Slow Cooker Mexican Chicken
This flavorful and versatile shredded chicken is the ultimate dump-and-go recipe, perfect for tacos, burritos, nachos, rice bowls, and more!
Why You’ll Love This Recipe
Effortless Cooking – Just toss everything in the slow cooker and let it do the work.
Bursting with Flavor – Seasoned with chili powder, cumin, garlic, and onion for a bold, zesty taste.
Meal Prep Friendly – Great for making ahead and using throughout the week.
Family Favorite – Even picky eaters love the tender, seasoned chicken.
Versatile Use – Delicious in tacos, burritos, enchiladas, quesadillas, salads, or on its own!
Key Ingredients
Boneless, Skinless Chicken Breasts – Lean protein that becomes tender and shred-able after slow cooking.
Rotel Tomatoes with Green Chilies – Adds tang, heat, and moisture.
Chili Powder & Cumin – Classic Mexican spices for warmth and earthiness.
Garlic & Onion Powder – Enhances the flavor without needing fresh ingredients.
Fresh Onion – Adds texture and sweetness.
Salt & Pepper – Balances and amplifies all the flavors.
Cilantro (optional) – Brightens the dish at the end.
Expert Tips
Use Chicken Thighs for Extra Juiciness:** Boneless, skinless thighs also work well and are even more tender.
Add Beans or Corn: Stir in black beans or corn kernels in the last hour of cooking for a heartier dish.
Go Spicy: Add a chopped jalapeño or extra chili powder for more heat.
Double Up: Make a double batch and freeze half for a quick weeknight meal later.
Taco Night Shortcut: This chicken makes an amazing filling for tacos without needing extra seasoning.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 can (10 ounces) Rotel Original Diced Tomatoes and Green Chilies, undrained
- 1 medium onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro leaves, for serving (optional)
Instructions
- Layer the Chicken: Place chicken breasts at the bottom of your slow cooker.
- Make the Sauce: In a bowl, combine the Rotel tomatoes (with juice), chopped onion, chili powder, cumin, garlic powder, and onion powder.
- Combine: Pour the sauce over the chicken and season with salt and pepper.
- Cook: Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is fork-tender.
- Shred: Use two forks to shred the chicken directly in the slow cooker. Stir to evenly coat in the flavorful sauce.
- Serve: Let the chicken sit on WARM for a few minutes to absorb the juices. Garnish with fresh cilantro if desired.
Important Notes When Making This Recipe
Do Not Overcook: Although it’s hard to overcook in a slow cooker, drying out the chicken can happen on HIGH for too long.
Undrained Rotel: Be sure to use the liquid from the Rotel can for moisture and extra flavor.
Shred Gently: Chicken should fall apart easily; if not, it may need a bit more cooking time.
Store Properly: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition Information (Per Serving – Approximate, 1/6th of recipe)
Calories: 210
Protein: 28g
Fat: 6g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 540mg
Note: Nutritional values will vary based on exact brands and portion sizes used.*
Frequently Asked Questions
Q: Can I use frozen chicken?
A: For food safety, it’s recommended to thaw chicken before slow cooking. But if you do use frozen chicken, add an extra hour to the cook time on HIGH.
Q: Can I make this in an Instant Pot?
A: Yes! Cook on manual HIGH pressure for 10 minutes with a natural pressure release.
Q: What can I serve this with?
A: It’s delicious over rice, in tacos, burritos, enchiladas, or even on top of a salad or nachos.
Q: How spicy is it?
A: It’s mild to medium. Use mild Rotel and reduce chili powder if you’re sensitive to heat.
Q: Can I use leftover rotisserie chicken?
A: Yes! Add cooked, shredded chicken and reduce cooking time to just 1–2 hours on LOW to let the flavors combine.