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Crock-Pot Chipotle Chicken
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Crock-Pot Chipotle Chicken

7 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 boneless chicken breasts (depending on how hungry each person is)
1 can (7 ½ oz.) corn or frozen corn
1 can (7 ½ oz.) pinto beans or black beans
1/2 diced onion (or onion powder equivalent)
1 teaspoon minced garlic (or garlic powder equivalent)
2 cups chicken broth
1 teaspoon lime juice
Paprika
Black pepper
Cayenne pepper
1-2 whole chipotle peppers, depends on your personal taste (I used the orange hot pepper and a few seeds from it)
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Let's Make It
1
Place chicken breasts in bottom of crock-pot. Cover with corn and beans.
2
Mix onion, garlic, chicken broth and lime juice together and pour over chicken. Add a small pinch each of paprika, black pepper and cayenne pepper. Add chipotle peppers or another spicy pepper if you want it really spicy. If you’re adventurous, you can cut the peppers in half before adding.
3
Cook on low 6-8 hours. Serve with rice, tortillas, salad taco bowl.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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