Obscenely Easy Slow Cooker Creamy Mexican Chicken

I’m a firm believer in easy–making your plan fit into your life, in the real world. And I’m not a fancy cook. The fancier and fussier it is, the less likely I am to make it.

I don’t think I’m alone in this. The overwhelming response to my Easy Low Carb Mexican Chicken Casserole is a pretty good hint, many of y’all can relate.

This recipe has a lot of similarities to that casserole recipe. Except it’s even easier, and takes ten minutes to put together, if you’re slow-moving. Like me. Score!IMG_5153

This dish is rich and filling, and will probably be welcomed even by the die-hard carb eaters in the house. Like most of my cooking, it’s flexible and forgiving, so if you want to try it with your own twist, go ahead!

I am not a soup person in general, but as I was happily chowing down, I realized it would make a really awesome soup. For soup, add more bone broth or chicken broth to make it the consistency you like. You could also add sour cream or heavy cream if you wanted an ultra-creamy soup, although it’s pretty creamy as-is. (I wouldn’t add more dairy products until the last hour of cooking, to avoid maybe having them separate).

We enjoyed this on the day of making it, but agreed it was even tastier the next day, after the flavors continued to blend. This does have a smidge of heat. If you like your food a little plainer, drop the cayenne pepper.

Print

Obscenely Easy Slow Cooker Creamy Mexican Chicken

Course: Main
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 servings
Calories: 238 kcal

Ingredients

  • 1 1/2 pounds boneless chicken
  • 2 tablespoons bone broth optional
  • 1 tablespoon onion powder
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper optional
  • 4 tablespoons butter
  • 8 ounces cream cheese
  • 10 ounce can of tomatoes with green chilies drained

Instructions

  1. Place thawed chicken in a single-ish layer on bottom of crock pot.
  2. Add broth on top.
  3. Add spices, butter and package of cream cheese.
  4. Pour the can of tomatoes with green chilies (aka Rotel) on top.
  5. Cook on low for 8 hours, on high for 4 hours, or until done and pull-apart tender.
  6. Mix it up! Serve as is, or over cauli-rice or however you like it.

Recipe Notes

I just pulled apart the chicken, mixed it up in the sauce and served over caulirice. If you're super lazy like me, you might even use the steamable, pre-grated caulirice. This recipe is great the next day!

Nutrition Facts
Obscenely Easy Slow Cooker Creamy Mexican Chicken
Amount Per Serving (1 cup)
Calories 238 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Cholesterol 3mg 1%
Sodium 339mg 14%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

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Pictures don’t do this justice. At least, my pictures don’t!

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With a little cauli-rice and a salad, you’ve got a delightfully low carb and delicious meal. And you’ll have leftovers for the next day. You can bet this is going into my regular lineup.

Lemme know if you are giving this a go and how it works out for you!

Are you a lazy cook, too?

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2017-12-07T13:47:10+00:00 May 27, 2016 / 3:57 pm |Main Courses|4 Comments

4 Comments

  1. Josey June 5, 2016 at 6:06 pm - Reply

    Yum for sure, great recipe. I put it over miracle noodles, more filling and more fibre.

    • Dix June 5, 2016 at 6:29 pm - Reply

      Great idea! Glad to year you liked it.

  2. Keely June 26, 2016 at 7:45 am - Reply

    Goes great with pork rinds for dipping up the sauce…

    • Dix June 26, 2016 at 8:03 am - Reply

      Great idea! The sauce is delicious.

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