Mexican Chicken Recipe | Easy Slow Cooker Dinner

Name: Delicious Recipe
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 teaspoon black pepper; 1 teaspoon cumin; ½ teaspoon salt; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 16 ounces salsa; ¼ cup chipotle peppers in adobo sauce, chopped

Getting a healthy dinner on the table takes just minutes of prep with this Slow Cooker Mexican Chicken Recipe. It’s one of those go-to meals that feels like magic when you come home to a kitchen filled with warm, spicy aromas.

A close-up view of a pile of shredded, orange-colored chicken mixed with small green herbs, held by silver tongs inside a black cooking pot. The chicken strands are moist and mixed evenly with sauce and tiny pieces of vegetables, creating a textured look with a mix of soft and fibrous layers. The background shows the rest of the chicken inside the pot with some scattered green herb leaves visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Mexican Chicken Recipe
Top Tip
How to Serve Slow Cooker Mexican Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I remember the first time I threw this Slow Cooker Mexican Chicken Recipe together—it was a total game-changer for weeknight dinners. It’s so simple, yet the flavors pack a satisfying punch that keeps everyone asking for more.

Effortless prep: Toss everything in the slow cooker and forget about it while it slowly works its magic.
Flavor-packed: The blend of spices and smoky chipotle peppers creates rich, authentic Mexican flavors.
Versatile: Perfect in tacos, burritos, nachos, or just served over rice for a quick weeknight meal.
Family favorite: Even picky eaters tend to love it thanks to its mild heat balanced with smoky and savory notes.

Ingredients & Why They Work

This recipe uses simple, pantry-friendly ingredients that come together perfectly in the slow cooker. Each one plays a role in layering flavor without any fuss.

Flat lay of boneless, skinless chicken breasts, a small mound of whole black peppercorns, a small pile of ground cumin, a small pile of sea salt flakes, a small mound of smoked paprika powder, a small mound of onion powder, a small mound of garlic powder, a small white ceramic bowl filled with red chunky salsa, a small white ceramic bowl containing chopped chipotle peppers in adobo sauce, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Lean and easy to shred once cooked—perfect for soaking up all the tasty sauce.
Black pepper: Adds a subtle heat that balances the sweet and smoky flavors.
Cumin: Gives that characteristic earthy, warm flavor you expect in Mexican dishes.
Salt: Essential to bring all the ingredients’ flavors together.
Paprika: Adds mild sweetness and beautiful color.
Onion powder: Offers background savory notes without needing to chop fresh onions.
Garlic powder: A quick way to infuse garlicky depth that’s mellow and aromatic.
Salsa: The sauce base, bringing acidity, tomatoes, and a bit of spice—choose a juicy jarred salsa for best results.
Chipotle peppers in adobo sauce: Smoky, spicy, and tangy, they elevate the dish with a complex heat that complements the salsa.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Slow Cooker Mexican Chicken Recipe depending on what we have available or how spicy I’m feeling. You should definitely make it your own!

Variation: For a milder version, I use less chipotle peppers or swap them for mild green chilies. It still feels festive without the heat overwhelming the family.
Spice it up: If you want to kick the heat into high gear, add extra chipotle peppers or some cayenne powder.
Meal prep magic: I sometimes double the batch, freeze half in portions, and have quick dinners ready for busy weeks.
Veggie boost: Throw in a can of corn or black beans during the last 30 minutes of cooking for extra texture and nutrition.

Step-by-Step: How I Make Slow Cooker Mexican Chicken Recipe

The image shows a bowl with three main layers: the bottom layer is yellowish rice, the middle layer is shredded orange-brown chicken, and the top layer is a dollop of smooth white sour cream placed near a sprig of bright green cilantro on the left side. In the background, there is a small white bowl filled with red diced tomatoes mixed with white onion pieces and green herbs. Everything is set on a white marbled surface with a red and white checkered cloth partly visible behind the bowls. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken and Spices

I start by placing the chicken breasts at the bottom of the slow cooker. Then I sprinkle on the black pepper, cumin, salt, paprika, onion powder, and garlic powder evenly over the chicken. This way, every bite will be seasoned just right without extra work later.

