Slow Cooker Mexican Chicken Recipe
This slow cooker Mexican chicken recipe is an easy and versatile dish, perfect for tacos, burritos, or rice bowls. The chicken is slow-cooked with flavorful seasonings, tomatoes, and green chilies for a juicy, tender meal. With minimal prep, this recipe is great for busy weeknights or meal prepping, delivering bold Mexican flavors with every bite!
- Prep Time: 5 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1 packet taco seasoning
- 1 small onion, diced
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- Add diced tomatoes with green chilies, diced onion, garlic, taco seasoning, cumin, smoked paprika, and chicken broth.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir to coat it with the sauce.
- Adjust seasoning if needed. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Use the chicken for tacos, burritos, enchiladas, or as a topping for rice bowls or salads.
- You can substitute chicken thighs for a richer flavor.
- Leftover Mexican chicken can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 750mg