Slow Cooker Mexican Chicken
Slow cooker Mexican chicken is perfect for tacos, burritos, quesadillas, nachos, etc. It’s so easy to prep and cook you will make this all the time.
Double the recipe and freeze part of it. I find this recipe has so much more flavor than our usual favorite Mexican restaurant. As a matter of fact, I prefer this homemade chicken! Yay, money saved! Right?
All you do is dump the chicken and remaining ingredients in the slow cooker and let it cook! I absolutely love these kinds of recipes (as if you haven’t noticed).
Rub the boneless skinless chicken breasts with olive oil and place in the bottom of your slow cooker. Feel free to use chicken thighs as well.
Add the salsa, brown sugars, green chilies, tomatoes, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, adobo sauce, salt, and pepper to the crock pot.
Slow cook on high for 2-4 hours or on low for 6-7 hours or until the chicken is tender enough to shred.
Remove the cooked chicken to a cutting board, and allow to cool about 5 minutes. (there will be liquid remaining in the slow cooker). Shred the chicken.
This super easy recipe was a big success with my family. We used it in our Chicken Burrito Bowls.
This chicken is so tender, juicy and full of those fabulous Mexican flavors.
Slow Cooker Mexican Shredded Chicken Recipe
Slow Cooker Mexican Chicken
Ingredients
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup salsa (homemade or store-bought)
- 3 tablespoons brown sugar
- 4 oz. mild green chilies (small can)
- 14.5 oz. diced fire-roasted tomatoes, drained (1 can)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon adobo sauce (decrease or omit for less spicy)
- 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
Instructions
- Rub chicken breasts with oil and place in the bottom of your slow cooker.
- Add the remaining ingredients and stir to combine seasonings.
- Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Remove chicken to a cutting board, and allow to cool about 5 minutes before shredding (there will be liquid remaining in the slow cooker).
- Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
- If you have excess liquid you can drain this off.
- Taste and add hot sauce to taste if desired.
Notes
Nutrition
More Delicious Recipes
Comments
Melanie Redd
May 11, 2016Yum!
This slow cooker Mexican chicken looks wonderful!
I found your post today on Party in PJ’s.
Hope you are having a great Wednesday~
Blessings,
Melanie
DSTR
May 12, 2016Thank you so much, Melanie! I’m going to check your site out right now! 🙂
Linda at Mixed Kreations
May 12, 2016This looks so good! We eat a lot of chicken so I’m happy to find some different ways to cook it. Cooking in the crockpot makes even that much better. Thanks for sharing your recipe. Pinning!
DSTR
May 12, 2016Thank you, Linda! We eat a lot of chicken in my home too. So much so I get tired of chicken! 😉
Linda
May 12, 2016We made this chicken for puffy chicken tacos on 5 de Mayo! It is absolutely delicious! This is a definite must make again dish!
Thanks for sharing at What’d You Do This Weekend! You will be featured on Monday. Have a great weekend and thanks for the delicious dinner idea!
Wishes for tasty dishes,
Linda
DSTR
May 13, 2016Linda, I’m so glad to hear you liked the chicken!!!! Thank you so much for featuring my recipe! 🙂
Weekly Rays of Sunshine #178 | Recipes and Ramblings with the Tumbleweed Contessa
May 14, 2016[…] Now I am going to tell you I have eaten this dish and it is DELISH!! Take a look at Don’t Sweat the Recipe’s Slow Cooker Mexican Chicken. […]
Joy @ Joy Love Food
May 14, 2016Yum, I love easy slow cooker recipes like this, it sounds amazing and would be a hit with my family too! Thanks for sharing at What’d You Do This Weekend?!
DSTR
May 16, 2016Thank you, Joy!
What’d You Do This Weekend? #171 | Recipes and Ramblings with the Tumbleweed Contessa
May 16, 2016[…] Slow Cooker Mexican Chicken from Don’t Sweat the Recipe My Week End Finds from Penny’s Vintage Home DIY Vanilla Brown Sugar Scrub from To Simply Inspire […]
Silly Mummy
May 16, 2016This looks so nice & sounds so simple! I love Mexican food and this would be so versatile. #WAYWOW
DSTR
May 17, 2016It is simple and absolutely delicious! Thank you for stopping by!
Nikki Frank-Hamilton
May 16, 2016This is full of all the best stuff. And you can do it in a slow cooker! This is going to be my new favorite recipe!!! We love mexican food, any kind, any style, and we can mix and match this chicken with whatever we are in the mood for! Perfect!
DSTR
May 17, 2016Absolutely, Nikki! 🙂
April R - Uncookie Cutter
May 17, 2016I love this, sounds like it would be great in flour tortillas! I have a similar recipe, we eat it all the time! Thanks for linking up at You Link It, We Make It – hope to see you back tomorrow. Pinning!
DSTR
May 18, 2016Thanks, April!
[email protected]
May 17, 2016Thanks for sharing at Welcome Home Wednesdays…This would be yummy for taco night! Pinning!!
DSTR
May 18, 2016Thank you, Crystal!
Elaine
May 19, 2016Sounds like the perfect chicken for burrito’s, tacos and so much more!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you later today!! Pinned!!
DSTR
May 20, 2016Thank you, Elaine!
sue
July 8, 2016Just made this, It is so delicious. Thanks for sharing. My son will love it I am sure. I did go easy on the chipotle. I am learning to like a med spicy.
DSTR
July 10, 2016I’m so glad you liked it, Sue! Thank you so much for sharing with me!:)
Artisantraveller
September 6, 2017Really good recipe! Looks delicious!
Chris
November 16, 2017That looks so yummy! I am cooking for around 30 people and wonder how many crock pots I will need. Do you think doubling the recipe would work in a big crock pot? I was thinking about using 2 big crockpots (6 quart) with double the recipe in each. That would be 8 pounds of chicken. Any thoughts?
DSTR
November 16, 2017Hi Chris! I have never doubled this recipe but I think it would work just fine. Just use your judgment on some of the seasonings, like the salt and adobo sauce. I use a 6-quart crockpot and this recipe doesn’t even come close to filling the crock.
Chris
November 19, 2017How would you describe the spice/heat level of this meat? If I have folks who are not heat fans, will I want to back off on the chipotles, but up thebsmoked paprika a bit to keep the smoky flavor?
DSTR
November 20, 2017Hi, Chris! Just enough spice to not overwhelm with heat. I don’t like my food so spicy that I can’t enjoy it. So, yes if you have people who can’t handle the heat cut back a little on the adobo sauce and you can certainly add extra smoked paprika. Hope this helps.
Andrea
November 12, 2019This is always great. I make it very often and usually add a can of rinsed black beans and sometimes about a cup of frozen corn kernels. Also, I don’t bother adding the oil. Leftovers freeze really well too. Thanks for the recipe!