Slow Cooker Tex-Mex Chicken
Tex-Mex Chicken made in the slow cooker with only 5 easy ingredients plus some seasonings! Set it and forget it dinner that is ready when you are. Serve as rice bowls, inside burritos, on top of nachos, or any other way you want.
Servings 8 people
- 4 boneless, skinless chicken breast (about 2 lbs)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 can (15 oz) corn drained
- 2 sweet bell peppers chopped small
- 1 ½ cups salsa
Spray the insert of the slow cooker with cooking spray.
Cut chicken breasts into large bite-sized pieces and put into a mixing bowl. Add the garlic powder, onion powder, chili powder, cumin and salt. Mix together until chicken is coated. Dump into the slow cooker.
Add can of drained corn, 2 bell peppers that are chopped small, and salsa. Stir together and cover with the lid.
Cook on LOW heat for 6-8 hours.
Stir the chicken mixture and serve as desired. We love this as tex-mex chicken rice bowls. Layer rice, tex-mex chicken, and your favorite toppings. You can also make tacos, burritos, or even nachos! So many options.
Calorie count is for a recipe that serves 8. Depending in how you serve this chicken, you could get more or less depending on what you make with it. We can get about 8 rice bowls when I serve this. Calories are only for one serving of the chicken mixture. It does not include rice and additional toppings.
I love color so I use an orange and yellow bell pepper in this recipe. You can use two of the same color, or switch it up. Orange, yellow, red, or a green pepper will work.
You will need about 2 lbs of chicken for this recipe. If the chicken breasts are larger than you may only need 3 of them. If they're smaller, you will need 4 of them.
Calories: 139kcal | Carbohydrates: 16g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 559mg | Potassium: 522mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1354IU | Vitamin C: 42mg | Calcium: 21mg | Iron: 1mg