Crockpot Mexican Chicken

Hey there! So glad you’re here. Today, I want to share a recipe that is a true staple in my house. It’s my secret weapon for busy weeks and my go-to when I’m craving something cozy and packed with flavor. We’re making Slow Cooker Mexican Chicken.

If you love the super tender, fall-apart chicken from your favorite taco shop, you are in for a treat. This is how you get it at home. And the best part? It’s ridiculously easy.

I first threw this together years ago on a Sunday when I was trying to prep lunches for the week. I was inspired by the smoky, deep flavors of dishes like Chicken Tinga but… I didn’t have the time to stand over a stove. So, I grabbed my slow cooker. A little searing, a few spices, and a can of tomatoes later, this recipe was born.

What makes it so good? We build flavor in layers. First, we give the chicken a quick sear to get a nice brown crust. That’s where the magic starts. Then, we let it hang out for a few hours in a sauce made from fire-roasted tomatoes and smoky chipotle peppers.

The result is chicken that’s unbelievably moist and flavorful. It’s perfect for tacos, burrito bowls, salads… honestly, just about anything. It’s a recipe you can really count on, whether it’s for a Tuesday night dinner or for feeding a whole group of friends.

Let’s get into it!

A Quick Look at What’s Ahead

Before we start, here’s a quick rundown. Knowing the plan makes everything feel a whole lot easier.

Prep and Cook Time: You’ll need about 10 minutes to get the chicken ready and seared. After that? Your slow cooker does the rest. It’ll take about 4 to 5 hours on the LOW setting, or 1 to 2.5 hours on HIGH. The total time is roughly 4 and a half hours, but most of that is completely hands-off.

How Much It Makes: This recipe makes a lot—around 11 servings. It’s amazing for meal prep or for a family dinner with guaranteed leftovers. Need more or less? No sweat. It’s easy to scale up or down.

Servings	Chicken	Tomatoes	Salt	Spices (each)	Chipotle Peppers
Half (≈5)	1 lb	1/2 can (7 oz)	3/4 tsp	1/2 tsp	1 pepper
Full (11)	2 lbs	1 can (14 oz)	1.5 tsp	1 tsp	2-3 peppers
Double (≈22)	4 lbs	2 cans (28 oz)	3 tsp	2 tsp	4-6 peppers

Is it hard to make? Nope! The hardest part is searing the chicken for a few minutes. Seriously. Your slow cooker handles the real work. It’s a great recipe for building confidence in the kitchen.

What You’ll Need: Just the basics. A 6-quart slow cooker and a big skillet. If you have a multi-cooker (like an Instant Pot) with a sear function, you can do everything in one pot! You’ll also want a cutting board and two forks for shredding.

Meal Prep Gold: This recipe is a meal prepper’s dream. I swear it tastes even better the next day after the flavors have had more time to hang out. Make a big batch on Sunday and you’ve got your protein set for the week.

What Goes Into It: The Ingredients

Good food starts with good ingredients. Here’s what you’ll need and why it works.

Let’s start with the chicken. We’re using 2 pounds of boneless, skinless chicken breasts. This keeps the dish lean, and I’ve got a few tricks to make sure it stays juicy. If you’re a fan of dark meat, chicken thighs are an amazing substitute and are even more forgiving. We’ll season them well with 1 ½ teaspoons of kosher salt and ½ teaspoon of black pepper. This builds flavor right from the start. You’ll also need a little extra-virgin olive oil for the pan.

Next up, the spices. This is what gives the chicken its classic Mexican-inspired taste. We’re using 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried oregano. A quick tip: if you can find Mexican oregano, use it! It has a slightly different, more citrusy flavor that adds a little something special.

Now for the heart of the sauce. Two main things. First, a 14-ounce can of fire-roasted diced tomatoes. Please, please don’t skip the “fire-roasted” part! It adds a smoky depth that you just don’t get from regular tomatoes. Use the whole can, juice and all.

The second, and my personal favorite, is 2 to 3 chipotle peppers in adobo sauce. These are basically smoked jalapeños packed in a tangy red sauce. They bring a smoky heat that is just incredible. You can find them in a little can in the international aisle. Three peppers will give you a nice, noticeable heat. If you’re sensitive to spice, use two. Just want a hint of smoke? Use one.

Finally, the extras! You can stir in a can of black beans or some Mexican-style corn at the end to make it an all-in-one meal. And for toppings? For me, these are essential:

• Fresh cilantro
• A spoonful of Greek yogurt or sour cream
• Diced avocado
• A good squeeze of fresh lime juice

Alright, Let’s Cook: Step-by-Step

Time to put it all together. I’ll walk you through every step.

