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Slow Cooker Mexican Chicken

Posted in Gluten Free, and Homemaking

Gluten Free Crockpot Mexican Chicken

I love meals that require just a little prep time and don’t require a lot of work on my part – especially when we’re busy or I’m not feeling well. Yesterday, I did another one of my “dump” crockpot recipes, and it was a huge hit around here. You can just eat it in a bowl (as pictured above), or you can heat up some corn tortillas on a cast iron skillet and use this as a yummy filling – taco style.

Slow Cooker Mexican Chicken Recipe

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 1 medium onion, rough chopped into small pieces
  • 1 15 oz. can kidney beans
  • 1 14.5 oz. can diced tomatoes
  • 2 Tbsp taco seasoning
  • 1/2 tsp garlic powder

Directions:

  1. Dump all ingredients into the slow cooker and cook on low for about 4 hours. Times will vary depending on your crockpot as some run hotter than others. It’s okay to leave it in longer as it just allows the flavors to come together more.
  2. About 30 minutes prior to serving, shred all the chicken breasts. (You can do this in the crockpot or take them out if it’s easier.) As the juices soak up into the shredded chicken, the mixture will thicken.
  3. When it’s time to serve, you can ladle it up into some bowls with the broth and top with some shredded cheese and a sprinkle of cilantro and chives.

Other options and notes:

  • Instead of serving in a bowl, you can serve this up taco style. You will need to drain some of the broth or you’ll have some really messy tacos on your hands. I like to warm up my corn tortillas on a cast iron skillet – flipping once. I then add a little bit of cheese which melts quickly. Once the cheese is melted, I top with the Mexican chicken and sprinkle with a little more cheese. I then remove the tacos from the skillet and top with a little sour cream, cilantro, and chives.
  • If you want a more filling meal, you can add a cup (or so) of brown rice to the crockpot during the initial dump. You will need to periodically check to make sure there is enough liquid in the crockpot as the rice soaks up the majority of the liquid during cooking.
  • You can also make the rice separately and just serve the Mexican chicken over rice.
  • I used all organic ingredients for this meal.
  • For the 3 of us, we always end up with left-overs. For a large family, you will obviously need to increase the recipe or have a filler such as rice.

This recipe was featured in The Christian Home Magazine issue 67.

18 Comments

  1. Lis
    Lis

    This looks delish! Wondering if you have any bright ideas for a non-bean version? (DH doesn’t do well with beans, although I love them….). That’s always my quandry with “Mexican-style” dishes~ finding an adequate sub for the nutritive values in beans….
    Lis recently posted..Expectation~ Five Minute Friday ~My Profile

    June 13, 2012
    |Reply
    • You could probably add carrots and/or squash. If you use squash, you’d want to wait a bit to put it in so it doesn’t get too soft. Sweet potatoes would work, but they will change the flavor profile.

      June 13, 2012
      |Reply
  2. Lis
    Lis

    🙂 We just made chili tonight, and I always add carrots and pumpkin, as well as a couple of cans of hominy for the “Texture” of it… Might just try it one of these times with those substitutions, since you confirmed what I was already doing. 🙂
    Lis recently posted..Rainbow Sentences iPad app Review (TOS)My Profile

    June 13, 2012
    |Reply
    • Oh, I forgot to say that corn is another great veggie to add. For extra flavor, roast the corn and add at the end. 🙂

      June 14, 2012
      |Reply
    • So pleased to hear that everyone enjoyed it. 🙂

      June 14, 2012
      |Reply
  3. deb c
    deb c

    This looks so good!! Thanks for sharing.

    June 14, 2012
    |Reply
  4. mmmm! I’ve been on the hunt for some new Crockpot meals. We have a new schedule starting and I’m thinking I’ll need to utilize the crockpot twice a week. Thanks for posting!
    Shanna recently posted..Boys and BooksMy Profile

    June 14, 2012
    |Reply
    • Crockpot cooking definitely makes life a little bit easier. Plus, it’s a cooler way to cook in the summer months.

      June 14, 2012
      |Reply
  5. I think that I am going to have to try this recipe. Sounds great. We like burritos here, so we always have Taco seasoning etc.. on hand. Thanks. :o)

    June 15, 2012
    |Reply
  6. […] shares a recipe for Slow Cooker Mexican Chicken. “I love meals that require just a little prep time and don’t require a lot of work on my […]

    July 31, 2012
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