Crockpot Mexican Chicken – delicious crockpot chicken that’s full of great Mexican flavors, a bit spicy, tender, juicy chicken that melts in your mouth.
Well I’ve done it again. Another crockpot recipe! But don’t hate me, I just got a new crockpot for Christmas so I need to use it, otherwise it would feel all lonely and sad.
But I love crockpot meals, so easy and you get the most tender meat and because the meat cooks slowly for long periods of time, you get real nice deep flavors.
So embrace the crockpot! Don’t be afraid. Like I was! The crockpot will save many dinners. The crockpot is your friend. It certainly is mine!
Recently I’ve been obsessed with Mexican food, not sure why, but all I dream about are Mexican flavors, lots of cheese and jalapenos. So why not crockpot Mexican chicken? This way you can serve it in so many ways; chicken tacos, chicken quesadillas, chicken taquitos, chicken enchiladas, chicken on a bun? I could go on but I’m starting to drool here so I’ll stop.
My point is this Mexican chicken is the bomb! This chicken right here is life changing! It’s versatile, it’s delicious, a bit spicy and most importantly it’s juicy melt in your mouth chicken. So embrace the crockpot my friends, make this Mexican chicken and make your belly happy.
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Crockpot Mexican Chicken
Ingredients
- 4 chicken breasts boneless and skinless
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 tablespoon olive oil
- 2 cups chicken broth low sodium, or vegetable broth
- 1/2 cup taco sauce
- 2 tablespoon canned green chilies
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- salt and pepper to taste
- juice from one lime
Instructions
- In a skillet cook the onion with the olive oil until tender. Add garlic and cumin, coriander, chili powder, salt and pepper and stir. Deglaze the skillet with the chicken broth. Add green chilies, taco sauce and lime juice and bring to a boil.
- Season the chicken breast with salt and pepper and add to the crockpot. Pour the sauce over the chicken.
- Cook on high for 3.5 hours or low for about 5 hours.
Nutrition Information:
Enjoy!
I am 75 yes. YOUNG, I started “cooking” about 5yrs. old with my awesome grandmother. She was very patient with my little hands and thrist for knowledge. I had total hip replacement 4 months ago and will have total knee replacement in 3 wks.,opposite leg. Reading (and trying) new recipes keeps me going during this down time. Just found your site about 4AM and cannot back out of it!!! Will be mixing spices later today. Do not know which entree to make first! Thanks for sharing with us!!! God bless you and your loved ones. Future emails will be shorter!♡☆
Brenda! I love your comment!! I’m so glad you’re enjoying the blog! I’d love to hear from you as you cook some of my meals. 🙂
DDo you shred and put back in juice after it’s done cooking?
Yes, you can especially if you want all those yummy flavors.
Yum! I could eat that.