Easy-Peasy Mexican Crockpot Chicken

I mentioned yesterday how much I love Mexican food. Over the years I’ve developed some tricks that help me to save time and money. One of these tricks is a Mexican Seasoning Blend that you can find here.

It’s simple and I throw it together with those inexpensive little packets of Chili, Cumin, and Oregano that you find in the Mexican foodsection of the supermarket. It’s got the addition of cocoa and masa harina for flavor and to thicken it a bit.

I use it as dry rub on beef before grilling or for taco meat on the stove top. I add it a little to a vinaigrette for taco salad. It’s very versatile. 

The school year starts early for my family. I started back to school shopping yesterday (great buys at Old Navy, if you are interested). It’s time to dust of some of my busy-time recipes. 

 One of the easiest dishes I make is a Crockpot Chicken dish. It gives me enough cooked chicken for tacos or taquitos, with leftovers for taco salad or quesadillas. One big pot yields enough chicken for my family of 3 to eat 3 meals a piece.

Mexican Crockpot Chicken

1 bag of frozen chicken breasts or tenders
3 -4 cups of water (Use more water is cooking for a longer period of time)
1 onion, diced
2 Tablespoons Mexican Seasoning Blend

Place the onions in the crockpot, followed by the chicken. Stir the Mexican Seasoning into the water, then pour over chicken. Place cover on pot and cook at high for 3-4 hours or cook on low setting for 5-6 hours.

Dice or shred chicken.

Image credit: Michelle Smith