If you don’t have a collection of hot sauce in your cupboards, you may not be able to fully appreciate a Crock Pot Mexican Chicken dish, at least not yet. I use de-boned, dark meat chicken to make this dish, although boneless chicken breasts stand up well also. Don’t be afraid to be generous with the hot sauce as it will be cooled down a bit with the cream of mushroom soup and the milk. When you thicken the sauce you can even add a touch more milk if the flavor is too intense for your family’s taste. Serve this dish over a bed of rice, so you can stretch the meal just a bit further.
Most crockpot recipes that I have seen are meant to simmer on low for long periods of time. This slow cooking blends the flavors together and keeps the meat moist and tender. This particular Mexican Chicken dish is also suitable for beef. If the hot sauce doesn’t intimidate the chicken, it sure won’t intimidate the beef. I use beef stew meat to fix a meal that is budget friendly and that will make my beef-loving husband smile, too.