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    Home » Recipes » 5 Ingredients or Less

    Published: Sep 22, 2014 · Last Updated: Mar 3, 2018 by Kyndra Holley

    Creamy Mexican Slow Cooker Chicken - Low Carb, Gluten Free

    This post may contain affiliate links

    7490 shares
    Jump to Recipe

    Creamy Mexican Slow Cooker Chicken, Low Carb, Gluten Free

    Creamy Mexican Slow Cooker Chicken, Low Carb, Gluten Free

    Not only is this chicken dish made with only 5 ingredients, but it is made in the slow cooker. Dinner doesn't get much easier than that. Looking for some other quick meal ideas? I have a whole section on my site dedicated to recipes with 5 ingredients or less. You can find it - Here. Also, don't forget to check out my new book - The Primal Low Carb Kitchen - Comfort Food Recipes for the Carb Conscious Cook.

    Check out some of my other favorite low carb slow cooker recipes:

    • Hearty Slow Cooker Beef Stew
    • Slow Cooker Clam Chowder with Bacon
    • Slow Cooker Chicken Bacon Chowder
    • Slow Cooker Kickin' Chili
    • Shredded Taco Pork

    Low Carb and Gluten Free Weekly Meal Plans | Peace Love and Low Carb

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    Creamy Mexican Slow Cooker Chicken – Low Carb, Gluten Free


    ★★★★★

    5 from 2 reviews

    • Total Time: 6 hours 5 minutes
    • Yield: 6 servings 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 cup sour cream
    • ½ cup chicken stock
    • 1 - 14 oz can diced tomatoes and green chilies
    • 1 batch homemade taco seasoning
    • 2 lbs chicken breast

    Instructions

    1. Heat slow cooker on low setting.
    2. To the slow cooker, add the sour cream, chicken stock, diced tomatoes with green chilies and taco seasoning. Mix until all ingredients are well combined.
    3. Add the chickens breasts to the slow cooker. Cover and cook on low for 6 hours

    Notes

    Per Serving
    Calories - 262
    Protein - 32 g
    Fat - 13 g
    Carbs - 8.3
    Fiber - 2.5
    Net Carbs - 5.8 g

    • Prep Time: 5 minutes
    • Cook Time: 6 hours

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Patti says

      July 30, 2017 at 2:30 pm

      What about the sauce curddling ? Any ideas on how to prevent that or reduce that?

      Reply
    2. Tamara says

      June 01, 2017 at 2:02 pm

      Wondering if it could be cooked on high for less time? Anyone tried? I got started late!

      Reply
    3. Dawn Ward says

      January 25, 2017 at 11:31 am

      I haven't tried this recipe yet but can't wait to do so! I just wanted to pop on and say how EXTREMELY grateful I am for your site and your willingness to share your recipes with us. I am trying to adopt a lower-carb lifestyle, and as someone who gets easily overwhelmed when it comes to meal planning and cooking, your site is an invaluable resource! Thank you so much!

      Reply
    4. Tammy D says

      January 21, 2017 at 5:21 pm

      This looks so great and I'm excited to try it! I've already made my taco seasoning but I'm a little unclear on how much to use in this recipe. Do I use the entire "making" of the taco seasoning recipe as stated in the chicken recipe or just the 2 TBLs/per pound of meat as noted in the seasoning recipe? Thanks!

      Reply
      • Peace Love and Low Carb says

        January 22, 2017 at 11:02 am

        The seasoning recipes is talking about mixing it with ground meat for tacos. For this recipe, you use the entire batch

        Reply
    5. Tammy says

      August 30, 2016 at 12:31 pm

      I made this the other day and it is SO good. The first meal we had it over a little rice. It was thin, but perhaps because I used frozen chicken breasts. The taste is marvelous. A little bit of heat to it, but not 'hot'. I shredded the chicken up for the next meal(there are only 2 of us, so we got several meals out of one batch)and used it in low carb tortillas. SO good! I did use low sodium store bought taco seasoning, and used just a couple of teaspoons. I'll be making this recipe at least once a month. Thank you Kyndra!

      Reply
      • Peace Love and Low Carb says

        August 30, 2016 at 5:17 pm

        So happy you all enjoyed it. Thank you so much for taking the time to come back and let me know.

        Reply
    6. Ann says

      August 18, 2016 at 9:45 pm

      I've made something similar but never included dairy (sour cream, yogurt, etc). I always thought the long cooking time would make the dairy inedible. Based on your reviews I am looking forward to trying this! We like Mexican-inspired meals so I think I might shred the chicken and use it as a filling for enchiladas using corn tortillas. We trend toward eating low carb but indulge once in a while. I think this would be awesome for that! (has anyone tried this using chicken thighs? I know that adds more fat. Just wondering. Thanks!!)

      Reply
      • Peace Love and Low Carb says

        August 19, 2016 at 9:06 am

        I think it would still be just as good, if not better with chicken thighs. Added bonus that you can usually get them for cheaper too. Win/win!

        Reply
    7. Julia Russell says

      August 02, 2016 at 9:42 am

      Do you drain the tomatoes or use the juice? I am sure it is delicious either way!...Thank you for all of your hard work on this website...Your t-shirts are adorable too!!

      Reply
      • Peace Love and Low Carb says

        August 03, 2016 at 8:36 am

        Just add in the whole can 🙂

        Reply
    8. Wendy says

      June 06, 2016 at 5:21 pm

      Oh this sounds great, I usually make mine with just salsa and chicken never thought of adding the sour cream can't wait to make it again now.
      Also thank you for your site, I use my fitness pal to figure out my macros on all my recipes because your ingredients may be a little different than my ingredients and if one is taking the time to live a healthy low carb life figuring out your own nutritional values is just another part of the process imo 🙂

      Reply
    9. Michelle says

      February 27, 2016 at 8:46 pm

      I made this today, really yummy! I wonder if I used too much of the taco seasoning, though. I made the entire batch and threw it in, but my final product looks sooo much darker than the picture! Was I just supposed to use a serving like I would have for taco meat? Thanks!

      Reply
    10. amym says

      February 07, 2016 at 7:39 am

      I made this for dinner last night and used 3 pounds of chicken. It was devoured. .

      Reply
      • Ericka says

        October 05, 2018 at 10:32 pm

        Did you by chance alter the amount of anything, or did you keep everything the same? I have close to 3 pounds and I also purchased a taco spice packet.. any help would be much appreciated. Thanks in advance!

        Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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