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Easy Mexican Chicken Crock Pot Recipe

Easy Mexican Chicken Crock Pot Recipe
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This hands-off Mexican Chicken is the ultimate solution for busy weeknights. Featuring tender, shredded chicken infused with fire-roasted tomatoes, green chilies, and a smoky blend of spices, this flavorful meal is naturally gluten-free. Practically cooking itself in the slow cooker, it serves as a versatile staple for taco nights, burrito bowls, or hearty nachos. With its perfect balance of savory and sweet notes, this family-friendly dish is guaranteed to be a consistent favorite in your household.

Ingredients

Scale

2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa
3–4 tablespoons brown sugar
1 4 oz. can mild diced green chilies
1 14.5 oz. can fire-roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dry oregano
1/2 teaspoon black pepper
1/2 teaspoon ground chipotle chili pepper (optional)
1 teaspoon liquid smoke
Hot sauce to taste

Instructions

Place the chicken breasts at the bottom of your slow cooker.
In a small bowl, whisk together the olive oil, brown sugar, chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, oregano, black pepper, chipotle powder, and liquid smoke.
Pour the spice mixture over the chicken, coating evenly.
Add the drained fire-roasted tomatoes, green chilies, and salsa on top.
Cover and cook on low for 4 hours.
Once cooked, shred the chicken directly in the slow cooker using two forks.
Stir in hot sauce to taste before serving.

Notes

Substitute chicken breasts with thighs for a juicier texture. Use 3 tablespoons of brown sugar for mild salsa or 4 tablespoons if using spicier varieties. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.makeourrecipes.com/easy-mexican-chicken-crock-pot-recipe/