Tex-Mex Chicken the Slow Cooker Way for Those “Too Tired to Cook” Days
Some days feeding yourself and your family just HAS to be easy, and this recipe for Tex-Mex Chicken the Slow Cooker Way is perfect for those days. You know the ones. When you wake up tired and it’s not going to get any easier as the days wears on. This is exactly what happened to me today. I think it’s jet lag from my trip out West, but I just know I’m going to be way too tired to even think let alone cook by the end of the day.
Having recipes like this one in my collection definitely help me eat a healthy meal on those days when, even though I know better. I’d easily be eating a double cheese burger from McDonalds with a medium Coke (since all sizes are $1) or maybe a frozen pizza “fresh” from the IGA grocery store freezer.
Only Four Ingredients
Tex-Mex Chicken the Slow Cooker Way is a MUCH better choice, and it only takes a few minutes to put all the ingredients in the slow cooker. I had chicken breasts in the freezer and the rest of the ingredients resting on my pantry shelf. A quick defrost of the chicken breasts in the microwave and fast use of the can opener, and dinner is ready to cook. Simple, Simple.
I think Tex-Mex Chicken the Slow Cooker Way is best cooked in a slow cooker that has a built in timer. This dish just seems to cook super fast in the slow cooker (about 3 1/2 hours). So if you’re away at work all day, the chicken turns out a little bit dry, but it ends up still tasting good enough to eat. But it’s better if you set your timer.
No Timer on your Slow Cooker? Try This
If you’re like me and don’t have a slow cooker with a built in timer, using one of those programmable timers works great for shutting off the slow cooker. This is the kind of timer used to turn on your lamp during the evening hours or when you’re out of town. Just remember, food should only sit in the slow cooker for no more than a couple of hours. After that you could be facing facing food-borne bacteria problems.
This dish tastes good served with cooked rice, brown or white, or as a filling for tacos. If you’re going the taco route, just remember to drain off some of the liquid from the “filling” with a slotted spoon before scooping it into a taco shell.
Now for the Toppers
This Tex-Mex Chicken the Slow Cooker Way can take whatever toppings you care to dish out. Feel free to load up your bowl or taco with cheese (I love sharp cheddar on mine), sour cream, avocado or guac, cilantro, green onions. All are wonderful and add some extra nutrition to the meal.
This one is as easy as it can get, and your family will be begging you to make it again. It also is easy to freeze if you have any left overs.
Tex-Mex Chicken the Slow Cooker Way
- 4 chicken breasts
- 1-2 Tablespoons taco seasoning about ½ packet
- 1 can corn drained
- 1 can beans of choice rinsed and drained (I use black beans)
- 1½-2 cups salsa I use mild salsa
- cooked rice if using
- flour or corn tortillas if using
- shredded cheese
- sour cream
- diced avocado or guacamole
- chopped cilantro
- chopped green onions
- Place chicken breasts in bottom of slow cooker.
- SPRINKLE taco seasoning on top.
- ADD the drained corn, beans and salsa.
- COVER and COOK on high for about 3 ½ hours until chicken can easily be shredded.
- SERVE over cooked rice or as the filling for tacos.
- TOP with toppings—shredded cheese, sour cream, avocado, chopped cilantro and/or chopped green onion.
- NOTES: I've been known to skip the taco seasoning and it still tastes great.