Mexican-style chicken in a multicooker
Description
One of the main advantages of this recipe for Mexican-style chicken in a slow cooker is its simplicity, as there's no need to separately sauté or simmer the ingredients. For example, I don't even thaw the meat—I just put it straight from the freezer into the pot, add beans and salsa sauce, and then spend the next 40 minutes doing other things. Actually, this easy slow cooker Mexican chicken recipe is a lifesaver when you come home tired from work and have nothing ready for dinner—this recipe really comes in handy.
Instructions
- 1
Step 1
First, preheat the multicooker at medium temperature and place the frozen chicken breasts into it.
- 2
Step 2
Open the cans of beans and drain them into a colander to remove excess liquid, then rinse the beans under running water.
- 3
Step 3
Add the rinsed beans to the multicooker bowl with the chicken.
- 4
Step 4
Add salsa sauce, spices, and salt to taste. Close the lid, set the "Stewing" mode for 40 minutes.
- 5
Step 5
When the mode ends, you can start having dinner. By the way, there's no need to prepare a side dish for the meat, as the dish is quite filling thanks to the beans. Enjoy, everyone!