Description
A simple and flavorful crock pot Mexican chicken recipe that is perfect for easy weeknight dinners. Tender chicken breasts cooked slowly with Mexican spices and salsa, ready to be shredded and served in tacos, burritos, or over rice.
Ingredients
2 pounds boneless skinless chicken breasts
1 cup salsa (medium or mild)
1 packet (1 ounce) taco seasoning mix
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
Instructions
Place the chicken breasts in the bottom of the crock pot in a single layer.
In a small bowl, mix together the salsa, taco seasoning mix, ground cumin, chili powder, garlic powder, onion powder, black pepper, and salt until well combined.
Pour the salsa and spice mixture evenly over the chicken breasts in the crock pot.
Cover the crock pot with the lid and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to coat with the remaining sauce.
Stir in the chopped fresh cilantro just before serving.
Serve the crock pot Mexican chicken warm in tacos, burritos, over rice, or as desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours