Mexican Crock-Pot Chicken

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 :)

make this all the time and my husband and i both love it! i always add cilantro to the crockpot, cumin and some crushed red pepper just to give it a little more spice and it always comes out great.

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!