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Ole! Get ready to celebrate Cinco de Mayo with these delicious crock pot recipes. Whether you’re hosting a fiesta or just craving some Mexican flavors, these recipes are sure to satisfy your taste buds. From savory soups to cheesy nachos, there’s something for everyone to enjoy. So grab your sombrero and let’s get cooking!

Crock Pot Chicken Enchilada Soup

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the crock pot.
2. Add the black beans, corn, tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
3. Cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.
4. Remove the chicken from the crock pot and shred it with two forks.
5. Return the shredded chicken to the crock pot and stir to combine.
6. Cook for an additional 30 minutes to allow the flavors to meld.
7. Serve hot, topped with your favorite garnishes such as shredded cheese, sour cream, and diced avocado.

Crock Pot Salsa Verde Chicken

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 jar salsa verde
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Place the chicken thighs in the crock pot.
2. In a separate bowl, combine the salsa verde, cumin, garlic powder, onion powder, salt, and black pepper.
3. Pour the salsa mixture over the chicken.
4. Cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the crock pot and shred it with two forks.
6. Return the shredded chicken to the crock pot and stir to combine.
7. Cook for an additional 30 minutes to allow the flavors to meld.
8. Serve hot, wrapped in warm tortillas with your favorite toppings such as shredded cheese, guacamole, and pico de gallo.

Loaded Crock Pot Chicken Nachos

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1/2 cup water
• Tortilla chips
• 1 cup shredded cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup sliced black olives
• 1 jalapeno, sliced
• Sour cream, guacamole, and salsa for serving

Instructions:

1. Place the chicken breasts in the crock pot.
2. In a small bowl, mix together the taco seasoning and water.
3. Pour the taco seasoning mixture over the chicken.
4. Cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the crock pot and shred it with two forks.
6. Spread a layer of tortilla chips on a baking sheet.
7. Top the tortilla chips with the shredded chicken, cheese, tomatoes, red onion, black olives, and jalapeno slices.
8. Broil on high for 2-3 minutes, until the cheese is melted and bubbly.
9. Serve hot, with sour cream, guacamole, and salsa on the side.

These crock pot recipes are perfect for celebrating Cinco de Mayo. They are easy to prepare, packed with flavor, and will have your guests coming back for seconds. So dust off your crock pot and get ready to indulge in these delicious Mexican-inspired dishes. Happy cooking and feliz Cinco de Mayo!