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Recipes Tortilla Chicken Crockpot Medley

The most convenient thing about a crockpot is that it will cook the dinner even if no one is home. If you have something on your mind besides crockpot chicken, you can still put the chicken in the crockpot to cook and finish your project when you get home.

Chicken recipes often give us ideas of something tasty. Perhaps the recipe calls for shredded chicken. You have a whole chicken ready to cook. Use your crockpot to cook the chicken while you are away. The cut pieces will stay juicy and tender and blend with the other flavors in the mix. Remove the cooked pieces when you get home and let them cool. Shredding the chicken pieces will be easy because the meat gets so tender it practically falls of the bone. Be certain to remove all the bones from the chicken and discard them. Of course, the house will smell so good that the family will think dinner is finished. Easy chicken recipes save the day as you can complete the dinner in less than thirty minutes.

Tortillas and chicken make a good match and although smoked chicken recipes are good to use, preparing the ingredients in the crockpot is just perfect for many recipes.

Ingredients –

  • 3 pounds chicken parts with skin removed and discarded
  • 2 large red onions
  • 2 large red peppers
  • 2 large cans pinto beans
  • 2 tablespoons cooking oil
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • One 8-ounce can tomato sauce
  • Salt and pepper to taste
  • ¼ cup chicken bouillon
  • 1 teaspoon chili powder
  • Sour cream
  • Sliced avocado or guacamole
  • Fresh salsa
  • 12 medium flour tortillas


Rinse the chicken in cold water and pat it dry with paper towels. Trim any fat from the chicken. Peel and slice the onions into thin rings. Place oil into skillet and heat on high. Place the chicken in the skillet with a sprinkle of salt and pepper. Turn after 2 minutes to brown the other side.

Add the onion and stir the rings to soften them for 3 minutes. Turn the burner off. Put the chicken into the crockpot and place the onions on top of the chicken.

Mix the lime juice, tomato sauce, chili powder, and chicken bouillon in a small mixing bowl and pour over the chicken and onions. Cover and turn the crockpot to low. If the crockpot has a timer, set it for six hours.

When the chicken is cooked or you arrive home, whichever comes last, remove the chicken from the crockpot and place on a platter to cool. Use tongs or a slotted spoon to lift the chicken, allowing the liquid to drop back into the crockpot. Cover the crockpot to retain the liquid and keep the remaining ingredients warm. Use a warm setting if you have it.

Put a loose cover over the chicken to keep it from drying out while it cools enough to shred it.

Slice the peppers in half lengthwise. Remove and discard the seeds and stem. Cut into thin slices.

Open the cans of beans. Drain, rinse, and drain again.

Add the pinto beans and peppers to the crockpot, stir quickly and cover it again. Shred the chicken, discarding the bones. Put the chicken into the crockpot, stir quickly, and place the lid back on. Turn the crockpot to medium for 30 minutes to heat the beans and peppers.

Warm the tortillas and place on a covered plate. Set the crockpot on the table. Put the cilantro, sour cream, avocado, and salsa out for family and guests to serve themselves.

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