Description
An easy prep recipe, this perfectly seasoned crockpot Mexican chicken uses either breasts or thighs and gives you the best tender, juicy, shredded chicken.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1 can (4 oz) green chiles
- 1/2 cup chicken broth
- 1 lime, juice of
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
Instructions
- Step: Make the seasoning by adding all of the seasoning ingredients to a small bowl or jar and mixing.
- Step: Add the chicken to the crockpot. Pour the seasoning over the chicken and flip a couple of times to coat both sides.
- Step: Add in the chicken broth and green chiles. Squeeze in the lime juice.
- Step: Place the cover on the crockpot and cook on low for 8 hours or on high for 4 hours.
- Step: Once the chicken is done, shred with two forks. Serve and enjoy.
Notes
You can use either chicken thighs or breasts. For the Instant Pot, follow the same initial steps but cook on high pressure for 22 minutes, then do a quick release and shred.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: crockpot Mexican chicken, shredded chicken, slow cooker, keto chicken, meal prep