Crockpot Mexican Chicken
A delicious Mexican Flavored Chicken cooked low in a crockpot. Perfect for burritos, tacos, casserole or skillet meals needed cooked chicken.
Course: Main Dish
Cuisine: Mexican
Author: Catherine's Plates
- 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
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.