Crock Pot Bajio Chicken – a delicious recipe with chicken breasts, salsa, cumin, brown sugar, green chilies, Sprite. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine all ingredients in a crock pot.
2
Cook on low for 5-6 hours.
3
Remove chicken and shred.
4
Return to crock pot and cook 1 more hour.
5
Thicken the juices with a little cornstarch mixed in water, if desired.
6
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
7
Serve with taco fixings or as suggested in the recipe description.
8
OAMC/Freezer Instructions:
9
Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag.
10
Freeze flat.
11
When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!).
12
It works best if you let it thaw in your fridge for about 24 hours before reheating it.
325
kcal
Calories
6
g
Fat
29
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 chicken breasts, ½ cup salsa (I used medium heat salsa), 1 tablespoon cumin, ½ cup brown sugar (more or less to taste), and more.
Yes, Crock Pot Bajio Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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