9 to 5 Mexican Crock Pot Chicken
eri
01:58
Chicken
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Chicken thighs/legs
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Crock pot
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Easy
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Equipment
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Inexpensive
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Main dish
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Meat
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Mexican
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North american
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Poultry
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Time to make
Edit
9 to 5 Mexican Crock Pot Chicken
Time: 8 hrs 15 mins
Ingredients
- 8 -10 chicken thighs (without skin, preferred)
- 1 (6 ounce) can tomato paste
- 1 (1 1/2 ounce) packet dry enchilada mix
- 1 cup water
- 1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
- black olives, to garnish (optional)
- sour cream, to garnish (optional)
- green onion, to garnish (optional)
Directions
- 1 Place skinless chicken thighs in crock pot.
- 2 In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
- 3 Pour this mixture over the chicken in the crock pot.
- 4 Cook on Low for approximately 8 hours.
- 5 Turn control to High and stir in cheese.
- 6 If sauce is too thick, stir in a little hot water.
- 7 Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
- 8 For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
- 9 Also, makes great burritos served in warm tortillas!
