Slow-Cooker Tex-Mex Chicken

Slow-Cooker Tex-Mex Chicken

71

"Let your slow cooker do the work! You can serve up this zesty chicken dish with peppers, corn, salsa and shredded cheese with or without hot cooked rice."
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Ingredients

6 h 15 m servings 322 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except shredded cheese; cover with lid.
  2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  3. Stir before serving. Top with shredded cheese.

Footnotes

  • Special Extra:
  • Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped cilantro.
  • Creative Leftovers:
  • Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.

Reviews

71
  1. 108 Ratings

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Most helpful positive review

I didn't want to run a huge slow cooker for a small amount of meat. For me, one pound of of chicken was two chicken breasts. I didn't bother cutting it into strips, I just cut each of the breast...

Most helpful critical review

Tasty, but tasted more like chili to me than a Mexican-inspired dish. I won't be making this again.

I didn't want to run a huge slow cooker for a small amount of meat. For me, one pound of of chicken was two chicken breasts. I didn't bother cutting it into strips, I just cut each of the breast...

Makes a big batch, and you can vary the flavor a little based on what kind of salsa you use. I use half of a bag of frozen "stir fry" mix (onions, red and green peppers) to save time, too. We ...

This was amazing and so full of flavor! I cooked it on high for 4 hours and added the bell peppers during the last hour. Everything came out perfect! It made a large batch, but there weren't an...

Awesome! I used all the ingredients listed but I was w/out my slow cooker (that usually never leaves my counter!) so I baked this in the oven. Here's how it went down: 1. I used 3 boneless, skin...

I made this for the first time tonight and it was a hit! Left out the corn. Substituted an orange pepper instead of green. Served over white rice with sharp cheddar cheese. Fresh cilantro on ...

Oh my, I have to give this 5 stars. This was an awesome dish. I added an onion in and it all turned out deli-sh. I served over white rice. I will defiantly make this again and again.

Incredibly simply to make (especially if you use the stir fried pepper mix as a previous reviewer suggested). Very tasty to eat. Definitely a keeper.

This was a very pleasant surprise. I don't typically care for chicken done in the crock pot-but this recipe is a keeper! I have made it twice now. The first time I followed the recipe exactly...

made this and it was delicious and so easy to make! Really good! Topped it off with a dab of sour cream.