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Crockpot Mexican Chicken

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Tender, slow-cooked Mexican chicken infused with fire-roasted tomatoes, spices, and fresh cilantro. Perfect for tacos, bowls, or meal prep.

Ingredients

  • 3–3 ½ pounds boneless chicken breasts (and/or thighs)
  • 29 ounces fire roasted tomatoes (2 14.5-oz cans)
  • 2 tablespoon butter
  • 1 cup chopped onion
  • 4–6 cloves garlic (minced)
  • ½ cup chopped cilantro
  • 4 teaspoons chili powder (or ground ancho chile)
  • 2 teaspoons ground cumin
  • 2 teaspoon dried oregano
  • Salt and pepper

Instructions

  1. Set a large 6–8 quart crockpot aside. Heat a skillet over medium heat and add butter, onions, and garlic. Sauté for 2–3 minutes, then stir in cilantro and cook another 2–3 minutes. Turn off heat.
  2. Place chicken in the crockpot. Add fire-roasted tomatoes, sautéed vegetables, chili powder, cumin, oregano, 2 teaspoons salt, and ½ teaspoon black pepper. Stir to combine.
  3. Cover and cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until the chicken is tender and easily shredded.
  4. Shred the chicken directly in the crockpot and keep warm until ready to serve.

Notes

  • Use thighs for juicier, richer flavor; breasts for a leaner option.
  • Serve in tacos, burrito bowls, salads, or over rice.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This recipe freezes well for up to 3 months.
  • Adjust spice level by increasing or decreasing chili powder.

Nutrition

Find it online: https://yumfamilyrecipes.com/crockpot-mexican-chicken/