Craving a hearty meal that’s bursting with flavor but doesn’t require hours in the kitchen? Give this Slow Cooker Mexican Chicken a try. It’s an ideal choice for those who want to return home to a delicious, warm dish that’s ready to enjoy.
This recipe combines authentic Mexican spices with the convenience of slow cooking, allowing the chicken to absorb rich flavors over time, resulting in exceptionally tender and juicy meat.
Not only is this Slow Cooker Mexican Chicken simple to make, but it’s also incredibly adaptable. Enjoy it tucked into tacos, served over a bed of rice, or wrapped inside burritos.
Every mouthful delivers a satisfying taste of Mexican cuisine, making it an excellent option for any night of the week. Whether you’re hosting guests or seeking effortless weeknight dinners, this recipe is guaranteed to delight!
PrintSlow Cooker Mexican Chicken
Ingredients
- 2 pounds of chicken breasts
- 1 tablespoon of olive oil
- 1/2 cup of mild salsa (or medium if you prefer more heat)
- 3–4 tablespoons of brown sugar (adjust according to the salsa’s spiciness and your heat preference)
- 1 can (4 oz.) of mild diced green chilies
- 1 can (14.5 oz.) of fire-roasted diced tomatoes, drained (regular diced tomatoes can be used instead)
- 1 tablespoon of chili powder
- 1 1/2 teaspoons of salt
- 1 teaspoon each of ground cumin, garlic powder, and onion powder
- 1/2 teaspoon each of smoked paprika, dried oregano, and black pepper
- 1/2 teaspoon of ground chipotle chili pepper (optional, for an extra kick)
- 1 teaspoon of liquid smoke
- Hot sauce, to taste
Instructions
- 1. Prepare the Chicken: Rub the chicken breasts with olive oil and place them at the bottom of your slow cooker.
- 2. Mix the Ingredients: Add all the remaining ingredients, except for the hot sauce, into the slow cooker. This includes salsa, spices, and liquid smoke.
- 3. Cooking Time: Set the slow cooker on high and cook for 2-4 hours, or on low for 6-7 hours, until the chicken is tender enough to shred.
- 4. Shred and Simmer: Once cooked, shred the chicken with two forks and let it simmer on low for an additional 20 minutes to soak in the flavors. Drain any excess liquid if needed.
- 5. Adjust the Flavor: Taste the chicken and add hot sauce according to your heat preference for an added zing.
Notes
Tips for Success:
Balancing Flavors: Start with 3 tablespoons of brown sugar if using mild salsa and omit the chipotle chili pepper. If using medium salsa and/or chipotle chili pepper, increase the sugar to 4 tablespoons. The sweetness balances the spice.
Maximizing Liquid Smoke: Liquid smoke, available near BBQ sauces, adds a smoky depth reminiscent of traditional Mexican barbacoa.
Managing Excess Liquid: After cooking, strain the chicken to remove excess liquid. Use this flavorful broth to cook rice, making a delicious side dish.
Serving Suggestions: For a saucy dish, mix some enchilada sauce with the drained chicken and serve it over rice for an enchilada-style meal.
Storing and Reusing: This chicken freezes well. Store it in a freezer bag, removing excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.