Description
This Crock Pot Mexican Chicken recipe is a flavorful, slow-cooked dish featuring tender shredded chicken simmered in a rich blend of spices, tomatoes, salsa, and a hint of smokiness. Perfect for easy weeknight meals, it can be served in tacos, burritos, salads, or as a protein-packed main.
Ingredients
Scale
Chicken and Oil
- 2 pounds chicken breasts
- 1 tablespoon olive oil
Sauce and Seasonings
- 1/2 cup mild salsa (use medium if you prefer spicier)
- 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 pepper
- 1/2 teaspoon ground chipotle chili pepper (optional for extra heat)
- 1 teaspoon liquid smoke
- Hot sauce to taste
Instructions
- Prepare the chicken: Rub the chicken breasts evenly with olive oil and place them at the bottom of your slow cooker to create the base for the dish.
- Add remaining ingredients: Pour in the salsa, brown sugar, diced green chilies, fire roasted diced tomatoes (drained), chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, oregano, pepper, chipotle chili powder if using, and liquid smoke over the chicken. Spread evenly.
- Cook the chicken: Set your slow cooker to high and cook for 2 to 4 hours, or on low for 6 to 7 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker, mix well, and cook on low for an additional 20 minutes to allow the flavors to meld.
- Drain excess liquid: Carefully drain any excess liquid from the slow cooker to avoid a soggy texture in your final dish.
- Adjust seasoning: Taste the chicken mixture and add hot sauce according to your spice preference before serving.
Notes
- Adjust the amount of brown sugar to balance sweetness with spice according to your taste.
- Draining excess liquid after shredding helps achieve a better texture for tacos or burritos.
- Use fire roasted tomatoes for a deeper smoky flavor, or regular diced tomatoes if preferred.
- Chipotle chili powder is optional and can be omitted for a milder dish.
- This dish pairs well with tortillas, rice, or as a protein addition to salads.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
