Description
This Mexican Chicken Crock Pot recipe is an effortless and flavorful dish perfect for busy days. Tender boneless, skinless chicken breasts slow-cooked with a blend of spices, fire-roasted tomatoes, diced green chilies, and mild salsa create a deliciously savory meal with a slight smoky kick. Easily shredded and customizable with hot sauce, this dish is ideal for tacos, burritos, salads, or simply served over rice.
Ingredients
Scale
Chicken and Base
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup mild salsa (or medium salsa if you prefer spicy)
Canned Ingredients
- 1 (4 oz) can mild diced green chilies
- 1 (14.5 oz) can fire-roasted diced tomatoes, drained (or regular diced tomatoes)
Spices and Flavorings
- 3-4 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground chipotle chili pepper (optional, for more heat)
- 1 teaspoon liquid smoke
Optional Additions
- Hot sauce to taste
Instructions
- Prepare the Chicken: Rub the boneless, skinless chicken breasts evenly with olive oil and place them in the bottom of your slow cooker to ensure they cook evenly and absorb the flavors.
- Add Ingredients: Pour the mild salsa, brown sugar, diced green chilies, and drained fire-roasted diced tomatoes over the chicken. Sprinkle all the spices — chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, dried oregano, black pepper, ground chipotle chili pepper, and liquid smoke — evenly atop the chicken and other ingredients.
- Cook the Chicken: Cover the slow cooker and cook on high for 2 to 4 hours, or on low for 6 to 7 hours, until the chicken is very tender and easily shred with a fork.
- Shred the Chicken: Remove the chicken breasts, shred them using two forks, and then return the shredded chicken to the slow cooker. Stir to combine with the cooking juices and spices.
- Reduce and Finalize: Let the shredded chicken cook on low for an additional 20 minutes to allow it to absorb more of the flavorful liquid. Drain any excess liquid before serving. Taste and add hot sauce as desired for additional spice.
Notes
- For a spicier version, use medium or hot salsa and add more chipotle chili pepper or hot sauce.
- If you prefer less sodium, reduce the salt amount or use low-sodium canned ingredients.
- This chicken is versatile and can be used in tacos, burritos, enchiladas, salads, or served over rice or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Liquid smoke adds a smoky depth, but you can omit it if unavailable.