Step 2: Add Salsa and Chipotle Peppers

Next, pour the salsa over the chicken, making sure to cover all the pieces. Then scatter the chopped chipotle peppers in adobo sauce on top. I love how the adobo sauce adds a smoky richness that’s so addictive.

Step 3: Slow Cook to Perfection

Cover the slow cooker and set it on high for about 2½ to 3½ hours, or low for 4½ to 6 hours. What’s great is you don’t have to watch it—just check the chicken when time’s up; it should be tender enough to shred easily.

Step 4: Shred and Mix Back

Once cooked, I love using two forks to shred the chicken right in the pot so it can soak up the sauce. Here’s a tip: if you’re in a hurry, pop the chicken into a stand mixer on low for just under a minute—it’s such a time saver and gives perfectly shredded chicken every time.

Top Tip

From my experience, a few small tweaks take this Slow Cooker Mexican Chicken Recipe from good to unforgettable. These tips will set you up for success each time.

Juicy chicken: Before cooking, pat your chicken dry to prevent excess water diluting the sauce.
Salsa choice: Use a salsa with plenty of liquid, not just chunky salsa or pico de gallo, to keep the chicken moist and saucy.
Shredding shortcut: If shredding by hand feels like a hassle, the stand mixer trick works wonders for perfect texture and saves your hands.
Don’t overcook: Keep an eye on cooking time so the chicken doesn’t dry out—especially if you’re using thin breasts.

How to Serve Slow Cooker Mexican Chicken Recipe

Three pieces of raw chicken lay inside a black slow cooker, each covered with a layer of brownish-red dry spices. The chicken pieces are arranged close together, covering most of the black surface inside the cooker. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping this chicken with fresh cilantro, a squeeze of lime, and a dollop of cool sour cream or Greek yogurt to balance the smoky heat. Slices of avocado or crumbled queso fresco also add a lovely creamy texture.

Side Dishes

This chicken shines served with warm tortillas or over fluffy Mexican rice. I often pair it with black beans or a simple corn salad to round out the meal.

Creative Ways to Present

For celebrations, I like making taco bars where everyone assembles their own with various salsas, jalapeños, and pickled veggies. You can even serve the chicken in mini tostadas for a fun appetizer at parties.

Make Ahead and Storage

Storing Leftovers

After the meal, I store leftover chicken in airtight containers in the fridge. It keeps well for 3-4 days and makes a lunch that’s better than anything from takeout.

Freezing

If I’m prepping ahead, I portion the shredded chicken into freezer-safe bags or containers. It freezes beautifully for up to 3 months, so it’s ready for a quick meal any time.

Reheating

I reheat leftovers gently on the stove or in the microwave with a splash of water or broth to keep the chicken moist. This keeps the texture tender and the flavors fresh.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work great in this Slow Cooker Mexican Chicken Recipe and tend to stay juicier during slow cooking. Just adjust the time slightly if needed.

Is this recipe spicy?

This recipe has a moderate smoky heat from the chipotle peppers. You can easily customize the spice level by adding more or fewer chipotles or omitting them for a milder version.

Can I add vegetables to the slow cooker?

Yes! Adding canned black beans, corn, or diced bell peppers in the last hour of cooking works well to add some extra color and nutrition.

What’s the best way to shred the chicken?

Using two forks to shred chicken works perfectly, but if you want to save time, a stand mixer on low speed for under a minute gives beautifully shredded chicken without effort.

Final Thoughts

This Slow Cooker Mexican Chicken Recipe has become one of my absolute favorites for its ease and amazing flavor. It’s like having a Mexican restaurant in your own kitchen with minimal effort. I can’t wait for you to try it—your dinner routine is about to get a whole lot tastier and simpler!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way