Crock Pot Mexican Chicken

"Easy to throw in before a busy day and it tastes great!"
 
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photo by Sassy J photo by Sassy J
photo by Sassy J
photo by slickchick photo by slickchick
photo by Heydarl photo by Heydarl
Ready In:
6hrs 15mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
  • Cook on LOW 6 hours.
  • Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
  • Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

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Reviews

  1. yummy, quick and simple. After reading the previous reviews I too omitted one can of soup. Family preference dictates no green chilies so I left those out too. The concept is easy and adaptable. One could easily vary the salsa, types of beans and even the meat with good results. I cannot wait to try this with pork or beef. This is a keeper!
     
  2. Really yummy. I browned the chicken before putting it in the crockpot, and used fresh onions, pepper and tomato instead of salsa. I will definitely make this again!
     
  3. This was our dinner tonight. I used kidney beans & pickled jalapenos, as well as adding extra chili powder, cumin & cayenne for our taste. There was a little too much liquid for our taste, so next time I'll cut this back. I served with guacamole, sour cream, extra cheese & tortillas. Thanks Lvs2Cook for sharing this recipe. Made for ZWT3 for the Floozies
     
  4. Loved this recipe! My DH and I made burritos and my DD and her friend had it in a bowl. Lots of flavor, only cooked mine for 4 hours because my crockpot cooks so fast. Thanks Lvs2Cook for sharing such an easy and delicious recipe.
     
  5. Everyone loved this as a dip. The liquid was a little too thin for a soft taco. I added a little cilantro. When testing the flavor I thought it might need salt but after putting in the cheese it was just right. I put in two cup shredded Monterrey Jack.
     
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Tweaks

  1. This is a fantastic recipe, it is quick and easy and delicious. It was so great to come home to dinner already made, and it only took me about 5 minutes to throw it all together. Because some of the other reviews said this was too watery, I decided to leave out the cream of mushroom soup. Still, I had to add some flour in to thicken it up. The only other change I made was to use taco sauce instead of salsa, since I don't really care for the chunks of vegetables in salsa. Thanks again for a great recipe, we'll be using this quite often.
     
  2. Delicious, easy recipe. I made it exactly as stated, I just threw in a few extra chicken breasts. I would make a few changes next time though, which I believe might make it a 5-star recipe... I would use hot salsa instead of mild, and I would probably omit one of the cans of soup. It seemed like an awful lot of sauce for 6 chicken breasts. I thickened it up a bit with some flour 10 minutes before serving. We ate it on tortillas with lettuce, tomatoes, and cheese. It was delicious already, and with a few minor changes, will be a 5-start meal! I WILL be making this again!
     

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