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Crock Pot Mexican Chicken Recipe

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4 from 278 reviews

A flavorful Crock Pot Mexican Chicken recipe that combines tender chicken breasts with a blend of salsa, tomatoes, green chilies, and aromatic spices. Perfectly cooked low and slow to absorb rich Mexican-inspired flavors, this dish is ideal for easy weeknight meals or meal prepping.

  • Total Time: 4 hours 5 minutes
  • Yield: 6 servings

Ingredients

Chicken and Oil

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil

Mexican Sauce and Spices

  • 1/2 cup mild salsa (medium if you prefer 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 diced tomatoes)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
  • 1 teaspoon liquid smoke
  • Hot sauce to taste

Instructions

  1. Prepare the Chicken: Rub the chicken breasts evenly with 1 tablespoon of olive oil to help lock in moisture and add a slight richness. Place the chicken in the bottom of the slow cooker in a single layer to ensure even cooking.
  2. Add Sauce and Spices: Pour in the salsa, brown sugar, diced green chilies, and drained diced tomatoes over the chicken. Sprinkle all of the spices (chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, dry oregano, black pepper, and optional chipotle chili pepper) and add the liquid smoke. This mix will infuse the chicken with layers of authentic Mexican flavor as it cooks.
  3. Cook the Chicken: Set your slow cooker to cook on high for 2 to 4 hours or on low for 6 to 7 hours. The chicken should become very tender and easy to shred when done.
  4. Shred the Chicken: Once the chicken is tender, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and cook on low for an additional 20 minutes to allow the meat to absorb some of the flavorful liquid.
  5. Drain Excess Liquid and Serve: Carefully drain any excess liquid from the slow cooker to prevent the chicken from becoming soggy (see notes). Taste and add hot sauce according to your heat preference before serving.

Notes

  • Draining excess liquid after shredding ensures the chicken has the perfect texture and isn’t watery.
  • You can adjust the level of spiciness by using medium salsa instead of mild and adding chipotle chili powder or hot sauce as desired.
  • This chicken works well as a filling for tacos, burritos, salads, or served over rice.
  • For a thicker sauce, remove the chicken and reduce the liquid on the stovetop before mixing back in.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://allyumcooks.com/crock-pot-mexican-chicken-recipe/