Slow Cooker Mexican Chicken

Mexican chicken that has been shredded in a slow cooker and ready to serve.

5 from 1 vote

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.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 206kcal

Author: Ryan Allen

Equipment

Ingredients

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

Add chicken to the bottom of a slow cooker. Then, season with black pepper, cumin, salt, parika, onion powder, and garlic pepper.
Pour salsa and chipotle peppers over the chicken.
Cover and cook on high for 2½-3½ hours or low for 4½-6 hours.
Remove chicken and shred with two forks. Add back into the pot and mix until coated in sauce.
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. Place the cooked chicken in the mixer on low speed for less than 60 seconds for perfectly shredded chicken.
If making ahead for meal prep, divide the shredded chicken into smaller meal-sized portions. Store the portions in freezer-safe containers for up to 3 months to use for quick lunches or dinners.
Use a jarred salsa with plenty of juices instead of something without a lot of liquid like pico de gallo.

Nutrition