Obscenely Easy Slow Cooker Creamy Mexican Chicken

I’m a firm believer in easy–making your plan fit into your life, in the real world. And I’m not a fancy cook. The fancier and fussier it is, the less likely I am to make it.

I don’t think I’m alone in this. The overwhelming response to my Easy Low Carb Mexican Chicken Casserole is a pretty good hint, many of y’all can relate.

This recipe has a lot of similarities to that casserole recipe. Except it’s even easier, and takes ten minutes to put together if you’re slow-moving. Like me. Score!

This dish is rich and filling, and will probably be welcomed even by the die-hard carb eaters in the house. Like most of my cooking, it’s flexible and forgiving, so if you want to try it with your own twist, go ahead!

I am not a soup person in general, but as I was happily chowing down, I realized it would make a really awesome soup. For soup, add more bone broth or chicken broth to make it the consistency you like. You could also add sour cream or heavy cream if you wanted an ultra-creamy soup, although it’s pretty creamy as-is. (I wouldn’t add more dairy products until the last hour of cooking, to avoid maybe having them separate).

We enjoyed this on the day of making it, but agreed it was even tastier the next day, after the flavors continued to blend. This does have a smidge of heat. If you like your food a little plainer, drop the cayenne pepper.

Pictures don’t do this justice. At least, my pictures don’t! But it’s tasty and that’s what counts, huh?

Are you a lazy cook, too?