Slow Cooker Mexican Chicken
"Mexican chicken is full of flavorful ingredients including black beans, Rotel tomatoes, chicken, and loads of cheesy goodness all slowly cooked to melty perfection. Mexican chicken comes from our Mexican chicken casserole recipe. With all the same delicious flavors of the original, this version is an easy set it and forget it method! With all the same delicious flavors of the original, this version is an easy set it and forget it method! "
Preparation Time5 min
Cooking MethodSlow Cooker
Cooking Vessel Sizeslow cooker
- 2 pounds Chicken Breast
- 15 ounces Black Beans
- 1 teaspoon Ground Cumin
- 21 ounces Cream of Chicken Soup
- 10 ounces Rotel Tomatoes
- 1 cup Shredded Jack Cheese
- 1 cup Shredded Medium Cheddar Cheese
- 1 Tomato
- 1 cup Cilantro
- Sliced Jalapeno
In a crockpot, layer in the diced chicken with black beans on top.
Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
Visit https://amandascookin.com/crockpot-mexican-chicken/ for full printable recipe.