#easytexmex

A comforting Tex-Mex twist on a classic dish, Slow Cooker King Ranch Chicken served over baked potatoes is a hearty and delicious meal perfect for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 10.5 oz cream of chicken soup. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 10 oz diced tomatoes with green chilies, drained. 1 cup chicken broth. 1 tablespoon chili powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 4 large russet potatoes, scrubbed and pierced with a fork. 1 cup shredded cheddar cheese. Sour cream and chopped cilantro, for garnish.

Instructions: In a slow cooker, combine cream of chicken soup, drained tomatoes, chicken broth, chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper. Add chicken breasts to the slow cooker, making sure they are covered with the sauce. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. About 1 hour before serving, place scrubbed potatoes directly on oven rack and bake at 400F 200C for 1 hour, until tender. Once chicken is done, shred it using two forks and stir it back into the sauce. To serve, split baked potatoes open and ladle a generous portion of King Ranch Chicken over each potato. Top with shredded cheddar cheese, sour cream, and chopped cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Crock-Pot fajitas are an easy and flavorful way to enjoy a Tex-Mex favorite. Letting the ingredients simmer slowly in the slow cooker allows the flavors to meld together perfectly, resulting in tender chicken and perfectly cooked vegetables.

Ingredients: 2 lbs chicken breasts, sliced. 3 bell peppers, sliced. 1 onion, sliced. 1 packet fajita seasoning mix. 1/4 cup chicken broth. Tortillas, for serving. Optional toppings: salsa, sour cream, cheese, guacamole.

Instructions: In a slow cooker, place sliced chicken breasts, bell peppers, and onion. Sprinkle fajita seasoning mix over the top. Pour chicken broth into the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Once cooked, shred chicken using two forks and mix everything together. Serve hot with tortillas and optional toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes

Skillet Chicken Fajitas are a quick and flavorful Tex-Mex dish that's perfect for a weeknight dinner. Tender chicken, sautéed peppers and onions, and a burst of citrusy lime make these fajitas a family favorite.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced into thin strips. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons fajita seasoning mix. 2 tablespoons vegetable oil. 8 small flour tortillas. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges.

Instructions: Warm the vegetable oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the sliced chicken until the chicken is no longer pink. Add the minced garlic and fajita seasoning mix and stir them in. Cook for another one to two minutes, until the food smells good. Put the onion and bell pepper slices in the pan. For about 5 to 7 minutes, stirring every now and then, cook until the vegetables are soft and slightly caramelized. You can warm the flour tortillas up in a dry pan or the microwave for 20 seconds. Put some of the chicken and vegetable mix on each tortilla to make the fajitas. Put cheddar cheese shreds, sour cream, and chopped cilantro on top. Add fresh lime juice to each fajita. Cut the tortillas in half and serve right away.

Prep Time: 15 minutes

Cook Time: 20 minutes