Description
Discover the easy and flavorful Mexican Chicken Crock Pot recipe, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound Chicken Breasts (Boneless thighs can be used for richer flavor.)
- 2 tablespoons Olive Oil (Any neutral oil works as a substitute.)
- 1 cup Mild Salsa (Use medium salsa for an added kick.)
- 2 tablespoons Brown Sugar (Omit for a low-sugar option.)
- 1 can Diced Green Chilies (Fresh chilies can be substituted.)
- 1 can Fire Roasted Diced Tomatoes (Regular diced tomatoes can also be used.)
- 2 tablespoons Chili Powder (Adjust quantity to suit spice preference.)
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder (Fresh garlic can also be used.)
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- 1/2 teaspoon Pepper (Adjust according to preference.)
- 1/2 teaspoon Ground Chipotle Chili Pepper (Optional for an extra kick.)
- 1 teaspoon Liquid Smoke (Omit if hard to find.)
Instructions
- Place the chicken breasts in your slow cooker and drizzle them with olive oil, ensuring they’re evenly coated.
- Pour in the mild salsa, brown sugar, diced green chilies, fire-roasted diced tomatoes, and all the spices. Mix gently to combine.
- Cover the slow cooker and set it to Low. Allow it to cook for 4-6 hours, or until fork-tender.
- Once cooked, shred the chicken in the slow cooker and let it sit in the juices for 20 minutes.
- Serve on tacos or salads, adding hot sauce or toppings as desired.
Notes
- This recipe is great for meal prep. <liYou can adjust spice levels according to your taste.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg