Description
This Easy Mexican Chicken Crock Pot Recipe is a flavorful and versatile dish that’s perfect for busy weeknights. Tender chicken is slow-cooked with salsa, spices, and a touch of sweetness, resulting in a delicious and easy-to-shred protein for tacos, burritos, salads, and more.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (or medium if you like it spicy)
- 3–4 tablespoons brown sugar
- 1 (4 oz) can mild diced green chilies
- 1 (14.5 oz) can fire-roasted diced tomatoes, drained (or regular)
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon EACH ground cumin, garlic powder, onion powder
- 1/2 teaspoon EACH smoked paprika, dried oregano, pepper
- 1/2 teaspoon ground chipotle chili pepper (optional, for more heat)
- 1 teaspoon liquid smoke
- Hot sauce to taste
Instructions
- Combine Ingredients: Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce.
- Cook: Cook on high for 2-4 hours or on low for 6-7 hours, or until chicken is tender enough to shred.
- Shred and Reduce: Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Notes
- Instant Pot Instructions: Cook on high pressure for 13 minutes, then let it naturally release for 15 minutes. Shred and pressure cook for another 5 minutes.
- Serving Suggestions: This Mexican chicken is delicious in tacos, burritos, bowls, salads, and more.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
