Tex-Mex Chicken

Tex-Mex Chicken
Yield: 7 cups filling Prep 15 mins Cook 4 hrs 30 mins (low) or 3.5 hours (high)


  • 1 14 1/2 ounce can diced tomatoes with jalapenos, drained
  • 1 1/4 cups salsa verde (such as Herdez)
  • 1 tablespoon ground cumin
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 pounds boneless, skinless chicken thighs (10 to 12 thighs), fat removed
  • 1 large red pepper, seeded, sliced
  • 1 large yellow pepper, seeded, sliced
  • 1 medium onion, sliced
  • 1 14 1/2 ounce can black beans, drained, rinsed, coarsely mashed
  • 1 14 1/2 ounce can corn, drained
For tacos:
  • 12 hard taco shells
  • 3/4 cup shredded Monterey jack cheese
  • 1 avocado, chopped

Make It

1. In a 5 to 5-1/2-quart slow cooker, combine tomatoes, 3/4 cup of the salsa verde, cumin, garlic, salt and pepper. Add chicken, peppers and onion; stir to coat. Cover and cook on HIGH for 3-1/2 hours or LOW for 4-1/2 hours.

2. Remove chicken from slow cooker to a cutting board and let cool slightly.

3. Strain mixture over a large bowl or measuring cup; set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 minutes.

4. Meanwhile, shred chicken and stir back into slow cooker with remaining 1/2 cup salsa verde and 1 cup of the reserved liquid (or more if desired).

For tacos:

5. Set aside half the mixture (3-1/2 cups). Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 tablespoon cheese and chopped avocado slices. Freeze remaining half mixture for future use. Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla.

Nutrition Facts

Amount Per Serving: cal. (kcal): 217, Fat, total (g): 10, chol. (mg): 3, carb. (g): 17, fiber (g): 4, pro. (g): 16, sodium (mg): 380, Percent Daily Values are based on a 2,000 calorie diet.