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.

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

Description

This Slow Cooker Mexican Chicken recipe is a flavorful and easy-to-make dish perfect for busy days. Tender chicken breasts are seasoned with classic Mexican spices, then slow-cooked with salsa and chipotle peppers in adobo sauce to create a smoky, spicy sauce. Once shredded, the chicken is perfect for tacos, burritos, nachos, or served over rice.

Ingredients

Scale

Chicken and Seasonings

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

Sauce

16 ounces salsa
¼ cup chipotle peppers in adobo sauce, chopped

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Instructions

Prepare the Chicken: Add the chicken breasts to the bottom of the slow cooker. Season evenly with black pepper, cumin, salt, paprika, onion powder, and garlic powder to coat the meat thoroughly.
Add Sauces: Pour the salsa and chopped chipotle peppers with adobo sauce over the seasoned chicken, spreading evenly for consistent flavor.
Cook: Cover the slow cooker and cook on high heat for 3 hours and 30 minutes, or alternatively on low heat for 6 hours, until the chicken is very tender and easy to shred.
Shred Chicken: Remove the cooked chicken breasts and shred them using two forks or a stand mixer on low speed for under 60 seconds to save time and get perfect shredding.
Mix and Serve: Return the shredded chicken to the slow cooker and stir well to coat the meat fully with the sauce. Serve warm in tacos, burritos, nachos, or over rice as desired.

Notes

Using a stand mixer to shred the chicken saves effort and results in perfectly shredded meat.
For meal prep, divide shredded chicken into portions and freeze in airtight containers for up to 3 months.
Choose a salsa with plenty of liquid for the best sauce consistency; avoid using salsa like pico de gallo which is thicker and less saucy.

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 110 mg