- 4 – Boneless/Skinless Chicken Breasts (You can make with any type of chicken you have available, breasts, thighs or legs or combination. I will say it works much better with de-boned meat, cause otherwise you’re fishing bones out of hot sauce. )
- 1 – can Cream of Mushroom Soup
- 1 – can Del Monte Petite Cut Diced Tomatoes with Jalapenos
- 1 – sm onion chopped
- 1/2 can of Milk
- Salt, Pepper and hot Sauce to your liking
Put the chicken in the bottom of the crock pot. Add all the rest of the ingredients. You don’t need to mix it up, it will mix itself, or if you think you need to go ahead and stir it.
Cook on low 4 – 6 hours. Serve with lots of rice or noodles of your choice. While you are cooking the rice or noodles, remove the chicken breasts to a platter and cover with aluminum foil. Turn heat up to High on crock-pot, leave lid off, and reduce the sauce. You can either do this in the crockpot, or in a sauce pan. If it is too thin, then thicken it with a slurry of your choice flour/cornstarch/water.
I serve it on a platter with rice on the bottom and the chicken and sauce over top. I use some fresh cilantro for garnish on top.
I have used Pork chops and Golden Cream of Mushroom also… I buy store brands, or large restaurant style cans and make a double batch in my large crockpot. Then I freeze half for another meal.
Hope you like it
Karen C
Here’s another favorite from my crockpot recipe collection – crockpot chicken fricassee.
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found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later ..
Thanks so much for the depth at which you covered the topic.
I believe there used to be another Mexican Chicken recipie on this website… one that didn’t have cream or mushroom soup or a can of milk… am I missing it somewhere? Or was it removed? Is there anyway I could get it?
Mexican Shredded Chicken Mix-Up
• 4 boneless chicken breasts or thighs, (optional skinless)
• enough oil to brown chicken in skillet
• 1 (16 oz) jar Mexican salsa
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (11 oz) can Mexican corn
• 1 (15 oz) can pinto beans
Pour a little oil in a heavy skillet over medium heat and brown chicken on both sides.
Place the chicken in the crock pot and pour salsa over.
Add the garlic powder, cumin, chili powder, salt and pepper.
Cover and cook on Low 4 hours.
Remove the chicken and cool enough to handle.
Shred the chicken with a fork, then put the chicken back in the crock pot.
Cover and continue to cook on Low for 1 hour.
Stir in the corn and pinto beans.
Cover and continue cooking 1 hour.
Optional: Serve with tortilla chips or as wraps in soft tortillas. Also may top with sour
cream or guacamole.
mmm sounds delicious. I’m definately going to try and make it.
Thanks for the great recepie.
Lucy
Hi the recipe calls for a 1/2 can of milk, would that be evaporated milk? Thanks.