Prep: 10 Mins Cook: 240 Mins

Marinated Slow Cooker Mexican Chicken and Potatoes


1 Tbsp. vegetable oil
3 1/2 - 4 lb. roasting chicken
Salt and pepper
4 medium potatoes, such as Yukon Gold, peeled and halved
1 large yellow onion, sliced
3 garlic cloves
4 cups chicken stock (or water)
1 large bottle (16 oz.) ORTEGA Taco Sauce (any variety)
1 package (1.25 oz.) ORTEGA Reduced Sodium Chili Seasoning Mix
1 can (4 oz.) ORTEGA Diced Green Chiles
ORTEGA Soft Tortillas (any variety)


1. Heat vegetable oil in a large skillet. Season chicken with salt and pepper and brown chicken, for 6 to 7 minutes.
2. Place chicken in a slow cooker and arrange potatoes, onion and garlic around chicken. Add stock, taco sauce, and chili seasoning.
3. Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until chicken is very tender. Stir in diced chiles and cook 5 minutes or until heated through. Serve with warm tortillas.

Makes 6 servings.
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