Mexican Crock-Pot Chicken

Mexican Crock-Pot Chicken
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  • 2 ½ pounds boneless skinless chicken breast halves
  • Soft, fresh corn tortillas, warmed for serving
  • 2/3 cup reduced-fat sour cream
  • 1 large onion, chopped
  • 1 can (15 oz.) red beans, heated
  • 1/3 cup flour
  • ½ cup green or red salsa, plus more for serving
  • + 3 more ingredients
    • ¾ cup chicken broth
    • 2 cups shredded iceberg lettuce
    • 4 ounces sharp Cheddar or Monterey Jack cheese, shredded

Combine broth, salsa and flour in a slow cooker, whisking to blend. Stir in onion, then arrange chicken in the pot, smooth side up. Cover and cook on low for 6 hours. Remove chicken-breast halves to a plate. Ladle sauce from pot into a blender and puree. Stir in sour cream. Return sauce and chick...

View full recipe at My Recipes


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