El Pollo Cinco de Mayo • Slow Cooker Mexican Chicken
Recently, I received a request from a lady I met on social media. She’s a sweetie 🥰 and I just love her personality. Unfortunately, she has been dealing with multiple sclerosis for over 30 years and cooking has been a challenge for her. Her request was if I had any super-easy recipes on hand that I would like to share with her. This is when I thought of one of my beautiful slow cooker recipes which is my Slow Cooker Mexican Chicken also called El Pollo Cinco de Mayo…
A few years ago, we purchased a slow cooker and although it’s a convenient little kitchen appliance, we didn’t use it as often as we should so it was time to dust it off and cook in it again. As I’m writing this, I don’t have a vast collection of slow cooker recipes but the ones I do have are amazing such as my Slow Cooker Chicken Cacciatore, Beef Stew, Texas BBQ Slow Cooker Pulled Pork, just to name a few!
This Slow Cooker Mexican Chicken recipe is my first recipe in this particular category I’m be sharing with you. It was inspired by Mexican ingredients and spices that makes this cuisine so colorful as well as very flavorful! Besides chicken, it features Jalapeño Peppers plus ancho and chipotle chili powders for a little Mexican “caliente”.
This Slow Cooker Mexican Chicken recipe is easy enough to make especially for my friend on social media. There are a few ways to serve this flavorful dish. I like to enjoy it with flour tortillas or on a bed of rice. As this slow cooker recipe is posted today, this is my way to celebrate Mexican Latin culture and hope you will join the celebration as well!
Bon Appétit!🍽
Here are several more Mexican inspired recipes for you to enjoy…😋
– Fire Roasted Salsa
– Chipotle Chicken Tortilla Pizza
– Breakfast Burritos
– Chicken Stuffed Crêpes with Poblano Sauce
– Pulled Pork Enchiladas
– Mexican Tostadas
– Grilled Fish Tacos
and for even more slow cooker recipes, click on this link… Recipe Category • Slow Cooker
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El Pollo Cinco de Mayo - Slow Cooker Mexican Chicken
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Ingredients
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1 can (12 oz.) corn kernels and its juice
- 1 can (10 oz.) diced tomatoes with green chile peppers, such as Ro*Tel®
- 3/4 cup low-sodium chicken broth Footnote
- 1/2 large red pepper, diced
- 1 large jalapeño pepper, seeded, ribs removed and finely diced
- 8 large green onions, chopped
- 1 large Roma tomato, chopped *optional
- 2 tbsp. fresh cilantro, chopped tips & tricks
- 2 tsp. ground cumin
- 1 tsp. onion powder
- 1 tbsp. taco seasoning see Recipe
- 1 tsp. smoked paprika
- 1 tsp. chipotle chili powder
- 1 tsp. ancho chili powder
- 1/2 tsp. cayenne pepper, or to taste
- 1/8 tsp. ground Himalayan sea salt
- freshly ground black pepper, to taste (I always use peppercorns)
- 2 large chicken breasts, halved and seasoned
Directions
- In the crock pot, add all the ingredients except chicken breasts, and stir very well.
- Season chicken and lay on top of the bean mixture.
- Cook on Low for 9 ½ hours or High for 6 hours.
- About ½ hour before the end of cooking time, remove the chicken from the slow cooker and shred it (click here for an easy trick to shred chicken).
- Return the shredded chicken to the crock pot and stir it into the bean mixture. Continue cooking for 30 minutes. Serve over Mexican rice or tortillas with grated cheese and sour cream
Notes
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