Crock Pot Mexican Chicken
The Crock Pot lends itself well to shredded chicken and pork that is perfect for soft tacos, enchiladas, quesadillas, salads and casseroles. This is one of my favorite ways to use my Crock Pot! In the past, I’ve used pork, as in the Cafe Rio Sweet Pork and Slow Cooker Pork Tacos, two of our family (and guest) favorites. But this chicken recipe turned out even more flavorful than my Chicken Soft Taco Filling, and is so versatile! I served this chicken the first night as soft tacos, then used the leftovers to create a delicious new enchilada recipe (coming up next). Since I was short on time, I simplified the original recipe, and it still turned out great.
Crock Pot Mexican Chicken
adapted from goodLife{eats}
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 1/4 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon coriander
- 1/4 teaspoon paprika
- 1 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1/3 cup chicken broth
- 1/3 cup (packed) cilantro leaves, chopped
- 2 limes
- 1 large onion, chopped
- 1 jalapeno, seeded and minced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
Add all ingredients to crock pot and cook on high for 3-5 hours. Shred chicken and enjoy!
This recipe is AWESOME!! Thanks so much for sharing it. I made it a few days ago and the whole family loved it!!
~Erin
Erin,
So glad you enjoyed this recipe! It was definitely a big hit here- something I’ll be making again and again. If you’ve got leftovers, you should definitely try the Chicken and Black Bean Enchiladas!
I’m making this recipe as I type. I love anything in the crock pot. SO easy and time friendly. I haven’t tasted the chicken yet but I can tell you that the smell coming from my kitchen is mouth watering. Can’t wait to shred that chicken, roll it up in some fluffy corn tortillas and top with black beans. Chicken tacos tonight….yum! Thanks so much for sharing the recipe!!
making this tonight! Thanks 🙂
I’ll post the same information to my blog, thanks for ideas and great article.