When life gets busy, and you’ve got a long to-do list, nothing beats a heartening meal that practically cooks itself while you’re off tending to the other chores.

That’s where this scrumptious Slow Cooker Mexican Chicken comes in, with every forkful bursting with the bright flavors of our family’s cherished Mexican-style home cooking.

This dish’s magic lies in its humble yet mighty ingredient: Rotel – a delightful blend of tomatoes and green chilies that pack a punch in the flavor department.

It’s a staple in our pantry here in the Midwest for adding some zesty pizzazz to any dish.

Making this Mexican Chicken is a fantastic way to bring a touch of the Southwest to your dinner table, and the slow cooker means it’s fuss-free!

This versatile Mexican Chicken partners wonderfully with a variety of sides.

Try tucking it into warm tortillas to make fabulous tacos, or pile it over a bed of cilantro lime rice for a satisfying bowl.

For those who love a little crunch, serve it atop a crisp green salad drizzled with avocado dressing.

And let’s not forget a side of black beans or a scoop of refried beans to round out that authentic Mexican meal experience.

Sprinkle with cheese, a dollop of sour cream, or some fresh avocado slices – dinner is served!

Slow Cooker Mexican Chicken
Servings: 6

Slow Cooker Mexican Chicken

 

Ingredients:

– 2 pounds boneless, skinless chicken breasts
– 1 can (10 ounces) Rotel Original Diced Tomatoes and Green Chilies, undrained
– 1 medium onion, chopped
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh cilantro leaves, for serving (optional)

Directions:

1. Lay the chicken breasts at the bottom of your slow cooker.

2. In a bowl, mix together the Rotel, chopped onion, chili powder, cumin, garlic powder, and onion powder to create your flavor-packed sauce.

3. Pour the Rotel mixture over the chicken in the slow cooker, making sure the chicken is nicely coated.

4. Season with salt and pepper to your liking.

5. Cover and cook on low for about 6 hours or on high for about 3-4 hours, until the chicken is cooked through and shreds easily.

6. Once cooked, shred the chicken using two forks, right in the slow cooker, and stir to mix well with the sauce.

7. Let it sit for a few minutes in the slow cooker set to ‘Warm’ to soak up all those wonderful flavors.

8. Serve with a garnish of fresh cilantro, if desired.

Variations & Tips:

– For little ones or those with milder palates, consider using Rotel Mild Diced Tomatoes and Green Chilies.

– If your family enjoys more heat, add in a diced jalapeño or a pinch of cayenne pepper to the sauce mix.

– This recipe is wonderfully forgiving. Feel free to add in black beans, corn, or bell peppers for extra nutrition and color.

– Leftovers can be repurposed into quesadillas, enchiladas, or even a creamy Mexican chicken soup with a little broth and cream cheese.

– For easier cleanup, use a slow cooker liner or spray your slow cooker with non-stick cooking spray before adding your ingredients.

This Slow Cooker Mexican Chicken is a dish that brings everyone running to the table, eager to dig in.

I hope your family cherishes these shared mealtime moments as much as mine does, especially when it’s something as delicious and simple as this!

Source: cooktopcove.com