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).
When the chicken is done shred with two forks and serve.
This chicken was a big success with my family. We used it in Chicken Burrito Bowls (recipe to come soon). This chicken is so tender, juicy and full of those fabulous Mexican flavors.
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- ½ cup salsa (homemade or store-bought)
- 3 tablespoons brown sugar
- 1 4 oz. can mild green chilies
- 1 14.5 oz. can diced fire roasted tomatoes, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dry oregano
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon adobo sauce (decrease or omit for less spicy)
- 1 - 2 chipotle peppers in adobo sauce, seeded and chopped
- 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.