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Chicken Tortilla Crock Pot Recipe

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Chicken Tortilla Soup Crock Pot
Chicken Tortilla Soup Crock Pot from www.foodahead.com

Description

This Chicken Tortilla Crock Pot Recipe is a delicious and easy way to make a comforting Mexican-inspired meal. It's full of flavor and requires minimal effort to prepare. It's a great one-pot meal that's perfect for busy weeknights or lazy weekends. The chicken is cooked in a flavorful sauce made with tomatoes, peppers, onions, garlic, and spices. The sauce is then combined with cooked chicken and tortillas and cooked until everything is tender and bubbly. Serve it topped with cheese, sour cream, and your favorite toppings for a tasty meal that everyone will love.

Prep Time

This Chicken Tortilla Crock Pot Recipe takes about 15 minutes of prep time. This includes chopping the vegetables, combining the sauce ingredients, and prepping the chicken. It's a fast and easy meal to prepare that won't take up too much of your time.

Cook Time

This Chicken Tortilla Crock Pot Recipe takes about 4 hours of cook time. This includes the time it takes to cook the chicken and simmer the sauce. The longer it cooks, the more flavorful and tender the chicken will be. So, be sure to give it enough time to cook properly.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 pounds boneless, skinless chicken breasts
  • 8 (6 inch) corn tortillas
  • 1 cup shredded Mexican cheese blend
  • Optional toppings: sour cream, cilantro, avocado, etc.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 5 minutes.

2. Transfer the mixture to a 6-quart slow cooker. Add the chicken broth and stir to combine. Nestle the chicken breasts into the slow cooker and cover. Cook on low for 4 hours.

3. Remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker and stir to combine. Cut the tortillas into 1-inch strips and add to the slow cooker. Cover and cook for 30 minutes more.

4. Serve the chicken tortilla crock pot recipe topped with cheese and your favorite toppings. Enjoy!

Equipment

  • Large skillet
  • 6-quart slow cooker
  • Two forks

Notes

For a spicier version, use hot diced tomatoes and add some extra chili powder or cayenne pepper. You can also add some diced jalapenos to the sauce for an extra kick.

Nutrition: Per Serving

Calories: 446 calories, Carbohydrates: 27 g, Protein: 34 g, Fat: 19 g, Saturated Fat: 9 g, Cholesterol: 105 mg, Sodium: 732 mg, Potassium: 832 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 1092 IU, Vitamin C: 30 mg, Calcium: 166 mg, Iron: 2 mg.

Recipe Tips

  • If you don't have a slow cooker, you can make this recipe in the oven. Preheat the oven to 375°F. Follow the instructions above, but instead of transferring the sauce to a slow cooker, transfer it to a 9x13-inch baking dish. Add the chicken and tortillas and bake for 30 minutes, or until the chicken is cooked through.
  • For a creamy version of this recipe, add a can of cream of chicken soup to the sauce. This will give the sauce a creamy texture and add a lot of flavor.
  • This recipe is great served with a side of rice. You can also use the leftovers to make tacos or burritos.
  • If you don't have Mexican cheese blend, you can use cheddar, monterey jack, or queso fresco.

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