Description
This effortless slow cooker Mexican chicken is rich with flavor from canned chipotle peppers in adobo sauce, spicy salsa, and a blend of spices. It’s the perfect chicken recipe for in tacos, burritos, or any other Mexican inspired meal, so everyone is sure to love it.
Ingredients
Scale
- 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
- 16 ounces salsa
- ¼ cup chipotle peppers in adobo sauce (chopped)
Instructions
- Step: Add chicken to the bottom of a slow cooker. Then, season with black pepper, cumin, salt, parika, onion powder, and garlic pepper.
- Step: Pour salsa and chipotle peppers over the chicken.
- Step: Cover and cook on high for 2½-3½ hours or low for 4½-6 hours.
- Step: Remove chicken and shred with two forks. Add back into the pot and mix until coated in sauce.
- Step: Serve in tacos, burritos, nachos or over rice and enjoy!
Notes
Use a stand mixer to shred the chicken instead of doing it by hand to save time and effort. If making ahead for meal prep, divide the shredded chicken into smaller meal-sized portions and store in freezer-safe containers for up to 3 months. Use a jarred salsa with plenty of juices instead of something without a lot of liquid like pico de gallo.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 4 g
- Sodium: 866 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 97 mg
Keywords: slow cooker, Mexican chicken, pulled chicken, shredded chicken, crockpot