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Slow Cooker Mexican Chicken

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Slow Cooker Mexican Chicken is a versatile, hands-off recipe where tender shredded chicken simmers in bold spices, tomatoes, and chilies. Perfect for tacos, burritos, bowls, or salads, this dish is flavorful, easy, and meal-prep friendly.

Ingredients

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 can (14 oz) diced tomatoes (with green chilies or plain)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning (or homemade blend: chili powder, cumin, paprika, oregano)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 2 tbsp lime juice
  • Optional: 1 jalapeño or 1–2 chipotle peppers in adobo (for heat)
  • Optional: 1 cup canned corn, drained
  • Optional: 1 cup black beans, drained and rinsed
  • Fresh cilantro, for garnish

Instructions

  1. Place chicken breasts or thighs in the bottom of the slow cooker.
  2. Add diced tomatoes, onion, garlic, taco seasoning, salt, and pepper. Stir to coat chicken evenly.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and cooked through.
  4. Remove chicken, shred with two forks, then return to the slow cooker.
  5. Stir in lime juice and let warm through for 10–15 minutes.
  6. Garnish with fresh cilantro and serve with tortillas, rice, or your favorite toppings.

Notes

Use chicken thighs for extra juiciness and flavor.For a creamy version, stir in cream cheese or sour cream at the end.Make it spicier by adding jalapeños, chipotle peppers, or extra chili powder.To bulk it up, add black beans and corn.This recipe freezes well—store in portions for quick meals.

Nutrition

Find it online: https://cookibly.com/slow-cooker-mexican-chicken/