Mexican Crock Pot Chicken |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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This crock pot chicken looks so delicious and is served with the red beans on the side with lettuce and tortillas, Also good served with some guacamole. The recipe comes from Ingredients:
3/4 cup chicken broth |
1/2 cup green chili salsa or 1/2 cup salsa, plus more for serving |
1/3 cup flour |
1 large onion, chopped |
2 1/2 lbs chicken breasts, halves, boneless, skinless |
2/3 cup low-fat sour cream |
4 ounces sharp cheddar cheese or 4 ounces monterey jack cheese, shredded |
1 (15 ounce) can red beans, heated |
2 cups iceberg lettuce, shredded |
6 -12 corn tortillas, warmed for serving |
Directions:
1. Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
2. Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
3. Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
4. Return chicken and sauce to crock-pot; keep warm until ready to serve.
5. Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
6. Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.
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