Slow Cooker Mexican Chicken

Why You’ll Love This Recipe

This dish is everything you want in a slow cooker meal: quick to prep, full of flavor, and endlessly useful. Just toss everything in the crockpot and let it simmer until the chicken is fall-apart tender. It’s easy to double or freeze for future meals, making it a great option for meal prep or feeding a crowd. Whether you’re using it for taco night or stuffing it in a quesadilla, this recipe is a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Diced tomatoes (with green chilies or plain)

• Onion (diced)

• Garlic (minced)

• Taco seasoning or homemade spice blend (chili powder, cumin, paprika, oregano)

• Salt and pepper

• Lime juice

• Optional: jalapeños, chipotle peppers in adobo, corn, or black beans

• Fresh cilantro (for garnish)

Directions

1. Place the chicken in the bottom of the slow cooker.

2. Add diced tomatoes, onion, garlic, and taco seasoning. Stir to coat the chicken evenly.

3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and shreddable.

4. Remove the chicken, shred it with two forks, then return it to the slow cooker.

5. Stir in lime juice and let it warm through for another 10–15 minutes.

6. Serve with your favorite toppings and sides.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: 6.5–7.5 hours (or 3.5–4.5 on high)

Variations

• Creamy Version: Stir in cream cheese or sour cream at the end for a creamy finish.

• Spicy Twist: Add chipotle peppers in adobo or extra chili flakes.

• Sweet & Smoky: Add a splash of orange juice and smoked paprika for depth.

• With Beans & Corn: Add canned black beans and corn for a heartier dish.

• Tomatillo Style: Use salsa verde instead of diced tomatoes for a green version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.
Freeze in airtight bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use frozen chicken?

Yes, but increase the cook time slightly and ensure the chicken reaches 165°F internally.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and very flavorful in this recipe.

Is this dish spicy?

It’s mildly spiced. Adjust the heat by adding or omitting jalapeños or chili powder.

Can I prep this the night before?

Yes, add all ingredients to the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.

What should I serve it with?

Tortillas, rice, beans, taco salad, nachos, or stuffed into peppers.

Can I use store-bought taco seasoning?

Yes, but be sure to adjust the salt depending on how salty the blend is.

How do I keep the chicken from drying out?

Cook on low and don’t overcook. Using thighs also helps retain moisture.

Can I use this for meal prep?

Yes, it reheats and freezes very well, making it great for prepping ahead.

Can I make it in the Instant Pot?

Yes, cook on high pressure for 10–12 minutes with natural release.

Is it gluten-free?

Yes, if you use a gluten-free taco seasoning and canned ingredients.

Conclusion

Slow Cooker Mexican Chicken is an effortless, flavor-packed recipe that fits into nearly any meal plan. With minimal ingredients and major versatility, it’s the kind of dish you’ll turn to again and again. Whether you’re loading up tacos or meal-prepping for the week, this slow cooker staple delivers bold, satisfying results every time.

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