Mexican Spicy Shredded Chicken Crock Pot
Transform your weeknight dinners with this flavorful and easy-to-make Mexican Spicy Shredded Chicken Crock Pot recipe! Succulent boneless chicken breasts are slow-cooked to perfection with a blend of bold spices like chipotle chili powder, cumin, and paprika, enhanced by diced tomatoes with green chilies, lime juice, and optional jalapeño for an extra kick. The result is tender, juicy chicken infused with rich, smoky flavors that can be effortlessly shredded and used as a versatile filling for tacos, burritos, enchiladas, or served over rice and beans. With minimal prep time and the convenience of a slow cooker, this recipe is perfect for busy nights and meal prep, while its customizable spice level and fresh cilantro garnish make it an all-time crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 14.5 ounces diced tomatoes (with green chilies preferred)
- 1 cup chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 1 small jalapeño, diced (optional for extra heat)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
Pour the diced tomatoes, chicken broth, and freshly squeezed lime juice over the chicken.
Add the diced onion, minced garlic, and diced jalapeño (if using) to the slow cooker.
Sprinkle the chipotle chili powder, ground cumin, paprika, dried oregano, salt, and black pepper evenly over the ingredients.
Stir gently to combine the seasonings and liquids while keeping the chicken submerged.
Cover the slow cooker with the lid and set it to cook on high for 4 hours or low for 6-8 hours, depending on your schedule.
After cooking, use two forks to shred the chicken directly inside the slow cooker. Mix the shredded chicken thoroughly to absorb the juices and spices.
Taste and adjust seasonings if needed, adding more salt or lime juice as desired.
Serve the shredded chicken hot. Garnish with freshly chopped cilantro for extra flavor if desired.
Use the chicken as a filling for tacos, burritos, enchiladas, or serve it over rice and beans for a complete meal.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.9 g | ||
| Protein | 291.2 g | 582% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3628 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
