From quesadillas to even salads, we haven’t run out of ways to use this crockpot chicken yet. I’m not concerned. It’s so darn tasty and healthy to boot, I am content to continue to brainstorm more ways we can enjoy it. So far, I’ve come up with 10 different ideas—be sure to check them out later in the post! Making Mexican chicken in the slow cooker is one of those “coming of age” foundational kitchen hacks that will suit you at any and every phase of life.
New to cooking? This recipe is easy and indisputably delicious.Cooking for a busy family of picky eaters? These flavors are appealing, the chicken isn’t too spicy, and the prep work is short.Working on your meal prep game? This chicken is the make-ahead, freezer-friendly, and all-around “I got this” dinner for the deities.Trying to eat healthy? This chicken is lean and mean, but doesn’t skimp on flavor.Just love Mexican food? <—This is every life phase (thanks, Chicken Nachos!).
No matter your season of life, chances are you’ve gone the route of dumping a jar of salsa and pile of chicken breasts in the slow cooker together, then call it a day, and you know what? THAT’S FINE. This is just not that recipe. While I love the ease of the salsa + chicken slow cooker formula, to me it’s always tasted exactly like what it is: bland chicken with some salsa on top. I want to do better. I know that we can. Thus, I set off to come up with an easy crockpot shredded Mexican chicken that was still reasonably quick and easy to prep (I mean, isn’t that half the selling point of making it in the first place?). It lead me to these Instant Pot Shredded Chicken Tacos. It’s a stellar recipe and lead me to unlock the two top secrets to making shredded Mexican chicken with superior flavor (both of which I used in this crockpot version!), but I know we don’t all own an Instant Pot. And even if we do, it’s not always the appliance we need on a particular night. Whether it’s for its make-ahead ease or the set-it-and-forget it appeal, sometimes only the slow cooker will do. This recipe is your starter, better-than-salsa, Mexican-style chicken breasts. Or make slow cooker Mexican chicken thighs (this recipe works for either cut). Mix the shredded chicken with corn and beans to bulk it up or add rice (or both!). Or, make the recipe exactly as it is, then use and love it for all of your Mexican food whims.
How to Make Crockpot Mexican Chicken
Three key tips give this Mexican chicken authentic flavor:
Brown the Chicken. I KNOW. I’m asking you to get an extra skillet dirty. I promise the flavor it locks into the meat is well worth it.Use Fire Roasted Diced Tomatoes. A can of these beauties imparts more taste than plain diced tomatoes. The chicken cooks in their liquid, absorbing more flavor.Chipotle Peppers in Adobo. Smoke city! Chipotles are smoked jalapeños that you can purchase in a can at almost any major grocery store. They make recipes taste complex. Adobo is a tangy, slightly sweet red sauce that these chipotles come packed in. It’s a two-fer when you buy them, and this recipe takes advantage of both.
Once you’ve embraced these three, this recipe is a snap to make and uses spices any Mexican food lover will already have in his or her pantry.
The Ingredients
Chicken. While in the slow cooker, the chicken meat will become incredibly tender, moist, and flavorful. Watch it carefully for over cooking. I opted to use boneless skinless breasts for this recipe, but you could use thighs as well. Thighs are also less prone to drying out.Spices. No bland chicken here! I used a mixture of salt, pepper, chili powder, garlic powder, onion powder, and dried oregano to create robust flavor with a hint of heat.Tomatoes. Fire-roasted diced tomatoes add a subtle smokiness to the chicken and help it stay moist.Chipotle Peppers in Adobo. A powerhouse of smoky flavor wrapped up in the convenience of one can. (You’ll have some left in the can—use it in any of these recipes.)Optional Additions. I loved adding a can of black beans and Mexican corn for additional flavor and texture. You can stir them in at the end if you’d like to make the chicken even more substantial.
The Directions
10 Ways to Use Crockpot Mexican Chicken
How to Store and Reheat Leftovers
To Store. Store leftover chicken in an airtight container in the refrigerator for up to 4 days.To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.To Reheat. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
More Favorite Mexican Chicken Recipes
Crock Pot Mexican CasseroleInstant Pot Mexican CasseroleMexican Stuffed PeppersMexican Chicken CasseroleMexican Chicken and Rice
Looking for more crock pot inspiration? Be sure to check out my full list of healthy slow cooker recipes. Looking for slow cooker recipes with chicken specifically? Don’t miss this helpful post with everything you need to know about how to cook healthy chicken in the crockpot. It includes my best tips and a collection slow cooker chicken recipes too! This post on Crock Pot Shredded Chicken is another great resource.
Tools Used to Make this Recipe
Slow Cooker. A prized appliance in my kitchen, and the perfect size for this recipe.Skillet. Perfect for browning the chicken.Instant Read Thermometer. The best way to ensure your chicken is cooked through and to avoid overcooking the chicken.
If you try this crockpot Mexican chicken, I’d love to hear how it goes! Please leave a comment letting me know how the recipe came out. It keeps me so motivated each time I hear from you.
