Mexican Chicken Breast Crock Pot Recipes
Description
Mexican chicken breast crock pot recipes are an excellent way to make a delicious and healthy meal. This dish combines the flavors of Mexican spices and herbs with the convenience of a slow cooker. The slow cooker cooks the chicken breast over several hours and keeps it moist and tender. You can also add other ingredients such as vegetables, beans, and rice to make a complete meal. This dish is perfect for busy weeknights or when you want to make something special.
The Mexican spices used in this dish give it a unique flavor. The combination of cumin, chili powder, garlic, oregano, and paprika create a delicious and savory flavor. The slow cooker allows the flavors to meld together and infuse the chicken breast with flavor. The chicken breast is cooked until it is tender and juicy. The vegetables and rice absorb the flavor of the Mexican spices, creating a hearty and flavorful dish.
Prep Time
Prep time for this dish is minimal. The most time-consuming part of the recipe is chopping the vegetables. Once the vegetables are chopped, the remaining ingredients can be added to the slow cooker. The dish can be prepared in just a few minutes.
Cook Time
Cook time for this dish is approximately four to six hours. The slow cooker cooks the chicken breast over a long period of time, allowing the flavors to meld together and create a flavorful dish. The vegetables and rice absorb the flavors of the Mexican spices, creating a delicious and satisfying meal.
Ingredients
Ingredients for this dish include chicken breasts, cumin, chili powder, garlic, oregano, paprika, bell peppers, onion, jalapeno, canned black beans, canned diced tomatoes, canned corn, cooked brown rice, and vegetable broth. Additional ingredients can be added to the dish, such as extra vegetables, beans, and rice.
Instructions
To make this dish, first, chop the bell peppers and onion. Place the chopped vegetables in the slow cooker. Add the chicken breasts to the slow cooker. Sprinkle the cumin, chili powder, garlic, oregano, and paprika over the chicken. Add the jalapeno, canned black beans, canned diced tomatoes, canned corn, cooked brown rice, and vegetable broth. Place the lid on the slow cooker and cook on low for four to six hours, or until the chicken is cooked through. Serve with additional vegetables, beans, and rice, if desired.
Equipment
Equipment needed to make this dish includes a cutting board, knife, slow cooker, and measuring spoons and cups.
Notes
This dish can be made with boneless, skinless chicken breasts or chicken thighs. If you use chicken thighs, adjust the cook time accordingly. Additionally, if you want to add additional vegetables, beans, or rice to the dish, add them during the last hour of cooking.
Nutrition: Per Serving
Calories: 273, Fat: 6.7g, Saturated Fat: 2.1g, Carbohydrates: 23.1g, Protein: 28.4g, Sodium: 1037mg, Fiber: 5.5g
Recipe Tips
For a spicier version of this dish, add additional chili powder and jalapeno. For a milder version, use mild chili powder and omit the jalapeno. If you don't have cooked brown rice on hand, you can use uncooked brown rice. Just add it to the slow cooker during the last hour of cooking. Additionally, if you don't have canned black beans, you can use cooked black beans. Just add them during the last hour of cooking.
Post a Comment for "Mexican Chicken Breast Crock Pot Recipes"