Slow Cooker Bajio Chicken Salad

To be honest, I have never actually eaten at Bajio’s (a Fresh-Mex restaurant) but I saw this recipe over at Your Home Based Mom and knew I had to try it. It reminded me of our Cafe Rio Sweet Pork recipe that my family absolutely LOVES . . . and this recipe was definitely a winner!!! It was more a sweet Mexican dish instead of of a hot one, which was perfect for my kids (my husband prefers hot foods, so he poured on the hot sauce!).
The thing that I love most about this chicken is that it is so versatile! I had mine on top of a salad with black beans, avacados and tomatoes; the kids had their chicken in a quesadilla, and my husband ate his on crunchy tortilla shells . . . whatever fits your fancy!

Anyway, this recipe is being added to our dinner rotation immediately!

Slow Cooker Bajio Chicken
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Ingredients

  • 5 chicken breasts
  • 1/2 cup salsa
  • 1 Tbsp cumin
  • 1/2 cup brown sugar (more to taste)
  • 1 4 oz. can diced green chilies
  • 6 oz. Sprite (1/2 can)

Instructions

  1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
  2. Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
  3. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
  4. This would be easy to use as a freezer meal! Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). (It works best if you let it thaw in your fridge for about 24 hours before reheating it)
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http://www.sixsistersstuff.com/recipe/2011/08/slow-cooker-bajio-chicken/

 

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36 Responses to “Slow Cooker Bajio Chicken Salad”

  1. Excuse my ignorance, but I'm new to Pinterest. I'm following you, but would like to pin individual recipes, like this one, to my board. How do I do that? Also, when you say any slow cooker recipe can also be done in a beanpot, will you give instructions for this one (order, cooking time, microwave or oven, etc.) so I can transfer the recipe? Just got a bean pot and have not used it yet. Thanks.
  2. Ok so I made this very apprehensively, as I am not a fan of sweet tasting meats--It was a definite win! Though I did leave out the brown sugar. I set the fixings out for tacos and my husband wanted to just eat the chicken plain because it tasted so good! Thanks for sharing!
  3. Jennine
    Does the cumin make it hot? I love cumin but a tablespoon sounded like a lot so I just did a teaspoon. Also, have you ever tried cooking on high? I didn't get it in on time for low so I'm trying that and hoping it won't dry it out.
  4. I made this recipe along with 3 other Six Sisters recipes for my sister who is expecting a baby very soon. It is absolutely delicious. I also tried poaching the chicken breasts and then making the sauce on the stove and stirred it into the chicken after shredding the meat and it was just as good and quicker. It is great on a salad, in taco shells, or even inside lettuce wraps. Yum! A keeper for sure.

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