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.

Slow Cooker Mexi Chicken - Cowboy Kent Rollins

Slow Cooker Mexi Chicken
Prep Time 10 minutes
Total Time 3 hours 40 minutes
Servings 4 to 6 servings

Ingredients

  • 1 ΒΌ 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.

Recipe 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