Spicy Mexican Chicken Slow Cooker
Infuse your meals with bold, zesty flavors using this Spicy Mexican Chicken Slow Cooker recipe—an effortless way to create a rich, slow-cooked dish with tender, melt-in-your-mouth chicken. Featuring a fiery medley of chipotle peppers in adobo, cumin, chili powder, and fresh lime juice, this recipe takes minimal prep time and lets the slow cooker do all the magic. The searing of chicken breasts beforehand unlocks extra depth of flavor, while a fragrant tomato-based sauce ensures every bite is bursting with robust Mexican-inspired goodness. Perfect for tacos, burritos, enchiladas, or rice bowls, this versatile recipe delivers up to six servings of savory, smoky satisfaction in just a few hours. Don’t forget to garnish with fresh cilantro for the perfect finishing touch!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 14.5 oz Canned diced tomatoes
- 8 oz Tomato sauce
- 2 pieces Chipotle peppers in adobo sauce
- 1 tbsp Ground cumin
- 2 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 2 tbsp Fresh lime juice
- 2 tbsp Fresh cilantro (optional, for garnish)
- 1 tbsp Olive oil
- 1 cup Chicken broth
Instructions
Start by preparing the chicken breasts. Pat them dry with a paper towel and trim any excess fat.
In a medium-sized skillet over medium heat, add 1 tablespoon of olive oil. Sear the chicken breasts for 2-3 minutes on each side until lightly browned. This step is optional but enhances the flavor.
In the base of your slow cooker, combine the canned diced tomatoes, tomato sauce, chicken broth, and lime juice. Stir to mix.
Finely chop 2 chipotle peppers from the can of chipotle peppers in adobo sauce and add them to the slow cooker.
Add the ground cumin, chili powder, paprika, garlic powder, onion powder, and salt. Stir the sauce mixture well to incorporate all the spices.
Place the seared chicken breasts into the slow cooker. Ensure they are fully submerged in the sauce.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
Once the chicken has cooked through and is tender, use two forks to shred it directly in the slow cooker. Stir the shredded chicken to mix it with the sauce.
Taste the sauce and adjust seasoning if necessary, adding more salt or lime juice to balance the flavors.
Serve the Spicy Mexican Chicken hot, garnished with fresh cilantro if desired. Use it as a filling for tacos, burritos, enchiladas, or as a topping for rice bowls.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.1 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1366 mg | 29% | |
*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.
