Crock Pot Chicken Ole
Get ready to savor the bold and comforting flavors of Crock Pot Chicken Ole, a deliciously easy slow-cooker recipe that combines tender shredded chicken with a zesty, creamy sauce. This crowd-pleaser features boneless, skinless chicken breasts simmered to perfection with diced tomatoes and green chilies, black beans, frozen corn, and a touch of taco seasoning for a Tex-Mex kick. A finishing touch of gooey melted cheddar cheese elevates each bite, making it irresistible. Perfect for busy weeknights, this hands-off recipe only takes 10 minutes to prep and transforms into a hearty, flavorful dish after a few hours in your crock pot. Serve it over rice or with crunchy tortilla chips, and don't forget a dollop of sour cream and a sprinkle of cilantro for a fresh, vibrant garnish!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 medium onion, finely chopped
- 1 packet (1 oz) taco seasoning
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons cilantro, chopped (optional, for garnish)
- tortilla chips or cooked rice (optional, for serving)
Instructions
Place the boneless, skinless chicken breasts at the bottom of your crock pot.
Pour the diced tomatoes with green chilies, cream of chicken soup, black beans, and frozen corn over the chicken.
Add the finely chopped onion and sprinkle the taco seasoning evenly over the mixture.
Stir gently to ensure the ingredients are combined without displacing the chicken too much.
Cover the crock pot with the lid and cook on low heat for 6 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
Once cooked, carefully remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crock pot and mix it well into the sauce.
Sprinkle shredded cheddar cheese over the top of the mixture, cover, and let it cook for an additional 15 minutes, or until the cheese is melted.
Serve hot with a dollop of sour cream, a sprinkle of chopped cilantro, and a side of tortilla chips or cooked rice, if desired.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 8130 mg | 353% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 24.5 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1498 mg | 115% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3940 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
