Description
Hearty slow cooker mexican chicken brings robust flavors from traditional spices and tender meat. Comfort meets zest in this simple one-pot meal that lets you savor authentic southwestern cuisine with minimal kitchen effort.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
Spices and Seasonings:
- 1 ounce (28 grams) taco seasoning packet
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables and Liquids:
- 1 can (14.5 ounces or 411 grams) diced tomatoes with green chilies
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup (120 milliliters) chicken broth
- Juice of 1 lime
Optional Toppings:
- Cilantro
- Avocado
- Shredded cheese
- Sour cream
Instructions
- Nestle chicken breasts into the slow cooker, creating a foundation for a robust Mexican-inspired dish.
- Sprinkle taco seasoning, cumin, chili powder, and smoked paprika across the chicken for deep, layered flavor profiles.
- Scatter diced tomatoes with green chilies, chopped onion, and minced garlic over the seasoned meat to infuse moisture and aromatic complexity.
- Pour chicken broth around the ingredients to create a flavorful braising liquid.
- Gently mix all components to ensure even seasoning distribution.
- Cover and cook on low temperature for 6-7 hours or high temperature for 3-4 hours until chicken becomes fork-tender and fully cooked.
- Carefully extract chicken from the slow cooker and use two forks to shred the meat into succulent, bite-sized pieces.
- Return shredded chicken to the cooking liquid and drizzle fresh lime juice for a bright, citrusy finish.
- Serve the tender, zesty chicken in warm tortillas, over fluffy rice, or as a filling for burritos and tacos.
- Garnish with optional toppings like cilantro, sour cream, or diced avocado for additional texture and flavor.
Notes
- Tenderize chicken by choosing boneless, skinless breasts that are uniform in size for even cooking.
- Enhance flavor intensity by using homemade taco seasoning instead of pre-packaged mixes to control sodium and spice levels.
- Reduce liquid content if preparing for a thicker sauce by draining tomatoes or using less chicken broth.
- Transform recipe into a low-carb option by serving over cauliflower rice or using lettuce wraps instead of traditional tortillas.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg