Can I use chicken thighs instead of breasts in this Slow Cooker Spicy Mexican Chicken Recipe?

Absolutely! Chicken thighs add extra richness and stay juicy during slow cooking. Just adjust the cooking time slightly if needed, but thighs work wonderfully.

How spicy is the Slow Cooker Spicy Mexican Chicken Recipe?

The heat mainly comes from the chipotle peppers in adobo sauce. You can easily control spiciness by adding fewer peppers or removing the seeds. It’s moderately spicy with smoky undertones, perfect for most palates.

Can I prepare the Slow Cooker Spicy Mexican Chicken Recipe ahead of time?

Definitely! You can prep the seasoning and chop the chipotle peppers in advance, even assemble everything in the slow cooker insert a few hours before cooking. Leftovers store well in the fridge or freezer for quick meals later.

Spicy Mexican Chicken Recipe | Flavorful Slow Cooker Dinner

Name: Delicious Recipe
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 teaspoon black pepper; 1 teaspoon cumin; ½ teaspoon salt; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 16 ounces salsa; ¼ cup chipotle peppers in adobo sauce, chopped

Description

This Slow Cooker Mexican Chicken recipe offers a flavorful, easy-to-make meal featuring tender shredded chicken infused with classic Mexican spices, salsa, and chipotle peppers. Perfect for tacos, burritos, nachos, or served over rice for a delicious, versatile main course.

Ingredients

Scale

Chicken and Seasonings

2 pounds boneless, skinless chicken breasts
1 teaspoon black pepper
1 teaspoon cumin
½ teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder

Sauce

16 ounces salsa
¼ cup chipotle peppers in adobo sauce, chopped

Cook Mode Prevent your screen from going dark

Instructions

Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker and evenly season with black pepper, cumin, salt, paprika, onion powder, and garlic powder to ensure the spices coat the chicken thoroughly.
Add salsa and chipotle peppers: Pour the 16 ounces of salsa and the chopped chipotle peppers in adobo sauce over the seasoned chicken, distributing the sauce evenly to cover the chicken well.
Slow cook the chicken: Cover the slow cooker with its lid and cook on high for 3 hours 30 minutes or on low for 6 hours until the chicken is fully cooked and tender enough to shred easily.
Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks or a stand mixer on low speed for less than 60 seconds for effortless shredding.
Mix shredded chicken with sauce: Return the shredded chicken to the slow cooker and stir well, making sure the chicken is fully coated with the salsa and chipotle sauce.
Serve and enjoy: Serve the flavorful Mexican shredded chicken in tacos, burritos, nachos, or over rice as a delicious main course option.

Notes

Use a stand mixer to shred the chicken instead of hand shredding for quicker and more uniform results.
For meal prepping, portion the shredded chicken into freezer-safe containers and store for up to 3 months to enjoy later.
Choose a jarred salsa with plenty of liquid to ensure the chicken stays moist and flavorful during cooking.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 110 mg