Description
This Easy Crockpot Mexican Shredded Chicken is a flavorful and juicy dish perfect for quick meals. With simple spices and a slow cooking method, the chicken becomes tender and falls apart easily, making it ideal for tacos, salads, or burrito bowls.
Ingredients
Scale
Chicken and Spices
- 2 lb boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt (omit if chili powder contains salt; adjust later to taste)
- Pinch of cayenne pepper (optional, for added spice)
Additional Ingredients
- Cooking spray or vegetable oil
- 1 14-oz can diced tomatoes with green chilies
- 1 tablespoon chopped canned chipotle chilis in adobo sauce
- 3 cloves garlic, chopped, grated, or minced
Instructions
- Prepare the Spice Mix: In a small bowl, combine the chili powder, smoked paprika, ground cumin, and salt. Mix thoroughly to create an even spice blend.
- Season the Chicken: Sprinkle the spice mix evenly over the chicken breasts. Massage the spices into the meat to ensure every piece is coated with flavor.
- Sear the Chicken: Heat a large nonstick skillet over high heat. Add a spritz of cooking spray or a small amount of vegetable oil. Place the chicken breasts in the skillet and sear for 2 minutes on each side, until nicely browned and fragrant. This step locks in flavor and adds depth.
- Transfer to Crockpot and Add Ingredients: Place the seared chicken breasts into the crockpot insert. Pour in the diced tomatoes with green chilies, add the chopped chipotle chilis in adobo sauce, and the minced garlic. Toss gently to combine the ingredients around the chicken.
- Cook the Chicken: Cook on high for 2 to 2.5 hours, or on low for 4 to 5 hours, until the chicken is tender and easily shredded with two forks. The slow cooking allows the flavors to meld and the chicken to become juicy and fall-apart tender.
Notes
- This crockpot Mexican chicken is juicy, fall-apart tender, and deliciously spiced.
- It is super easy and mostly hands-off, perfect for busy days.
- If you prefer spicier chicken, increase the amount of cayenne pepper or chipotle in adobo sauce.
- Use the shredded chicken for tacos, burritos, salads, or as a protein topping for rice bowls.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1/6 of recipe (approx. 4 oz chicken with sauce)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg
