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Slow-Cooker Cheesy Mexican Chicken

  • Prep 5 min
  • Total 6 hr 15 min
  • Servings 4
  • Save
    4K
  • Pinterest
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The cheesy Mexican flavors of this slow-cooked chicken favorite is delicious over rice or a fresh salad. MORE + LESS -

Corey Valley Corey Valley
March 13, 2013

Ingredients

Chicken

1
lb boneless skinless chicken breasts, cut into bite-size pieces
1
package Old El Paso™ mild taco seasoning mix
1
can (10 oz) Old El Paso™ mild enchilada sauce
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
cup shredded Cheddar cheese (4 oz)

Accompaniment

2
packages (8.2 oz each) Old El Paso™ fiesta rice

Optional Toppings

1/4
cup chopped fresh cilantro

Steps

Hide Images
  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.
  • 3
    Cover; cook on Low heat setting 6 hours.
  • 4
    Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.
  • 5
    Meanwhile, cook rice as directed on packages.
  • 6
    Serve chicken over rice. Top with cilantro if desired.

Expert Tips

Make a double batch of this recipe and pack leftovers for an excellent lunch the next day.

Not only does this cheesy Mexican chicken taste great on rice, it also is great in wraps or as a salad topper.

Nutrition Information

No nutrition information available for this recipe

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