Crock-Pot Mexican Chicken
Makes:
4 servings
Total Time:
4 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 tablespoon extra virgin olive oil
- 4 boneless skinless chicken breasts
- Kosher salt
- Fajita seasoning
- 1 small onion
- 1 can (14.5 oz.) can diced tomatoes with jalapenos
- 1 can (4.5 oz.) green chiles
- 1 can (10 oz.) enchilada sauce
- 1 bag (8 oz.) Mexican blend shredded cheese
- Sour cream
- Mild jalapeno sauce
- Corn chips
make it
Heat olive oil in a large frying pan on med heat. Lightly salt both sides of chicken also add fajita seasoning to both sides-even amounts. Cook chicken for 5 min on both sides-lightly brown. DO NOT OVER COOK.
Meanwhile, finely chop onion. Add onion, diced tomatoes and chicken to crock-pot. Top with 1/2 of green chilies and enchilada sauce.
Cover and cook on high for 4 hours. To serve add cheese, sour cream, jalapeno sauce and crumbled chips.
Notes
