Crock Pot Mexican Chicken
Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run!
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa medium if you like spicy
- 3-4 tablespoons brown sugar see notes
- 1 can mild diced green chilies 4 oz.
- 1 can fire roasted diced tomatoes 14.5 oz., drained
- 1 tablespoon chili powder
- 1.5 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dry oregano
- 0.5 teaspoon pepper
- 0.5 teaspoon ground chipotle chili pepper optional for more heat
- 1 teaspoon liquid smoke
- hot sauce to taste
Instructions
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Notes
Use 3 tbsp brown sugar if using mild salsa and no chipotle; 4 tbsp if using medium salsa and/or chipotle. For a smoky flavor, don't skip the liquid smoke. Chicken can be frozen for up to 3 months. Consider using the drained liquid to cook rice for added flavor.