Spicy Shredded Slow Cooker Mexican Chicken Recipe

Slow Cooker Mexican Chicken in a slow cooker.

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4.72 from 7 votes

Spicy Shredded Slow Cooker Mexican Chicken Recipe

Super easy and so full of fabulous flavor. Great for tacos, burritos, nachos, etc.

Prep Time5

Cook Time4

Total Time4 5

Course: Chicken, Main Course

Cuisine: American, Mexican, Tex-Mex

Keyword: chicken, easy, Mexican, shredded, slow cooker

Servings:

Calories: 259kcal

Author: Don't Sweat The Recipe

Equipment

Slow Cooker

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 kosher salt
1/2 teaspoon black pepper
1 teaspoon adobo sauce (decrease or omit for less spicy)
1 - 2 chipotle peppers in adobo sauce, seeded and chopped

US Customary - Metric

Instructions

Rub chicken breasts with oil and place in the bottom of your slow cooker.
2 pounds chicken breasts, 1 tablespoon olive oil
Add the remaining ingredients and stir to combine seasonings.
1/2 cup salsa, 3 tablespoons brown sugar, 4 oz. mild green chilies, 14.5 oz. diced fire-roasted tomatoes, drained, 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 kosher salt, 1/2 teaspoon black pepper, 1 teaspoon adobo sauce, 1 - 2 chipotle peppers in adobo sauce, seeded and chopped
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

You can adjust the adobo peppers and sauce to meet your desired spice/heat level. I only used one pepper and 1 teaspoon of sauce.

Make Ahead - Prepare the recipe as instructed. Allow the chicken to cool to room temperature, then store it in the refrigerator until you’re ready to serve. Reheat in the crockpot or saucepan over medium-low heat.

Storing and Freezing - Let the chicken cool completely, place it in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition