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Crock Pot Mexican Chicken

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by Betty Lynch

Crock Pot Mexican Chicken

On a cold winter's day this will really warm you up.  Enjoy with your family as a great protein option after a sled ride or even a snowball fight.  Did your little angels make angels in the snow?  And are now wet and cold, after you dry them off warm their souls with this mexican-style twist. This versatile recipe can be served on tortillas or accompanied with mashed potatoes or even brown rice.

1 lb. chicken breasts, cubed
1 Tbs. cornstarch
salt and pepper
15 oz. salsa (heat to your liking)
1 sm. can corn (optional)
1 tbs. dried parsley
1 sm. container low-fat sour cream
4 oz. low-fat shredded Mexican cheese (or any mix you like)
1 sm. can sliced mushrooms, drained
2 C. brown rice, cooked (optional)
2 C. mashed potatoes (whatever recipe or method your prefer)
tortillas (optional)
Place some salsa on the bottom of the slow cooker. Add chicken. Sprinkle with salt, pepper, parsley and cornstarch. Add more salsa on top to cover chicken.

Cook on high about 3-4 hours. If you are home, stir every hour or so to coat chicken. Add corn during last 30 minutes to warm through or place on top after plating it up.

Serve on tortillas or accompanied with mashed potatoes or with brown rice. Sprinkle with shredded cheese.

Tags: nutritious meals

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