Crock Pot Spicy Chicken is a perfectly seasoned southwest taco bowl. This no fuss recipe can be tossed together and turned on in the morning for the perfect Tuesday taco night. I find this dish craveable.
If you like foods spicy add a jalapeno or medium diced tomatoes and green chilies instead of mild diced tomatoes and green chilies. I have also added cayenne pepper as well as red pepper flakes for a zing. Andrew will add hot sauce if I have not spiced it up enough.
The leftovers can easily be transformed into burritos, quesadillas or nachos.
Crock Pot
Recipe serves: 8
Serving size: 1 ~ 1/3 cup
Total time: 6-8 hours
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
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ground chipotle pepper
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ground cumin
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smoked paprika
Grocery
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1 - onion
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2 - green peppers
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1 - bulb of garlic
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1.5 pounds boneless chicken breasts
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1 - can diced tomatoes & green chilies
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1 - can diced tomatoes
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1 - bag long grain brown or white rice
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1 - can black beans 15 oz
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1 - block cheddar cheese
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1 - sour cream
Let's prep!
| 1.5 pounds boneless chicken |
| 1 can diced tomatoes with mild green chilies 14.5 oz |
| 1 can diced tomatoes 15 oz |
| 2 medium green peppers |
| 1 medium onion |
| 1 garlic clove |
| 1 teaspoon smoked paprika |
| 1 teaspoon salt |
| 1 teaspoon ground cumin |
| 1 teaspoon ground chipotle pepper |
| 6 cups cooked brown rice |
| 1 can black beans 15 oz |
| 1/2 cup shredded cheddar cheese |
| 1/2 cup reduced fat sour cream |
- Gather all of your ingredients and measuring tools
- Add to crock-pot then stir:
- 1 diced onion
- 2 diced green peppers
- 1 clove of garlic, minced
- 1 can diced tomatoes with mild green chilies
- 1 can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle pepper
- Shred 1/2 cup cheddar cheese and place in a container until ready to serve.
Let's cook!
- Complete the prep from the prep tab above.
- Press the chicken into the center of the crock-pot with a utensil.
- Place cock-pot on low for 6 – 8 hours.
- About 45 minutes before you are ready to eat cook brown rice to package directions.
- When you are ready to serve remove chicken to a plate and shred with two forks. Add shredded chicken back to the crock-pot.
- Drain and rinse the black beans and add them to the crock-pot
- Add the cooked rice to the crock-pot. Stir well.
- Serve chicken and rice mixture with shredded cheese and sour cream. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 1
