Crock Pot Tex Mex Chicken

Crock Pot Tex Mex Chicken Recipe

This crock pot tex mex chicken recipe is a favorite at our home. It’s also great when you’re hosting guests. Anytime I can make a lot of good food in a small amount of time, it’s a win for me! There’s nothing like putting a bunch of delicious ingredients into a pot in the morning and knowing that dinner is nearly solved. We love to use left overs for quesadillas the next day. We use our own homemade taco seasoning, use any kind that you like.

Ingredients

• 5-6 Chicken breast (depending on size)
• 2 packets of taco seasoning or 3 Tablespoons of your own, divided in half.
• 1 7oz. can of green chiles
• 1 14oz. can of diced tomatoes
• 1 and a half cup of frozen/ fresh corn off the cob, or 1 can drained
• 1 15oz. can of black beans
• 1 15oz. can of dark kidney beans
• 1 15oz. can of pinto beans, or add more of your favorite beans.

Directions

1.) Place 5-6 chicken breasts in crockpot and spread 1 and a half Tablespoons of taco seasoning on top (or 1 packet)

2.) Layer green chiles, followed by can tomatoes (not drained), then corn on top.

3.) Drain beans and add to pot, then finish by putting another 1 and a half Tablespoons of taco seasoning on top (or another packet, depending on what seasoning you use).

4.) Turn crock pot on low and let cook for about 7 hours (cooking times may vary).

5.) Chicken should fall apart easily when done. Use two forks to pull apart and shred chicken. Remove chicken if you find it easier to shred, then place back into mixture and stir. Place on heated flour tortillas, corn tortillas, chips or whatever you like. Arrange however you like, there’s so much good flavor, we often only add a little cheese and sour cream.

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Enjoy!