Can I use frozen chicken in this Slow Cooker Mexican Chicken Recipe?

Yes! You can use frozen boneless, skinless chicken breasts directly in the slow cooker. Just expect a slightly longer cook time to ensure the chicken reaches the proper internal temperature and is fully cooked and tender.

What type of salsa works best for this recipe?

I recommend using a jarred salsa with plenty of liquid so the chicken stays moist during cooking. Chunky salsas like pico de gallo won’t create enough sauce, so go for smoother, juicier varieties like medium or hot salsa verde or regular red salsa.

Can I make this Slow Cooker Mexican Chicken Recipe ahead for meal prep?

Absolutely! It’s perfect for meal prep. Just cook and shred the chicken, then divide into portioned containers. Refrigerate for up to 4 days or freeze in meal-sized batches for up to 3 months for quick, flavorful meals on busy days.

Mexican Chicken Recipe: Easy, Flavorful Fiesta Dinner

Name: Delicious Recipe
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Mexican
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

Description

This Slow Cooker Mexican Chicken recipe offers a flavorful and easy way to prepare tender shredded chicken infused with smoky chipotle and savory spices. Perfect for tacos, burritos, nachos, or served over rice, it’s an ideal meal prep option that delivers authentic Mexican flavors with minimal effort.

Ingredients

Scale

Chicken and Seasoning

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

Sauce

16 ounces salsa
¼ cup chipotle peppers in adobo sauce, chopped

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Instructions

Season Chicken: Add the chicken breasts to the bottom of the slow cooker. Sprinkle evenly with black pepper, cumin, salt, paprika, onion powder, and garlic powder to flavor the meat thoroughly.
Add Sauce: Pour the salsa and chopped chipotle peppers in adobo sauce over the seasoned chicken, ensuring the sauce covers the meat to infuse smoky, spicy flavors.
Cook Chicken: Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 6 hours until the chicken is tender and easy to shred.
Shred Chicken: Remove the chicken from the slow cooker and shred it with two forks until finely pulled apart. Optionally, use a stand mixer on low speed for less than 60 seconds for effortless shredding.
Mix and Serve: Return the shredded chicken to the slow cooker and stir it well to coat in the flavorful sauce. Serve warm in tacos, burritos, nachos, or over rice and enjoy!

Notes

Use a stand mixer to shred chicken quickly and easily instead of shredding by hand.
For meal prep, portion the shredded chicken into freezer-safe containers and freeze for up to 3 months.
Choose a jarred salsa with plenty of liquids rather than pico de gallo to ensure the chicken stays moist and flavorful.

Nutrition

Serving Size: 1 serving (approx. 4.5 ounces shredded chicken with sauce)
Calories: 230 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 90 mg