Slow Cooker Mexican Chicken

Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings

It is my pleasure to share this awesome recipe with you today! This Slow Cooker Mexican Chicken is loaded with delicious flavors that everyone is going to love! It is so hard to resist this. It is so addicting that you would crave it pretty much all the time! A must-try recipe indeed! Serve this for dinner with your loved ones. Enjoy!

Ingredients:

15 ounces diced tomatoes 1 can; NOT drained

1 medium onion, diced

15 ounces of black beans 1 can of drained and rinsed

1 small jalapeno, minced (or substitute 1 4 ounces can of diced green chilies)

1 tsp paprika

3 medium chicken breasts

1 chicken bouillon cube

1 tbsp chili powder

15 ounces corn 1 can of drained

2 tsp oregano

1 tsp cumin

1 tsp garlic powder

1 c Colby jack cheese, shredded

1 tsp salt

½ tsp black pepper

Directions:

Add jalapeno, beans, onion, corn, and tomatoes into a large slow cooker. Stir until well mixed.

Place the chicken breasts over the veggies together with the bouillon cube.

In a mixing bowl, add all the seasonings, then whisk until well incorporated. Sprinkle the mixture over the chicken breasts.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting or 3 to 4 hours on a high setting.

Sprinkle the shredded cheese over the chicken breasts, then cover the slow cooker again and cook for another 5 to 10 minutes or until melted completely.

Sprinkle each serving with your preferred greens.

Serve the chicken over salad, rice, or lettuce. Enjoy!

Notes:

Feel free to use Monterey Jack cheese or cheddar cheese for this recipe instead of Colby Jack Cheese.

Nutrition Facts: