Crock Pot Mexican Chicken Recipe

This incredibly versatile crock-pot recipe is your secret weapon for countless delicious Mexican-inspired meals! Imagine tender, flavorful shredded chicken ready to be transformed into burritos, tacos, quesadillas, enchiladas, or simply served over rice. Customize the spice level to your liking – use mild Rotel and salsa for a gentle kick, or add your favorite hot peppers for some serious heat! This recipe yields enough shredded chicken for 4-5 meals, perfect for families of all sizes. Get ready for a flavor explosion!

Prep Time 15 mins
Cook Time 490 mins
Calories 184.1 kcal
Protein 36g
Rating 5.0 (1 Reviews)
Crock Pot Mexican Chicken 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Mexican Chicken

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How to Make Crock Pot Mexican Chicken

  1. Place 2 lbs frozen boneless, skinless chicken breasts in your crock-pot.
  2. Add 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained.
  3. Stir in 1 (15 ounce) can mild salsa.
  4. Add 1 cup chicken broth.
  5. Add 1 tablespoon chili powder.
  6. Add 1 teaspoon cumin.
  7. Add 1/2 teaspoon garlic powder.
  8. Add 1/4 teaspoon onion powder.
  9. Add 1/2 teaspoon salt.
  10. Add 1/4 teaspoon black pepper.
  11. Cook on high for 5-6 hours, or on low for 8-10 hours, until chicken is cooked through.
  12. Remove chicken from the crock-pot and shred using two forks.
  13. Return shredded chicken to the crock-pot and stir to combine with the sauce.
  14. Reduce heat to low and cook for an additional 30 minutes to allow flavors to meld.
  15. Serve and enjoy! Use this delicious chicken in your favorite Mexican dishes.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

12g

Fat

3g

Carbs

7g