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Crock Pot Mexican Chicken

A flavorful and easy slow-cooked meal featuring tender shredded chicken simmered in salsa and tomatoes that is perfect for tacos or burrito bowls.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1 cup salsa mild or spicy
  • 14.5 ounce can diced tomatoes
  • 1 packet taco seasoning or 2 tablespoons homemade seasoning
  • 1 small onion diced
  • Salt to taste
  • Pepper to taste

Equipment

  • Slow cooker
  • Mixing spoon
  • Forks or tongs
  • Measuring Cups and Spoons
  • Cutting Board
  • Knife

Method
 

  1. Place the four chicken breasts or thighs in a single layer at the bottom of your slow cooker.
  2. Sprinkle the taco seasoning evenly over the top of the chicken pieces.
  3. Add the diced tomatoes salsa and optional diced onion over the seasoned chicken.
  4. Cover the slow cooker with its lid and set it to cook.
  5. Cook on the low setting for 6 to 7 hours or on the high setting for 3 to 4 hours.
  6. Remove the lid once the chicken is cooked and tender enough to fall apart.
  7. Use two forks to shred the chicken directly in the slow cooker and stir it into the juices and sauce.
  8. Taste the mixture and add additional salt or pepper if needed before serving.

Notes

Using chicken thighs instead of breasts will result in even juicier and more flavorful shredded meat after long cooking times.
If you are using frozen chicken ensure it is fully thawed before starting to ensure the meat cooks safely and evenly.
You can brighten the final dish by adding a squeeze of fresh lime juice and some chopped cilantro just before serving.
Leftover Mexican chicken can be stored in an airtight container in the refrigerator for up to 4 days.
This shredded chicken freezes very well for up to 3 months when stored in portioned bags or containers.