Slow cooker Mexican Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
4 whole(s) chicken breasts cubed |
Directions:
1. chicken breasts, cubed
2. tsp chili powder
3. tsp garlic powder
4. /2 tsp cayenne pepper
5. tsp onion powder
6. tsp cumin
7. oz jar salsa (i used a medium-spicy one)
8. oz jar diced tomatoes with green chiles
9. oz can chopped green chiles, drained
10. oz can black bans, rinsed + drained
11. oz bag frozen corn (about 1 1/2 cups)
12. jalapeño pepper, stem removed, pierced several times with a fork
13. /4 cup chopped fresh cilantro
14. salt + pepper to taste
15. in a large bowl, toss cubed chicken with garlic powder, onion powder, cumin, cayenne pepper, chili powder, 1/2 teaspoon black pepper + 1/2 teaspoon salt until well-coated. allow to sit for 10 minutes or so, while you prepare the rest of the ingredients.
16. combine salsa, beans, corn, tomatoes with green chiles, chopped green chiles, cilantro, + jalapeno in the crock pot – stir to combine well. add the seasoned chicken breast cubes to the crockpot, stir to combine.
17. cook on low for 5-6 hours, then serve with rice and/or tortillas. discard jalapeño before putting leftovers in the refrigerator, as jalapeños can continue to release heat/spiciness into the leftovers over the next few days.
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