Easy Slow-Cooked Creamy Mexican Chicken
This Creamy Crockpot Mexican Chicken is one of my families absolute favorite recipes! It’s probably the easiest recipe I make, it tastes amazing, and it makes enough that we usually can enjoy it for a second meal too. The only bad thing is that it isn’t exactly the most beautiful dish you’ve ever seen. But hey, top it with avocado, fresh lime or bright green cilantro and you have a star of the table.
- 4 boneless, skinless chicken breasts (may be frozen)
- 15 oz. can black beans drained
- 7 oz. canned chopped green chilies
- 1 cup frozen corn
- 1 large onion, diced
- 3 bell peppers, chopped
- 15oz. can diced tomatoes
- Salt and pepper to taste
- 2 tbsp.chili powder
- 1⁄2 tbsp.onion powder
- 1⁄2 tbsp.garlic powder
- 1 tsp.paprika
- 1 tsp.cumin
- 1 cup 0% Plain Greek yogurt
- Fresh cilantro
- Lime wedges, optional
- Add chicken breasts to slow-cooker.
- Top with remaining ingredients, EXCEPT for Greek yogurt and fresh cilantro.
- Cook on low for 8 hours, until chicken breasts begin to fall apart easily.
- Remove chicken and shred.
- Add back to crockpot. Add Greek yogurt, cover and continue to cook on low for 30 minutes.
- Stir well, top with fresh cilantro.
- Serve with corn or whole wheat tortillas, or over quinoa or rice.
- Top with avocado a squeeze of lime or cheese with your blue container!