Mexican Crockpot Chicken (Edit recipe)

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)

10 minutes

5 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	404
Fat:	27 g
Carbohydrates:	6 g
Protein:	36 g
Cholesterol:	116 g
Sodium:	578 mg
Fiber:	0 g
Sugars:	3 g
Calculated per serving.

by joyfuleatsnbeats

View original recipe

Serves: 6

Ingredients

1 - 1.25 lb Chicken Breast, Can be frozen
1 cup Plain Greek Yogurt
0.75 cup Salsa
1 whole Red Bell Pepper, chopped
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Ground Cumin
0.25 tsp Sea Salt
1.5 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.