This Slow Cooker Shredded Mexican Chicken is loaded with flavor and is absolutely delicious! Use it for tacos, burritos, salads, enchiladas, nachos or salads. You’re going to love it!
It’s been a few days since I’ve posted, but I’m back and trying to get back to my normal routine. My son came home last week from his two-year mission and we’ve just been enjoying every minute with him home ♡♡.
I’ve mentioned so many times how much I love my slow cooker, especially in the summer. It’s gotten pretty hot here in Utah and some days the thought of turning on my oven makes me cringe. This Slow Cooker Mexican Chicken instantly became a favorite of mine the first time I made it years ago. I’m not sure why it’s taken me so long to post. Maybe because I have a thousand other recipes on my “must try/must post” list, and that list just keeps getting longer and longer.
Anyway, this chicken couldn’t be easier. It’s one of those dump and go recipes that you’re going to love. Not only is it insanely good, but it’s healthy too! Everything from all the spices right down to the brown sugar and liquid smoke give this chicken the best flavor ever.
WHAT CAN I USE THIS CHICKEN FOR?
One of the things I love most about this chicken is how versatile it is. It can be use in tacos, burritos, enchiladas, salads, nachos, etc. You could even serve it over rice. I love to just eat a bowl of this on it’s own with shredded cheese and sour cream mixed in. Don’t be afraid to get creative.
CAN I FREEZE THIS CHICKEN?
Yes, you can freeze this chicken. I like to put it in a tightly sealed container with a piece of plastic wrap place right on top, up against the chicken before putting the lid on. You could also put it in a freezer Ziploc bag. Just make sure it’s completely cool before you freeze it.
I’d love to hear back from you if you give this a try! Have a great week!
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (or medium if you like more kick)
- 4 tablespoons brown sugar
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) fired roasted tomatoes, drained
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dry oregano
- 1/2 teaspoon pepper
- 1 teaspoon liquid smoke
- Dash of hot sauce
Place chicken breasts in the bottom of your slow cooker and drizzle with the olive oil. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 5 to 6 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and shred. Return shredded chicken to your slow cooker and cook for another 20-30 minutes to absorb some of the juices. If desired, drain some of the all excess liquid or use a slotted spoon when. Add a few dashes of hot sauce at this point if you want more kick.
Whatever you make with this, top it with shredded cheese, lettuce, sour cream, avocados, fresh cilantro, etc. It's amazing!
Please make sure you use smoked paprika and not just regular. It makes a difference in this!
Recipe Source: Adapted slightly from Carlsbad Cravings (LOVE her site!)