Description
A flavorful and easy Slow Cooker Mexican Chicken recipe that combines tender chicken breasts with a blend of spices, salsa, and chipotle peppers for a smoky, spicy dish perfect for tacos, burritos, nachos, or served over rice.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Sauce
- 16 ounces salsa
- ¼ cup chipotle peppers in adobo sauce, chopped
Instructions
- Prepare the Slow Cooker: Add the chicken breasts to the bottom of the slow cooker, spreading them out evenly.
- Season the Chicken: Sprinkle the black pepper, cumin, salt, paprika, onion powder, and garlic powder evenly over the chicken.
- Add Sauce Ingredients: Pour the salsa and chopped chipotle peppers in adobo sauce over the seasoned chicken.
- Cook: Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 6 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks or a stand mixer on low speed for less than 60 seconds for perfectly shredded chicken.
- Combine and Serve: Return the shredded chicken to the slow cooker and mix well until it is coated with the sauce. Serve in tacos, burritos, nachos, or over rice and enjoy!
Notes
- Use a stand mixer to shred the chicken instead of shredding by hand to save time and effort.
- For meal prep, divide shredded chicken into smaller portions and store in freezer-safe containers for up to 3 months.
- Choose a jarred salsa with plenty of liquid rather than drier options like pico de gallo for best results.
