Mexican Crockpot Chicken

Mexican Crockpot Chicken

  • 4-5 Chicken breasts
  • 1 medium onion, chopped
  • 1 T. chili powder
  • 1 t. ground cumin
  • 1 t. dried oregano
  • ½ t. salt
  • ¼ t. garlic powder
  • ¼ t. pepper
  • 2 garlic cloves minced (2 t. minced garlic)
  • 1 (14.5 ounce) can diced tomatoes
  • ½ C. chicken broth
  1. Put all the above ingredients in a crockpot, cover and cook on low for 5-6 hours (or cook on high for 2-3 hours)
  1. Shred chicken with a fork and mix well.


2 (15 ounce) cans black beans, rinsed and drained

1 (4 ounce) can chopped green chilies

  1. Add the black beans and green chilies and mix well. Let cook for another 30 minutes.



8 (6 inch) flour or corn tortillas, warmed (or leaf lettuce works great too!)


  • Lettuce
  • Diced tomatoes
  • Avocados
  • Sour cream
  • Shredded Mexican style cheese


  • Corn chips
  • Shredded Cheese
  • Toppings (see above)
  1. Place chips on an ovenproof plate and spoon chicken mixture evenly of the top.
  2. Sprinkle with cheese
  3. Place in oven top shelf on broil.
  4. Broil for about 1 minute (keep a close eye; we are just melting the cheese, it doesn’t take long!)
  5. Remove and top with toppings


  • Fresh flour tortillas
  • Shredded Mexican cheese
  • Enchilada sauce
  • Toppings (see above)
  1. Cover the bottom of a baking dish with a small amount of enchilada sauce.
  2. Spoon 3-4 tablespoons of chicken mixture in the middle of a flour tortilla, top with cheese and wrap. Place it seam side down. Repeat until the baking dish is full.
  3. Pour remaining enchilada sauce on top of enchiladas and spread evenly.
  4. Sprinkle cheese over the top.
  5. Bake at 350 ° for 30 minutes.



Author: kathy

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