Crock Pot Meal: Mexican Chicken Extravaganza!

Posted by on Jun 6, 2012 in Cooking | 0 comments

Crock Pot Meal: Mexican Chicken Extravaganza!

I don’t much care for meals made in the crock pot. I find them unattractive. One night I served up a crock pot Asian chicken concoction as husband was pulling into the driveway with a coworker. As ugly as they are, crock pot meals tend to be bountiful, so we invited Co-Worker to stay and have dinner with us. He seemed to love it, ate seconds and thirds as Husband and I disappointingly picked at it.

“Did you know she could cook like this before you married her?” my favorite Co-Worker of Husband asked with sincere appreciation.

“Not really,” replied Husband jokingly, “She never really made anything this bad when we were dating.”

Then Husband and I looked at each other and exchanged a knowing belly laugh. I never cooked in the crock pot before life got so crazy with two children 3 and under that I became desperate for quick fix meals. But desperate I am, so the crock pot is now a heavily used kitchen appliance in our home. This is my favorite crock pot meal, it’s unbelievably easy, super tasty, not entirely ugly, and easy to use in a variety of dishes.

So, without further ado, here it is, Mexican Chicken Extravaganza! It’s the basic recipe followed by four, FOUR, different meals that can be made out of one crock pot of chicken. This could feed your family for a week, if they’re really into Mexican Chicken… and if you get tired of it before it’s gone just put it in your freezer to use another time.

Crock Pot Mexican Chicken:

4-6 boneless, skinless chicken breasts

2-3 cans Rotel tomatoes with green chilies

2-3 packets McCormick taco seasoning

Place chicken breasts, either frozen or defrosted, in crock pot. Sprinkle liberally with taco seasoning. Pour cans of Rotel over the top. (I always use one can of Rotel and one packet of taco seasoning for every 2 chicken breasts, but we like it spicy and flavorful… you can use less if you prefer). Cook on high 4-6 hours or low6-8 hours. You can not hurt it. At some point during cooking, stir chicken with a fork until it breaks apart and shreds, and mixes thoroughly with the liquid, then continue cooking – I usually do this 3-4 hours into cooking, but again, you really can’t hurt it so just shred it when you can at some point before eating.

Mexican Chicken Tacos:

Serve shredded chicken on tortillas, topped with your favorite taco toppings… we use shredded lettuce, cheese, sour cream, and guacamole. We buy these Tortilla Land flour tortillas in the refrigerator section at Costco and cook them ourselves, they taste like homemade tortillas and are so much better than packaged flour tortillas. I think packaged corn tortillas taste good too.


Mexican Chicken Enchiladas:

1 can re-fried beans

1 small can creamed corn

4 oz. can chopped green chilies

2 cups shredded cheddar

1/2 cup of your favorite salsa

1/2 cup heavy whipping cream or sour cream

10-12 flour tortillas

Sliced jalapenos and chopped fresh cilantro for garnish

I never measure anything when I cook, so you’ll have to combine and taste test. To make the filling, I mix approximately 2-3 cups of Mexican Chicken with 1/2 can of re-fried beans (just enough to kind of hold it together), 4-8 oz. of creamed corn (just enough to make it creamy), the entire can of green chilies, and 1/2 cup of cheese. Spread 1/3 cup of filling down the center of a tortilla, roll, and place seam side down in a greased casserole dish, repeat with remaining tortillas and filling. Combine salsa and cream or sour cream, and pour evenly over the top of enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minutes or until hot and bubbling. We serve topped with sliced jalapenos, chopped fresh cilantro, and guacamole.

The nice thing about these enchiladas is that you can really combine anything you like with the chicken to make the filling. I had these things on hand one night and threw them together and we liked it, so it became the standard recipe. In the past I have also mixed the chicken with just 1/4 cup of cream cheese and a can of green chilies to make the filling and that was delicious too. I’ve also made them before with leftover ground beef taco meat and leftover steak.


Poblano Peppers Stuffed with Mexican Chicken:

4-6 poblano peppers

2 cups Mexican Chicken Enchilada filling or plain Mexican Chicken

1 cup cream cheese at room temperature

1 cup shredded cheddar cheese

1 jalapeno, chopped (optional)

4-6 slices bacon

Use a paring knife to cut all around the stem at the top of each poblano pepper and remove it, keeping the top and stem intact. Remove seeds from inside of peppers. Mix leftover enchilada filling or plain Mexican Chicken with cream cheese, cheddar cheese, and jalapeno, stirring well to combine, then stuff each pepper until full. Replace the top on each pepper, securing in place by wrapping a slice of bacon around the top and securing with a toothpick. Grill approximately 5 minutes on each side, a total of 20-30 minutes, until peppers are charred and tender. You could also prepare in the oven instead of on the grill – leave off bacon and fit top of pepper securely on it, place in a baking dish covered tightly with foil, bake at 425 for 45 minutes, then uncover and bake 10 minutes more.

Mexican Chicken Baked Potatoes:

I never have time to actually bake a potato properly in the oven, so I microwave them. To microwave, poke holes in a clean potato, wrap in a paper towel, and microwave on high, turning every 5 minutes, for a total of 10-15 minutes. Top with Mexican Chicken and your favorite toppings – we use cheese, sour cream, butter, salsa, jalapenos, and green onions.


All of these recipes are really just intended to spark ideas for busy cooks who need to make dinner in a hurry. I stumbled upon each of these family favorites just by putting together ingredients I had on hand. I believe if you like to eat, then you have all you need to cook food that you like… combine your favorite ingredients and seasonings, taste, and adjust according to what you like. Enjoy the Extravaganza!





No Comments


  1. Guacamole | Under Construction Paper - [...] I often make this early in the day and cover it tightly with plastic wrap to keep in the…

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2012-2018 Under Construction Paper All Rights Reserved