Description
A flavorful Mexican Chicken Crock Pot recipe combining tender shredded chicken with a blend of spices, salsa, and fire-roasted tomatoes, slow-cooked to perfection for an easy and delicious meal.
Ingredients
Scale
Chicken and Oil
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
Sauce and Seasonings
- ½ cup mild salsa (or medium if you like it spicy)
- 3-4 tablespoons brown sugar
- 1 (4 oz) can mild diced green chilies
- 1 (14.5 oz) can fire-roasted diced tomatoes, drained (or regular)
- 1 tablespoon chili powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground chipotle chili pepper (optional, for more heat)
- 1 teaspoon liquid smoke
- Hot sauce to taste
Instructions
- Combine Ingredients: Gather all the ingredients for the recipe, making sure the chicken breasts are boneless and skinless and the salsa and diced tomatoes are ready.
- Prepare Chicken: Rub the chicken breasts evenly with olive oil and place them in the bottom of your slow cooker to create a flavorful base.
- Add Remaining Ingredients: Pour the salsa, brown sugar, diced green chilies, drained fire-roasted diced tomatoes, chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, oregano, pepper, chipotle chili pepper (if using), and liquid smoke over the chicken, distributing them evenly. Do not add the hot sauce yet.
- Cook Chicken: Cover the slow cooker and cook on high for 2 to 4 hours, or on low for 6 to 7 hours, until the chicken is tender and easily shredded with a fork.
- Shred and Reduce: Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and let it cook on low for an additional 20 minutes to absorb the flavors. Drain any excess liquid before serving.
- Adjust Flavor: Taste the shredded chicken and add hot sauce according to your heat preference before serving.
Notes
- You can adjust the chili powder and chipotle pepper quantities based on your preferred spice level.
- Using fire-roasted diced tomatoes adds a smoky depth of flavor, but regular diced tomatoes work fine as well.
- Leftover shredded chicken can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- This shredded chicken is great for tacos, burritos, salads, or as a filling for enchiladas.
- If you prefer a thicker sauce, you can reduce the liquid by cooking uncovered on low for an additional 30 minutes after shredding.
