Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust the cooking time slightly if they are bone-in. Boneless thighs work perfectly as a substitute in this recipe.

What if I don’t have chipotle peppers in adobo sauce?

If you can’t find chipotle peppers in adobo, you can substitute with smoked paprika plus a bit of chili powder, or even a splash of hot sauce to add smoky heat. It won’t be quite the same but still tasty.

How do I prevent the chicken from drying out?

To keep the chicken super tender, avoid overcooking it and make sure there’s enough salsa and juices in the slow cooker. Using a lid that seals well helps retain moisture. Also, shredding the chicken right after cooking helps lock in the juices.

Can I double this recipe for a crowd?

Yes! This recipe doubles well in a large slow cooker. Just be sure not to overfill your slow cooker—leave about an inch of space at the top for even cooking and good circulation.

Tender Slow Cooker Mexican Chicken for Flavorful Meals

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 delivers tender, flavorful shredded chicken infused with classic Mexican spices and smoky chipotle peppers in adobo sauce. Perfect for tacos, burritos, nachos, or served over rice, it's an easy and versatile meal that cooks low and slow for a hands-off dinner solution.

Ingredients

Scale

Chicken and Spices

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

Prepare the Chicken: Add the chicken breasts to the bottom of your slow cooker. Season evenly with black pepper, cumin, salt, paprika, onion powder, and garlic powder to build layers of flavor.
Add Sauce Ingredients: Pour the 16 ounces of salsa over the seasoned chicken, then scatter the chopped chipotle peppers in adobo sauce on top, ensuring that the chicken is well coated.
Cook Slowly: Cover the slow cooker with its lid and cook either on high for 3 hours 30 minutes or on low for 6 hours. This slow cooking method allows the chicken to become tender and flavorful.
Shred the Chicken: Remove the cooked chicken from the slow cooker and use two forks to shred the meat finely. For quicker shredding, you can use a stand mixer on low for under 60 seconds.
Mix and Serve: Return the shredded chicken to the slow cooker and stir to coat it thoroughly in the remaining sauce. Serve warm in tacos, burritos, nachos, or over rice. Enjoy this delicious Mexican-inspired meal!

Notes

Use a stand mixer to shred the chicken quickly and with less effort—place cooked chicken in the mixer bowl and mix on low speed for less than 60 seconds.
For meal prep, divide shredded chicken into smaller portions and store in freezer-safe containers for up to 3 months.
Choose a jarred salsa with plenty of liquid rather than thick or chunky options like pico de gallo to keep the chicken moist and saucy.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 95 mg