Cinco De Mayo, 5th of May, is a good excuse to eat Mexican food. While tacos are easy, I thought I would mix things up a bit and add some variety but not with any added work. I have nick named this dinner, “plug it in and wait”. Along with the Smokey Steakhouse Chicken breasts I used in this post, I also received a bag of Tyson individually frozen Chicken breasts in the Southwest Trio Seasoned Pepper variety from the same CBIAS campaign . The Southwest Trio seasoned Pepper variety is also brand new and exclusive to Walmart at this time. You will want to add this chicken crock pot recipe to your dinner rotation.
Here is a super easy and flavorful recipe that you can plug in the am and enjoy with the family at night, with a margarita of course.
I love this recipe I adapted from the Crock Pot cookbook that came with my brand new Crock Pot 6.5 QT MyTime slow cooker also known as Smart Cooking technology This thing is amazing too. No more worrying about when to plug in the crock pot in order to have it ready in time or not over cooked. You simply put your food in the crock pot and let it know when you want dinner to be served. I will say no more, life just got simpler.
I regress, we are talking about Cinco De Mayo and dinner recipes right!
This is such an easy recipe especially since I had the pre-seasoned Tyson Chicken breasts. You probably have most of these things in the house already. NO worries about thawing your chicken breasts either, added my frozen chicken breasts right into the crock pot, and they were perfect.
I also made a quick side dish in our rice cooker. Thus the plug it in a wait nickname. I have never made anything but plain rice in our rice cooker so this was an experiment that I was pretty excited about.
Consensus was 4 stars all around. This would even be good shredded and put inside tortillas. So sit back and let your kitchen appliances do the work this Cinco de Mayo or any night you are in the mood for a little Tex-Mex (which is weekly in our house).
TEX-MEX Crock Pot Chicken Recipe adapted from Crock Pot recipe book
- 1 pound boneless, skinless chicken–I used a bag of Tyson Three Pepper Frozen Chicken Breasts
- 2 tablespoons taco seasoning mix–NO NEED IF USING PRE-SEASONED breasts
- 2 tablespoons flour
- 1 green pepper, cut into 1-inch-wide ( I used red and yellow peppers)strips
- 1 red pepper, cut into 1-inch-wide strips
- 1 cup frozen corn
- 1 1/2 cups chunky salsa
- 1 cup KRAFT Tex Mex Shredded Cheese
1.Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except shredded cheese; cover with lid. Add cheese about 30 minutes before finished cooking
2.Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
3.Stir before serving.
TEX-MEX Rice Cooker Recipe
- 1 1/2 cups of long grain rice
- 3 cups of water
- 1 15 oz. can of black beans, rinsed and drained
- 1 can rotel tomatoes
What do you like to make on Cinco De Mayo?