Description
This Mexican Chicken Crock Pot recipe offers a flavorful, easy-to-make slow-cooked chicken dish infused with smoky spices, fire-roasted tomatoes, and mild salsa. Perfect for a hearty dinner, the tender shredded chicken can be used in tacos, burritos, or served over rice for a satisfying meal.
Ingredients
Scale
Chicken and Base
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup mild salsa (or medium if you prefer it spicy)
Spices and Seasonings
- 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 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
- Hot sauce to taste
Instructions
- Combine Ingredients: Rub the chicken breasts with olive oil thoroughly to coat them evenly.
- Layer in Slow Cooker: Place the oiled chicken breasts at the bottom of your slow cooker. Add all the remaining ingredients except for the hot sauce on top of the chicken, spreading evenly.
- Cook Chicken: Set the slow cooker on high heat and cook for 2 to 4 hours, or on low heat for 6 to 7 hours, until the chicken is tender enough to shred easily with forks.
- Shred Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine with the cooking liquids.
- Reduce and Absorb: Continue cooking on low for an additional 20 minutes, allowing the shredded chicken to absorb the flavors from the juices. Drain any excess liquid before serving.
- Add Hot Sauce: Taste the chicken and add hot sauce to your preference before serving.
Notes
- You can adjust the spice level by choosing mild or medium salsa and adding or omitting the chipotle chili pepper.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve the shredded chicken with tortillas, rice, or as a topping on nachos for a complete meal.
- If you don’t have liquid smoke, you can omit it but it does add a nice smoky depth.
