Crockpot Mexican Chicken

Crockpot Mexican Chicken is perfect for all of your Mexican dishes! It is easy to make and full of flavor!

I love Mexican food and I love anything I can make in my crockpot! There’s nothing better than throwing all the ingredients in a crockpot. Letting it cook all day and ending up with the most delicious meal ever is my kind of meal! This Mexican Chicken does not disappoint! It is full of Mexican flavors that will be perfect stuffed in burritos, tacos, enchiladas, salads. Or stacked high on a yummy plate of loaded nachos!

This recipe is my go to chicken recipe when I want to a delicious smothered burrito or tasty Mexican dish. It makes enough that I can use it for chicken nachos later in the week (see pic below). The chicken is cooked in basic Mexican flavors like cumin, chili powder, oregano and garlic. You will also add salsa and tomatoes. It makes the perfect chicken for any Mexican dish.

Crockpot Mexican Chicken

Easy Recipe

When I say this recipe is easy, that is an understatement. I literally dump the chicken breasts (rubbed with canola oil) in the crockpot. Next, dump the rest of the ingredients over the chicken and mix it up and walk away! It cooks on low for about 6 hours or on high for 2 to 4 hours.

After the Chicken is Done Cooking

Once the chicken breasts are done I pull the chicken out and put it on a plate to shred it. I pour the sauce from the crockpot into a strainer with a bowl under it. This strains the sauce (because I hate chunks of tomato) letting the sauce fall into bowl. Then, I put the shredded chicken into the bowl of chunkless (is that a word?) sauce. Mix it all around until the chicken is evenly covered. If you like chunky tomatoes in your chicken, just shred the chicken in the crockpot and mix it up!

The amount of sauce left after cooking is perfect to fully cover the shredded chicken and the flavor is amazing. If you want it extra saucy you can double all of the ingredients (except the chicken).

Ways to Use This Chicken

I love this chicken in smothered burritos, and loaded nachos. You can use it for enchiladas, tacos, quesadillas, salads, burrito bowls, or taquitos (the possibilities are endless … but a smothered burrito and nachos are my favorites)!

Crockpot Mexican Chicken is perfect for all of your Mexican dishes! It is easy to make and full of flavor!

Use this Mexican Chicken in my Smothered Chicken Burritos with Homemade Enchilada Sauce!

Crockpot Mexican Chicken | smothered chicken burrito

Here are some products I used to make this recipe!

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Crockpot Mexican Chicken

This Mexican Chicken is delicious and versatile.  It can be used in burritos, enchiladas, tacos, salads, quesadillas, taquitos, loaded nachos, or anything your heart little desires! 
This recipe will make about 4-5 cups of shredded chicken.


  • 2 lbs. chicken breasts
  • 1 tbsp canola or olive oil
  • 1 cup salsa, jar or homemade mild is preferred
  • 1 (14.5 oz.)can diced tomatoes, with juices- do not drain
  • 1 (7 oz.) can chopped (mild) green chilis with juice
  • 1/3 cup brown sugar
  • 1 1/2 tbsp chili powder
  • 2 tsp kosher salt
  • 3 tsp cumin
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp dried/ground oregano
  • 1/2 tsp dried chipotle pepper seasoning
  • 1/2 tsp black pepper
  • 1 1/2 tsp liquid smoke


  • Rub the chicken breasts with the oil.  Place in the bottom of a greased crockpot.
  • Mix all the ingredients together and dump on top of the chicken. Mix it all together.
  • Cook on high for 2-4 hours, or on low for 6 hours or until the chicken done.
  • Remove the chicken from the crockpot and set aside on a clean plate.  Strain the juices from the crockpot, straining the tomato chunks so the juices fall into a bowl. Then add the shredded chicken in to the bowl of juices/sauce and mix together.
  • If you like chunky tomatoes in your chicken, simply shred the chicken in the crockpot until its all mixed together.
  • Serve in burritos, enchiladas, tacos, salads, burrito bowls, quesadillas, taquitos or nachos!
  • This chicken will keep in the fridge for up to 5 days.


The amount of sauce on this chicken is perfect to cover the chicken fully so it is flavorful. If you want it extra saucy you can double all of the ingredients (except the chicken).
This chicken also freezes well and can be reheated in a crockpot, or stovetop.
Crock-pot Mexican Chicken | The Butcher's Wife

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