Crockpot Mexican Chicken
A delicious Mexican Flavored Chicken cooked low in a crockpot. Perfect for burritos, tacos, casserole or skillet meals needed cooked chicken.
Equipment
- Crockpot/Slow Cooker
Ingredients
- 1 1/2 – 2 lbs or 4-6 medium chicken breasts skinless and boneless
- 1 TBS cooking oil
- 4 oz can diced green chilis
- 1/2 cup jar salsa (your favorite brand)
- 10 oz canned diced tomatoes with juice
Seasonings
- 2 TBS brown sugar
- 1 TBS chili powder
- 1 1/2 tsp salt
- 12 tsp black pepper
- 1 tsp ground cumin
- 12 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Place chicken into crockpot. Coat chicken with 1 TBS cooking oil.
- Mix all seasonings and brown sugar together and sprinkle over chicken. Add in diced green chilis, diced tomatoes and favorite salsa. Mix everything together until well combined.
- Place lid on crockpot and cook on high for 2-4 hours or on low for 5-6 hours until chicken is cooked through and fork tender. Shred chicken and use in your favorite mexican dishes.
- NOTE: Drain the juice from the chicken and use to make Mexican Rice. Just bring juice and enough chicken broth for the liquid part of the rice to a boil, add your uncooked rice, place lid on and cook for 20 minutes for a delicious accompaniment to your Mexican Dish.
I think 12 teaspoons of pepper and paprika are a typo. I used 1 teaspoon of both. This turned out fabulous. Chicken was so tender and the flavor was excellent. Served with tortillas, lettuce, sour cream, and a dash of hot sauce.
Yes, That’s a typo. Thanks for bringing it to my attention.