Crockpot Mexican Chicken
Submitted by Kaylene Myers - added 5/1/24
Ingredients
- 2 pounds chicken breasts
- 1 Tbsp. olive oil
- 1/2 cup mild salsa (medium if you like spicy)
- 3-4 Tbsp. brown sugar
- 1 (4 oz.) can mild diced green chilies
- 1 (14 1/2 oz.) can fire roasted diced tomatoes, drained (or regular)
- 1 Tbsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. dry oregano
- 1/2 tsp. pepper
- 1/2 tsp. ground chipotle chili pepper (optional for more heat)
- 1 tsp. liquid smoke
- Hot sauce to taste
Instructions
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note below). Taste and add hot sauce to taste if desired.
- Instant Pot: Cook on high pressure for 13 minutes then let release for 15 minutes. Shred and pressure cook for another 5 minutes.
- Tips for Success: Liquid Smoke is found next to the BBQ sauces in any grocery store and adds a wonderfully smoky flavor.
- Use 3 Tbsp. brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 Tbsp. if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion - perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper - perfect for kids.
- When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
- If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
- Chicken freezes beautifully. Transfer to a freezer bag, squeeze out excess air and freeze for up to 3 months. Thaw overnight in the refrigerator before using.