Slow Your Roll Recipe: Mexican Chicken

If you read my adventures in slow cooking crazy, you’ll know I’m on a serious slow cooker roll. I thought I’d share my recipes so you can slow your roll too!

I adapted a slow cooker version of this recipe and it rocks my socks off. Seriously, hands-down one of my favorite slow cooker recipes of all time. I was so hungry and it was so delish, that I forgot to take pictures. Hunger can make any of us do wacky things.

Mexican Chicken

  • 1 pound boneless chicken breasts
  • 1 teaspoon Taco seasoning (I use a blend of cumin, cilantro leaves, salt, pepper, a dash of paprika, and chili powder)
  • Chopped green pepper and sweet onion
  • 1/2 cup Frontera enchilada sauce (you can use any enchilada sauce, but this one is SO good you won’t want to!)
  • 
4 ounces cheddar cheese, shredded
  • 3 green onions, chopped (optional)
  • Chopped avocados (optional)

IN THE BAG: Sprinkle the bite-sized cubes of chicken with taco seasoning. Add the enchilada sauce and toss to coat the chicken. Add veggies and cheese.

TO COOK: Put contents into slow cooker and cook on low 6-8 hours. Scatter green onions and avocado over the top and serve over corn chips, rice, or on salad.

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