Slow Cooker Mexican Chicken - Chef Fun Kitchen

Slow Cooker Mexican Chicken

One of the simplest, healthiest, and maximum flexible dinners that you’ll make all yr, this sluggish Cooker Mexican fowl goes to come to be a staple on your regular meal prep recurring! It’s excessive in protein, it’s low in calories, and it only requires 5 ingredients!

Slow Cooker Mexican Chicken

That is an awesome sell off-and-pass sluggish cooker Mexican hen dish, considering the fact that you can toss all the substances for your Crock Pot within the morning and move on approximately your day. There’s no prep work vital, and it takes gain of just a handful of simple pantry staples.

I have given that tested this recipe in my instantaneous Pot as well I’m sharing those commands under too. you may use whichever equipment you prefer, primarily based on the amount of time that you have. if you need a dinner in less than half-hour, the stress cooker will save the day!

Slow Cooker Mexican Chicken


  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1 cup diced onion (I use frozen diced onion as a shortcut)
  • 2 lbs. boneless, skinless chicken breasts and/or thighs (fresh or frozen)
  • 1 (1 oz) packet taco seasoning

For The Sluggish Cooker:

  1. Place ½ of the tomatoes, half of the chilies, and half of the onion inside the backside of a gradual cooker. region fowl on pinnacle.
  2. Sprinkle taco seasoning over chicken. upload closing tomatoes, chilies, and onion on top of bird.
  3. Cook dinner on LOW for six-eight hours or on excessive for three-four hours. Use two forks to shred the bird inside the pot (it'll almost fall apart), stir, and cook dinner on high for approximately 20 greater mins.

For The Instant Pot:

  1. Region ½ of the tomatoes, half of of the chilies, and 1/2 of the onion in the bottom of an instant Pot or stress cooker. vicinity bird on pinnacle.
  2. Sprinkle taco seasoning over fowl. upload last tomatoes, chilies, and onion on top of hen.
  3. Comfortable the lid at the pot. near the pressure-release valve.
  4. Pick “hen” or “manual” putting. Set the time to eight mins for sparkling fowl breasts, or thirteen minutes for frozen bird breasts. (these times are for traditional 6-8 ounce chook breasts. If yours are larger, add a couple of minutes.)
  5. Whilst carried out, permit the stress evidently launch for at least five minutes. After that, you could turn the valve to "vent" for short release if you're in a rush, or retain natural release.
  6. Dispose of chook to a slicing board. Chop with a knife or shred with two forks.
  7. Return fowl to pot, stir, and serve.

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