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Crockpot Mexican Chicken

Crockpot Mexican Chicken
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This is my go-to recipe for the most tender, flavorful shredded chicken you’ll ever make. Your slow cooker does all the hard work, leaving you with a delicious, versatile protein that’s perfect for tacos, burrito bowls, and salads. It’s a lifesaver for easy weeknight dinners and meal prep!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juices
  • 2–3 chipotle peppers in adobo sauce, finely chopped

Instructions

  1. Sear the Chicken: Pat the chicken breasts dry and season them all over with 1 teaspoon of salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until a golden-brown crust forms. Place the seared chicken in your slow cooker.
  2. Add Flavor: Sprinkle the chili powder, garlic powder, onion powder, oregano, and the remaining ½ teaspoon of salt over the chicken. Pour the entire can of fire-roasted tomatoes and the chopped chipotles on top.
  3. Slow Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 1.5-2.5 hours. The chicken is done when it’s cooked through and very tender.
  4. Shred and Soak: Carefully remove the chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the meat. Return the shredded chicken to the slow cooker, stir it into the sauce, and let it warm through for another 15 minutes. This final soak makes it extra juicy!

Notes

  • Serving Ideas: This chicken is amazing in tacos, burrito bowls, quesadillas, enchiladas, or on top of a salad. Serve with your favorite toppings like cilantro, avocado, sour cream, and a squeeze of fresh lime.
  • Quick Shredding Tip: My favorite trick for shredding is to use a hand mixer! Place the cooked chicken breasts in a large bowl and use the mixer on low speed for about 20 seconds. Perfect shreds, every time.
  • Spice Level: You’re in control of the heat! For a mild flavor, use just 1 chipotle pepper. For a spicy kick, use 3 or more.
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This recipe also freezes perfectly for up to 3 months. Just be sure to pack the chicken with some of the sauce to keep it moist!

Find it online: https://sabormexicana.com/crockpot-mexican-chicken/