Step 1: The Super Important Sear

First, give your 6-quart slow cooker a quick spray with nonstick spray. Now, the chicken. Pat it dry and season both sides with 1 teaspoon of the salt and all of the black pepper. Be generous!

Heat your olive oil in a large skillet over medium-high heat. When the oil looks shimmery, it’s ready. Carefully place the chicken in the hot pan. You want to hear a good sizzle. Let it sear for 2-3 minutes on each side. Don’t move it around. We aren’t cooking it all the way through, just getting a nice golden-brown crust. That crust is pure flavor. Once it’s browned, move the chicken over to your slow cooker.

Step 2: Build the Sauce

With the chicken in the slow cooker, it’s time to add everything else. Sprinkle the chili powder, garlic powder, onion powder, oregano, and the last ½ teaspoon of salt right on top of the chicken. Pour the whole can of fire-roasted tomatoes (with juices!) over everything. Finely chop up your chipotle peppers and scatter them on top. It should already smell amazing.

Step 3: Let the Slow Cooker Do Its Thing

Put the lid on and set it to cook. You’ve got two choices: LOW for 4 to 5 hours or HIGH for 1.5 to 2.5 hours. I almost always choose the low and slow method. I find it makes the chicken more tender. The chicken is ready when it’s cooked through and easily shreds. If you have a thermometer, it should read 165°F.

Step 4: Rest and Shred

Carefully take the cooked chicken out and place it on a cutting board. Let it rest for 5 minutes. This is a crucial step. It lets the juices settle back into the meat, so every bite is moist.

Now for the fun part. Grab two forks and start pulling the chicken apart. It should shred super easily.

My Favorite Shredding Trick: For super-fast shredding, use a hand mixer! I know it sounds weird, but trust me. Put the cooked chicken back in the empty slow cooker pot (make sure it’s a ceramic insert, not non-stick) and use the mixer on low. In about 20 seconds, you’ll have perfectly shredded chicken.

Step 5: The Final Soak

Put all that shredded chicken back into the slow cooker with the sauce. If you’re adding black beans or corn, stir them in now. Give it all a good mix. Put the lid back on and let it cook on LOW for another 15 minutes. This is the final secret! It lets the chicken soak up all that incredible sauce, so every single piece is bursting with flavor. Give it one last taste and add a bit more salt if you think it needs it.

Want to Mix It Up?

One of the best things about this recipe is how easy it is to change up.

• Need a Gluten-Free or Vegan Option? The main recipe is already gluten-free and dairy-free! Just serve with corn tortillas and skip the cheese and sour cream. To make it vegan, swap the chicken for 2 cans of young green jackfruit (in brine, rinsed well) or a mix of black beans and sliced mushrooms. You’ll only need to cook it for 2-3 hours on low.
• You Control the Heat. For a milder chicken, use just one chipotle pepper. You could even swap the fire-roasted tomatoes for regular ones and add a can of mild diced green chiles. Want to turn up the heat? Add an extra chipotle pepper, a little splash of the adobo sauce from the can, or a pinch of cayenne.
• Making it Fancy? For a quick dinner, this chicken is perfect just as it is. If you’re having people over, you can add a squeeze of fresh orange or lime juice to the slow cooker for some brightness. To serve, top it with crumbled cotija cheese, some quick-pickled red onions, and a drizzle of avocado crema. Looks fancy, but it’s still so easy.

How to Serve and Store Your Chicken

Your amazing chicken is ready! Now what?

The possibilities are pretty much endless. Here are a few of my favorites:

• Taco Night: Set out the chicken with warm tortillas, lettuce, cheese, salsa, guacamole, and sour cream and let everyone build their own.
• Burrito Bowls: Spoon it over some cilantro-lime rice or quinoa. Top with black beans, corn, pico de gallo, and avocado. A perfect lunch.
• Hearty Salad: Let it cool down a bit and pile it on top of some crisp romaine lettuce with a creamy cilantro-lime dressing.
• Quesadillas & Enchiladas: It makes a fantastic, rich filling.

Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat, just pop it in the microwave or warm it up in a small pan on the stove. Add a splash of water or chicken broth if it looks a little dry.

Freezing for Later: This chicken freezes like a charm. Let it cool completely, then portion it out into freezer bags. Make sure to include some of the sauce in each bag to keep it moist. It’s good for up to 3 months in the freezer. Just thaw it in the fridge overnight. It’s a true gift to your future, busy self!

I really hope you love this recipe. It’s more than just a meal—it’s a starting point for so many good things. Happy cooking!

Print