Bowl of shredded chicken in red sauce.

Mexi Slow Cooker Chicken

31/10/2019 | By Cowboy Kent Rollins

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It's fall which means cooler weather, busier schedules and the perfect occasion for some slow cooker meals! Shan and I are big fans of the slow cooker because they're easy and you can have a meal ready for the family without much effort.

This recipe fits that category for sure. Take 2 big ol' chicken breasts and add them to a slow cooker mixed with some traditional Mexican spices like cumin and chili powder. But, we're also mixing in ranch seasoning and Italian dressing which gives the chicken a tangy flavor.



The best part? There are a lot of serving possibilities to transform this dish.

Servings Ideas

  • Eat as a chili topped with sour cream, cheese, green onions, etc.
  • Use as a taco meat
  • Wrap in a burrito or use as chimichanga meat
  • Drain off the juice and add to a cheese quesadilla
  • Add chicken broth to desired consistency and serve as a chicken soup

So there you have it, some ideas to get your thinker going and making the menu a little bit easier during a busy week.


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Slow Cooker Mexi Chicken - Cowboy Kent Rollins

Slow Cooker Mexi Chicken
Servings 4 to 6 servings
Prep Time 10 Minutes
Total Time 3 Hours 40 Minutes
Author Cowboy Kent Rollins

Ingredients

  • 1 ¼ cups Italian dressing

  • 1 .6 to 1 ounce packet ranch dressing mix

  • 1 tablespoon chili powder

  • 1/2 tablespoon ground cumin

  • 3 cloves garlic

    minced
  • 1 green bell pepper

    chopped
  • 1 4 ounce can diced green chiles

  • 2 medium to large chicken breasts

  • shredded cheese, sour cream, onions, etc.

    for serving (optional)

Instructions

  1. Add the Italian dressing, ranch, chili powder, cumin, garlic, bell pepper and green chiles to a slow cooker. Whisk to combine.

  2. Add the chicken breasts and cook on low about 3 hours or until the chicken is cooked through and tender.

  3. With 2 forks, shred the chicken in the slow cooker. Stir the chicken and cover.
  4. Turn the slow cooker to warm and leave for 30 minutes or until ready to serve.

Notes

  • Serving Ideas

    • Eat as a chili topped with sour cream, cheese, green onions, etc.
    • Use as a taco meat
    • Wrap in a burrito or use as chimichanga meat
    • Drain off the juice and add to a cheese quesadilla
    • Add chicken broth to desired consistency and serve as a chicken soup
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