Mexican Crockpot Chicken
This Mexican crockpot chicken will come in handy for those nights when you don't want to cook. My favorite part about this is that you can use frozen chicken and don’t need to worry about defrosting. This couldn’t be easier and there are always leftovers to use in various ways throughout the week! (See notes)
PREP TIME
10 minutes
COOK TIME
5 hours
INGREDIENTS
9
Serves: 6
Ingredients
- 1 - 1.25 lb1 - 1.25 lb1 - 1.25 lb Chicken Breast, Can be frozen
- 1 cup1 cup1 cup Plain Greek Yogurt
- 0.75 cup0.75 cup0.75 cup Salsa
- 1 whole1 whole1 whole Red Bell Pepper, chopped
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 1.5 cup1.5 cup1.5 cup Sharp Cheddar Cheese, shredded
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add everything up to the cheese to your slow cooker and set on low for 7 hours (or high for 4-5). Shred the chicken with two forks (should be very tender and easy to do so) then add cheese and slow cook for another 20 min. Drain excess liquid and adjust seasonings if necessary.
Notes
This can be used on salads, chips, burritos, tacos…the possibilities are endless!
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My Notes:
About This Recipe
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Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 172 |
| Fat: | 8 g |
| Carbohydrates: | 4 g |
| Protein: | 21 g |
| Cholesterol: | 52 g |
| Sodium: | 197 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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