Ingredients

8 -10 chicken thighs ( without skin , preferred )
1 can tomato paste
1 packet dry enchilada mix
1 cup water
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
black olives , to garnish ( optional )
sour cream , to garnish ( optional )
green onion , to garnish ( optional )
When you have a busy day ahead of you, you need a recipe that is easy, healthy, and full of flavor, that's where 9 to 5 Mexican Crock Pot Chicken comes in. There are only a few steps to this recipe, which means you can put it together quickly and forget about it while it cooks. This recipe is perfect for those on a budget, as chicken thighs are affordable and versatile. You can use the leftovers for lunches or dinners later in the week. The flavor of the chicken is a mix of tomato and spices that is hearty and satisfying.

Instructions

1.Place the chicken thighs in the crock pot.
2.Mix together the tomato paste, enchilada mix, and water. Pour the mixture over the chicken.
3.Cook on low heat for 6-8 hours or on high heat for 4-6 hours.
4.Sprinkle shredded cheese over the chicken and cook for an additional 10-15 minutes, until cheese is melted.
5.Serve with black olives, sour cream, and green onions if desired.

PROS

This recipe is incredibly easy to make and perfect for busy weekdays.
The chicken is moist, flavorful, and can be served with a variety of sides.

Leftovers can be used for salads, sandwiches, or wraps.

CONS

The chicken thighs should have their skin removed which means they may dry out if cooked for too long.

If you like a spicier flavor, you may need to add additional spices to the mix.

HEALTH & BENEFITS

Chicken is a great source of protein, which is essential for building and repairing muscles, promoting fullness, and reducing cravings.
The tomato paste in this recipe is a good source of lycopene, which has been linked to reducing the risk of heart disease, certain types of cancer, and maintaining healthy skin.

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