Slow Cooker Mexican Chicken

Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
Slow Cooker Mexican ChickenI prefer using fire-roasted green chiles and tomatoes in dishes like this one. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. I also wasn’t sure how many different ways I was going end up using the chicken. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.

Slow Cooker Mexican Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 pounds
 
Ingredients
  • 4 pounds chicken breasts
  • 2 tablespoons olive oil
  • 1 cup hot salsa
  • 1/2 cup brown sugar
  • 2 (4 ounce) cans fire-roasted chopped green chilies
  • 2 (14 1/2 ounce) cans fire-roasted diced tomatoes, drained or not
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon dry oregano
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons liquid smoke
  • Hot sauce, to taste
Instructions
  1. Rub the chicken with the oil and place into a slow cooker set on low.
  2. In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  3. Cook for 7 hours, stirring occasionally.
  4. Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  5. Return to the slow cooker and cook another hour, stirring occasionally.
  6. Depending on the dish, you may want to drain the chicken before using.

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