Oct 16 10
by cara
at 3:03 PM
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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}


  • 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!

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