Go Back
Crockpot Mexican Chicken
Print Recipe

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.

Ingredients

  • 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

Instructions

  • 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.

Notes

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.