Zesty Mexican Chicken Recipe

3.5 2 3
Zesty Mexican Chicken Recipe
Zesty Mexican Chicken Recipe photo by Taste of Home
Publisher Photo

Zesty Mexican Chicken Recipe

Read Reviews
3.5 2 3
Publisher Photo
A hint of lime juice helps tame the heat in this zesty, tender chicken with crunchy vegetables. And because it’s all prepared in the slow cooker, you and your kitchen will stay cool, too! Michelle Sheldon - Middletown, DE
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups hot cooked rice

Directions

Place chicken in a 4-qt. slow cooker coated with cooking spray.
In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
Cover and cook on low for 3-4 hours or until chicken is tender. Serve with rice. Yield: 6 servings.
Originally published as Zesty Mexican Chicken in Healthy Cooking June/July 2009, p55

Nutritional Facts

1 chicken breast half with 1/2 cup rice and 1/2 cup tomato mixture : 256 calories, 3g fat (1g saturated fat), 63mg cholesterol, 257mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups hot cooked rice
  1. Place chicken in a 4-qt. slow cooker coated with cooking spray.
  2. In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
  3. Cover and cook on low for 3-4 hours or until chicken is tender. Serve with rice. Yield: 6 servings.
Originally published as Zesty Mexican Chicken in Healthy Cooking June/July 2009, p55

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MY REVIEW
CherrieLayton User ID: 6108431 122848
Reviewed Dec. 1, 2013

"This is good tasting and easy to prepare. It is now a staple in our house."

MY REVIEW
leslmay User ID: 1106212 183865
Reviewed Aug. 23, 2010

"This recipe is easy. You can make the sauce part ahead of time and then in the morning put the chicken in the crock pot, pour the sauce over top and dinner will be ready when you get home. Great flavor, too. Also when I cook my rice I added chicken broth and chopped corriander."

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