It doesn’t get much easier than this slow-cooked Tex‑Mex chicken. Serve it over rice or use it as a taco or burrito filling.
I have a climber — an adventurous little climber. My older two weren’t nearly as daring as toddlers, but Camden keeps me on my toes. He’s learned how to pull out dining chairs and climb up onto them, and sometimes he tries to climb onto the table itself. I’ve caught him on the table more than once; the first time gave me a real fright. Now I watch him closely and keep doors closed after finding him climbing onto his brother’s bed and dresser.
When you hear about childproofing, you picture outlets, cords and furniture anchors. You don’t always expect the climbing stage. So instead of accomplishing everything on my to-do list, much of my time is spent trailing my little guy to make sure he stays out of trouble. On busy days, dinner often needs to be something fast and low-effort — like this Slow Cooker Tex‑Mex Chicken.
This recipe is perfect for hectic mornings: toss the ingredients in the slow cooker while he naps, then relax and keep an eye on the furniture climber. By dinnertime you’ll have a flavorful, versatile chicken dish that works great over rice or as a filling for tacos and burritos.
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Slow Cooker Tex‑Mex Chicken
Slow Cooker Tex-Mex Chicken
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tablespoons taco seasoning
- 1 1/2 cups salsa
- 1 can 15 oz pinto beans, drained and rinsed
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 cup frozen corn
- Cooked rice for serving
- 1 cup shredded cheddar cheese
- Chopped cilantro
Instructions
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Place the chicken in the slow cooker. Sprinkle the taco seasoning evenly over the chicken, then add the salsa. Cover and cook on low for 3 hours.
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Stir in the drained pinto beans and the sliced green and red bell peppers. Cover and continue cooking on low for another 3 hours, or until the chicken is fully cooked and tender.
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Remove the chicken and cut or shred it into bite-sized pieces, then return it to the slow cooker and stir to coat. Add the frozen corn and cook an additional 15 minutes, until the corn is heated through.
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Serve the Tex‑Mex chicken over cooked rice. Top with shredded cheddar cheese and chopped cilantro. It’s also excellent spooned into tacos or burritos.
More Tex‑Mex Favorites:
Smoky Tex‑Mex Sloppy Joses
Tex‑Mex Appetizer Tart
Tex‑Mex Bacon Cheeseburgers
Around the Web:
Tex‑Mex BBQ Chicken Soup — Tex‑Mex Pimiento Cheese Dip — Tex‑Mex Black Eyed Pea Casserole