Crock Pot Spicy Chicken Breasts Recipe

crock pot spicy chicken breasts recipe
  • Yield: 8 serving plates
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    6 g
  • Cholesterol

    97 mg
  • Sodium

    425 mg
  • Carbohydrate

    1 g
  • Fiber

    0 g
  • Protein

    29 g

Crock pot spicy chicken breasts recipe. Boneless and skinless chicken breasts with the beans, cooked rice, enchilada sauce, and spices cooked in a crock pot. Do you like to cook chicken breasts in the crock pot? if so, you may like Feta-Topped Chicken:

Crock Pot Feta-Topped Chicken Recipe

Chicken breasts with herbs, lemon zest, and chicken broth cooked in 5-quart (5 L) crock pot and served with feta cheese and fresh parsley. Very delicious!

makes 6 servings

Ingredients: 1 teaspoon (5 ml) each: grated lemon zest, dried basil, dried rosemary, 1/2 teaspoon (3 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper, 2 cloves garlic, peeled and finely chopped 4 skinless and boneless chicken breast halves, 1/2 cup (125 ml) low-sodium chicken broth, 1/2 cup (125 ml) crumbled feta cheese, 2 tablespoons (30 ml) chopped flat-leaf parsley

Instructions: In a small mixing bowl, combine lemon zest, dried basil, rosemary, chopped garlic, and seasoning. Mix well. Rub lemon zest mixture onto chicken breast halves. Arrange rubbed chicken breasts in the crock pot. Pour chicken broth over chicken in crock pot.

Slosecrock pot and cook on low-heat setting for 5-6 hours or until chicken breasts are fork-tender.

Turn off crock pot and open the lid. Transfer cooked chicken to a serving platter. Discard cooking liquid. Top cooked chicken breasts with crumbled feta cheese and chopped fresh parsley. Serve hot with a tossed green salad.

Crock Pot Spicy Chicken Breasts Recipe


  • 4 boned and skinned chicken breasts
  • 1 can (14½ oz (435 ml)) Italian-style stewed tomatoes, undrained
  • 10 oz (300 ml) can enchilada sauce
  • 1/4 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 tablespoon (15 ml) chipotle pepper in adobo sauce
  • 4 cups (1 l) cooked long-grain rice
  • 15 oz (450 ml) can beans, drained
  • 3/4 cup shredded Pepper Jack cheese
  • 3/4 cup shredded Cheddar cheese
  • sour cream, avocado, fresh chopped cilantro for garnish


Step 1

Place chicken breasts in 5-quart (5 L) crock pot.

Step 2

In a large mixing bowl, combine undrained tomatoes, enchilada sauce, dry ingredients, and chipotle pepper. Mix well. Pour spice mixture over chicken in crock pot.

Step 3

Cover crock pot and cook on low-heat setting for 3-4 hours until chicken breasts are cooked through.

Step 4

Open the lid and, using tongs, remove cooked chicken breasts from the crock pot. Shred, using 2 forks and return shredded meat to the crock pot.

Step 5

Stir in cooked rice and drained beans. Sprinkle shredded cheeses evenly over top of the mixture. Cover crock pot and cook for further 25-30 minutes.

Step 6

Turn off crock pot and open the lid. Transfer spicy chicken breasts mixture to serving plates. Serve hot.

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