my fam­i­ly and it was very yum­my!!! I made rice and rolls but not only did I not add the toma­toes, instead I added green beans..This is a meal that my fam­i­ly said they will request again.. thanks girls..

cathy
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cathy

looks good, try­ing this tonight!

Nancy
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Nancy

Is the nutri­tion­al facts for the dish as a whole or a sin­gle serv­ing? Looks fan­tas­tic!!!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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