Cowboy Chicken

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Prep Time 10 mins
Cook Time 4 hrs
Temp High

Cowboy Chicken - A delicious recipe for the slow cooker.

Ingredients

  • 4-6 Chicken breasts
  • 1 Tablespoon Brown sugar
  • 1 Tablespoon Dijon Mustard
  • 2 Cups Salsa (Pick your heat preference!)

Directions

  1. Step One

    Cook on High for 4 hrs or Low for 6-8.

  2. Step Two

    Last 30 min. or so I add sour cream & a can of corn or beans (drained).

  3. Step Three

    Shred Chicken before serving.

  4. Step Four

    Serve over brown rice & top w/ sour cream, cheese, extra salsa, etc.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    YAY Y’all!!!

    Great to hear so many crockin’ successes with this one!!!

    Happy Crockin’ to ya! :D

  2. Cindy

    Cindy

    LOVE this recipe! I made it on a day I knew we would be gone all afternoon for a track meet and my 14 year old son (picky) loved it so much he asked me to make it again! I did what @Zanaida recommended and added the onion and a little more brown sugar. I also added the beans and corn. My son was eating it cold with Tostitos right out of the refrigerator the next day. It is healthy and good! Thank you!

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  3. Dawn

    Dawn

    LOVE IT!

    I did tweak it some, added more brown sugar and took out the Dijon mustard and added a little more chicken but it was good, this is now on our crock pot rotation! Hubby brought some left overs today for work (so you no that it was good if he does that!). We put it in some corn tortillas with some taco cheese and sour cream on top, YUM!

    Now I need to plan out my next week of food cooking :-) Loving your recipes and I am looking forward to your new cookbook…Crockin Clean!!!! Hope you have it on QVC :-)

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  4. Zanaida

    My husband LOVED this. I did tweak it a bit. I didn’t measure my Dijon mustard, and since I used 6 chicken breasts, I increased the brown sugar to 1/4c. I also thinly sliced a 1/2 of a very large onion and added it to the dish. I layered it in the crock pot to start: chicken, mustard, brown sugar, onions, salsa. Since I got a little more liquid than I liked, I did take the chicken out to shred it, and I added 1tbsp of cornstarch to 1/4c chicken broth and thickened up the sauce a little. Then I put the chicken back. It smelled fabulous when it was cooking. I put it over rice.

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  5. Alexis

    Instead of rice I served this with flour tortilla shells for easy chicken tacos.

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  6. Kracinda

    This was really yummy. My husband and I enjoyed it, but I only gave it 4 stars because my kids wouldn’t eat it. My 4 year old eats everything, and went on and on about how it was yucky. My 2 year old loves chicken and hardly touched it. It’s not very pretty, so maybe that had something to do with it.

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  7. Erin

    My Family Loves this recipe so much, I make it almost once a week! My husband says it is the best and I have even caught him licking the plate ;-)

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  8. Shonda

    That’s a great idea, Jan! I think I will do that too! (Adding black beans and corn)

  9. Crockin Girls

    Crockin Girls

    Kathy, it’s very possible that your slow cooker is cooking too hot. If your food boils on the LOW temp then you should probably call the manufacturer. As far as freezing, your dinner should last a good month in the freezer. Thanks for sharing your experience and your tweaks! Glad you’re crockin’ with us!!!! If you’re looking for another yummy dessert, try this one! http://crockingirls.com/recipes/chocolate-lava-cake/

  10. Kathy

    Kathy

    I made this tonight with my mom’s slow cooker. I only had 3 chicken breast and it was done in about 2 1/2 hours. Maybe it is the high altitude. Anyway, I am not a salsa eater, but I used mild and I loved this dish. I had to put most of it in the freezer as for right now I am cooking for one. I wasn’t sure what kind of beans, so I used half a can of Great Northern Beans and half a can of corn (should of used the whole can for both). I think I may take some of the left overs and make wraps or put it in soft toco shells-not sure.
    How long do you think this will last in a freezer?
    So glad I saw you on TV- now my mom’s slow cooker will be put to use:)
    OK-brownies next (diet later)

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  11. Crockin Girls

    Crockin Girls

    Ann-Marie, it’s really your preference. I would start with about 1 cup and g from there. This way the sauce will be nice and creamy.

  12. Ann-Marie

    How much sour cream do you add?

  13. Jan T.

    I added a can of black beans and a can of corn and served over rice. Amazing!

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  14. shannon t.

    It was good but missing something. We served it over steamed rice. Will tweak it a little next time. But good and super easy.

  15. Jaclyn C.

    On the old website, someone kindly left a recipe for a chili lime sauce made with plain yogurt, lime juice, lime zest and mayo. I believe it was listed under this recipe’s comments. If someone could repost, I’d be thankful :)

  16. Stacie J.

    Love this dish! Used a “Garden” Salsa and added Cholula….delicious!

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