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Slow Cooker Mexican Chicken

Slow Cooker Mexican Chicken
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This Slow Cooker Mexican Chicken recipe is a flavorful, hands-off dish perfect for busy weeknights. Tender chicken breasts or thighs are slow-cooked with a vibrant blend of Mexican spices, fire-roasted tomatoes, onion, and garlic, resulting in a juicy, zesty meal. Ideal for tacos, burrito bowls, salads, or nachos, this versatile dish is family-friendly, customizable, and perfect for meal prep.

Ingredients

Scale

Protein

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs

Vegetables & Aromatics

  • 1 medium onion, peeled and finely chopped
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes with juices

Spices & Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about ½ teaspoon)

Liquids & Extras

  • 1 cup chicken broth
  • Juice of 1 fresh lime (added before serving)

Instructions

  1. Prepare the ingredients: Start by peeling and finely chopping the onion and garlic to ensure even flavor infusion throughout the chicken during cooking.
  2. Layer the chicken and spices: Place the chicken pieces at the bottom of the slow cooker. Evenly sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the chicken to season thoroughly.
  3. Add tomatoes and broth: Pour in the fire-roasted diced tomatoes along with their juices. Add the chopped onion and garlic on top, then gently pour the chicken broth over everything to create a flavorful cooking liquid.
  4. Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and infused with the Mexican-inspired flavors.
  5. Shred and finish: Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, stir to combine with the sauce, and squeeze fresh lime juice over the top before serving.

Notes

  • Choose thighs for juicier, more forgiving meat, but breasts work well too.
  • Don’t skip the lime juice to balance and brighten flavors.
  • Optionally, sear the chicken before slow cooking for extra depth of flavor.
  • If the sauce is too thick after cooking, add a splash of broth or water to loosen it.
  • Adjust chili powder and add fresh peppers to customize heat level.
  • Leftovers store in an airtight container in the refrigerator for up to 4 days.
  • Freeze portions up to 3 months in freezer-safe containers; thaw before reheating.
  • Reheat gently on stovetop or microwave, adding broth if needed to keep moist.

Nutrition

Keywords: slow cooker chicken, Mexican chicken, crockpot chicken, easy dinner, meal prep chicken, shredded chicken, Mexican spices

Find it online: https://jamescookes.com/slow-cooker-mexican-chicken/