Crock Pot Mexican Chicken


  1. 1 (10 oz.) can diced tomatoes with mild green chilies- no salt added

  2. 1 (15 oz.) can pinto beans or black beans, drained and rinsed-no salt added

  3. 1/2 c. onion, diced

  4. 1 small red pepper, chopped

  5. 1/4 c. fresh cilantro, chopped

  6. 1 c. low sodium chicken broth

  7. 2 cloves garlic, peeled and minced

  8. 1 tsp. garlic powder

  9. 1 tsp. onion powder

  10. 1 tsp. cumin

  11. 1/4 tsp. cayenne pepper or crushed red pepper(to taste)

  12. 2 lb. chicken breast

  13. Himalayan Salt to taste


  1. Combine tomatoes, beans, red pepper, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, cayenne pepper, and salt in a crockpot.

  2. Place chicken breasts on top of bean mixture.

  3. Cook on low for 8-10 hours or on high for 4-5 hours.

  4. About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.

0 views0 comments

Recent Posts

See All