Get maximum Tex-Mex flavor when you cook chicken breast halves, onion and salsa in the slow cooker. Top the chicken with shredded cheese, and serve with beans, lettuce, tortillas, and additional salsa for an easy meal that involves less than 10 minutes of prep.
3/4 cup chicken broth
1/2 cup green or red salsa, plus more for serving
1/3 cup flour
1 large onion, chopped
2 1/2 pounds boneless skinless chicken breast halves
2/3 cup reduced-fat sour cream
4 ounces sharp Cheddar or Monterey Jack cheese, shredded
1 can (15 oz.) red beans, heated
2 cups shredded iceberg lettuce
Soft, fresh corn tortillas, warmed for serving
How to Make It
Combine broth, salsa and flour in a slow cooker, whisking to blend. Stir in onion, then arrange chicken in the pot, smooth side up. Cover and cook on low for 6 hours.
Remove chicken-breast halves to a plate. Ladle sauce from pot into a blender and puree. Stir in sour cream. Return sauce and chicken to the pot. Keep warm until ready to serve.
Arrange chicken on plates and top with shredded cheese. Serve with beans, lettuce, additional salsa and tortillas.
This was great dish I took the advise of the other reviews and added some extra spices and hot peppers, I added salt, pepper, Garlic, Cumin and Jalapeno diced, I put my 2 chicken breast in frozen right out of the freezer, cooked it on high for 2 hours and then separated the chicken breast cooked it on low for 4 more hours, I took the chicken out and shredded it, and served the sauce separate I made it like a burrito I layered it like refried beans, white rice, chicken some cheese and topped it with sauce so the cheese would melt, and folded it over ate it with a knife and fork with sour cream and shredded lettuce on the side so yummy I will be making this again.
I used a cilantro green base and added several dashes of Louisiana hot sauce. The house smells delicious and it tastes wonderful. I shredded the chicken and served with Mexican rice, beans, and green salad. Will make again!
I like it really spicy so I added Habaneros to this recipe! it was sooo good. the Habs give it just the right level of spiciness for me. This was so easy to make, just like this Fiesta Chicken Recipe: http://www.squidoo.com/easy-mexican-crockpot-chicken-recipe
This turned out so yummy. I did make a few changes 16oz jar of mild salsa layer on bottom of pan topped with about six sliced carrots then layered with a roughly cut up and skinned chicken then topped with the rest of the salsa. Cooked on high for about 4 hours. WOW really good. Added some pre-cooked brown rice the next night and served with about a half can of northern white beans for a "gumbo" effect after removing bones from cooked chicken and chopping a slight bit. Tonight I will make a Mexican Strata adding re-fried beans and canned green chillies, and sour cream layered with corn and flour tortillas. Guess I didn't really follow the recipe real closely but it was sure yummy cooked this way and for the last incantation I will add a 16 oz bag of mixed veggies, the rest of the can of Northern white beans that I froze, with some veggie broth for a wonderful soup. There are only two of us so this recipe does go a very long way.
We made tacos with the chicken. I cooked it for about 5hrs on low, with chicken thighs. Pulled the chicken out and disposed of the liquid it cooked in, tossed it into the food processor, then mixed in green salsa and some sour cream! Came out awesome! We also threw black beans in the tacos :)
fantastic! and so easy to make... I spent more hands on time and attention making the rice than making the chicken. Added salt, garlic, pepper, jalapenos and cumin to the sauce before it sat for 5 hours and everything was fantastic. This is definitely a new favorite!
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