Slow Cooker Mexican Chicken

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.

Course Main

Cuisine American

Keyword chicken, crockpot, Mexican, slow cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 338kcal

Author Based on a recipe from Carlsbad Cravings

Equipment

Ingredients

4 pounds chicken breasts boneless, skinless
2 tablespoons olive oil
1 cup hot salsa
½ cup brown sugar
2 4 ounce fire-roasted diced green chiles
2 14 1/2 ounce 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 chipotle powder
1 teaspoon dried oregano
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 teaspoons liquid smoke
Hot sauce to taste

Instructions

Rub the chicken with the oil and place into a slow cooker set on low.
In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
Cook for 7 hours, stirring occasionally.
Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
Return to the slow cooker and cook another hour, stirring occasionally.
Depending on the dish, you may want to drain the chicken before using.

Notes

Serve on tacos, tortillas or nachos.

Nutrition