Slow Cooker Mexican Chicken Recipes

SLOW COOKER MEXICAN CHICKEN

Steps:

• Add all of the ingredients to the slow cooker except for the salt, pepper and cilantro. Stir to combine.
• Cook on low for 4-6 hours or on high for 2-4 hours or until the chicken is cooked through and shreds easily. (You can shred the chicken in the slow cooker or take it out and shred on a cutting board and add it back to the slow cooker)
• Season with salt and pepper to taste.
• Serve immediately with cilantro if desired.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

SLOW COOKER MEXICAN CHICKEN

Steps:

• Add all the ingredients into the slow cooker (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper, and optional chipotle powder). Stir everything well to completely coat the chicken with the spices & sauce.
• Slow cook 6-8 hours on low or 4-5 hours on high.
• Take the chicken pieces out of the slow cooker, cut into 1-2 inch pieces, or whatever size you prefer to serve.
• Place the cut chicken back in the slow cooker. Shed with a couple forks to break up the chicken if needed. Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.

SLOW COOKER MEXICAN PULLED CHICKEN

Steps:

• Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
• Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with 2 forks.

EASY BUDGET MEXICAN SLOW COOKER CHICKEN

Steps:

• Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
• Cook on High for 4 hours.
• Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

SLOW COOKER MEXICAN SHREDDED CHICKEN

Steps:

• Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
• Place chicken in a 3-quart slow cooker. Pour sauce over top.
• Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
• Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.