Description
This Crockpot Mexican Chicken is juicy, flavorful, and beyond easy to make. Just toss everything into the slow cooker and let it do the work! It’s perfect for taco night, burrito bowls, nachos, or even on its own with rice and beans. A true set-it-and-forget-it weeknight hero!
Ingredients
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2 lbs boneless, skinless chicken breasts (or thighs)
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1 (14.5 oz) can diced tomatoes (with juice)
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1 (4 oz) can diced green chilies
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1 packet taco seasoning (or 2 tablespoons homemade)
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1 teaspoon chili powder
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper to taste
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Optional: 1/2 cup chicken broth (for extra moisture)
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Juice of 1 lime
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Optional toppings: chopped cilantro, shredded cheese, sour cream, avocado, lime wedges
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Add the diced tomatoes (with juice), green chilies, taco seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Add chicken broth if you like it saucier.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
Shred the chicken with two forks right in the crockpot.
Stir in lime juice and let it soak up the juices for another 5–10 minutes.
Serve with your favorite toppings in tacos, bowls, burritos, or salads!
Notes
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Use thighs for extra juicy meat.
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Make it spicy by adding a diced jalapeño or extra chili powder.
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This chicken freezes great—perfect for meal prep.
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Leftovers are delicious in quesadillas or enchiladas!