Crockpot Mexican Chicken
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Prep Time
10 mins
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Cook Time
4 hrs 20 mins
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Total Time
4 hrs 30 mins
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Servings
11 servings
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Calories
121 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Mexican Chicken
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An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!
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Ingredients
FOR THE CHICKEN:
- 2 pounds chicken breast about 4 small/medium or 3 medium/large, boneless skinless
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper ground
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 1 diced tomatoes 14 ounces, canned, fire-roasted, in their juices
- 2 - 3 chipotle peppers in adobo individual peppers from a can; NOT 3 cans, finely chopped (three peppers has a definite, though not unbearable kick. Used 2 if you are more sensitive to spice, 1 if you do not want it to be spicy at all)
OPTIONAL ADDITIONS & SERVING SUGGESTIONS:
- black beans rinsed and drained, canned, reduced-sodium
- corn drained, canned, Mexican style
- brown rice or quinoa, prepared
- cilantro and/or nonfat plain Greek yogurt, diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado, fresh; Mexican toppings
Instructions
- Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
- Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
- Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Notes
- TO STORE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- TO FREEZE: Place leftovers in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.
- TO REHEAT: Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
Nutrition Information
Show Details
Serving
1(of 11); about 1/2 cup
Calories
121kcal
(6%)
Carbohydrates
3g
(1%)
Protein
18g
(36%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
53mg
(18%)
Potassium
323mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
589IU
(12%)
Vitamin C
2mg
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1(of 11); about 1/2 cup | |
| Calories | 121kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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