Chicken

Slow Cooker Mexican Chicken

This is a great weekday dish that you can set up and let your slow cooker do the work

It doesn’t take many ingredients to bring a great Mexican flavor to the table

The key is to build layers of flavor

Let’s start with 1 onion, 1 jalapeno and 3 garlic cloves

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Peel and chop the onion

Cut the top off of the jalapeno then slice it lengthwise

Using the tip of a spoon remove the seeds and ribs

This will take away some of the heat but not the flavor of the pepper

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Add the jalapeno and garlic to a food processor and pulse until chopped

Place the onions, garlic and jalapeno in the slow cooker and sprinkle with kosher salt and ground black pepper

Next we will need our chicken

We are using 3 boneless skinless chicken breasts (roughly 3 pounds)

You can use boneless thighs or even a mix of white and dark meat per your preference

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Trim the chicken of any excess fat and lay over the vegetables in the slow cooker

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Next we will need one 28 ounce can of diced tomatoes, one 4 ounce can of chili peppers, the juice and zest of one lime and 2 tablespoons of taco seasoning

Click our link to make your own Taco Seasoning

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Sprinkle the taco seasoning over the chicken

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Next add in the tomatoes

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Then the chili peppers

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Add in the lime juice and zest

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Seal the slow cooker and cook on high for 4 hours or low for 8 hours

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The chicken should be nice and tender when you open this up

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Remove the chicken to a cutting board and shred using 2 forks

Continue until all the chicken is nicely pulled apart

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Add the chicken to a bowl

Using a slotted spoon scoop out the peppers and tomatoes and add to the bowl as well

You can add as much of the liquid as you prefer to moisten the chicken

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We served this with our Garden Fresh Salsa, lime wedges, shredded cheddar, Queso Fresco, fresh cilantro and diced red onions

You can eat this in a bowl, with flour tortillas or with warmed taco shells which is what we did

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Enjoy!!!

Simply Sundays! ~ Slow Cooker Mexican Chicken

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

3 boneless skinless chicken breasts (roughly 3 pounds)

1 onion

1 jalapeno (seeds and ribs removed)

3 garlic cloves

1 – 28 ounce can of diced tomatoes

1 – 4 ounce can of chili peppers

1 lime (juice and zest)

2 tablespoons of Taco Seasoning

kosher salt

ground black pepper

Optional for serving

Garden Fresh Salsa

lime wedges

shredded cheddar

Queso Fresco

fresh cilantro

diced red onions

taco shells or tortilla shells

Directions

Peel and chop 1 onion.  Cut the top off of 1 jalapeno and slice it lengthwise.  Using the tip of a spoon remove the seeds and ribs.  Add the jalapeno and 3 garlic cloves to a food processor and pulse until chopped.  Place the onions, garlic and jalapeno in the slow cooker and sprinkle with kosher salt and ground black pepper

Trim 3 boneless and skinless chicken breasts of any excess fat and lay over the vegetables in the slow cooker.  Sprinkle them with 2 tablespoons of Taco Seasoning.  Next add in one 28 ounce can of diced tomatoes, one 4 ounce can of chili peppers and the juice and zest from 1 lime

Seal the slow cooker and cook on high for 4 hours or low for 8 hours.  After the 4 hours, remove the chicken to a cutting board and shred using 2 forks.  Add the chicken to a bowl.  Using a slotted spoon scoop out the peppers and tomatoes and add to the bowl as well.  You can add as much of the liquid as you prefer to moisten the chicken

Optional

Serve this with our Garden Fresh Salsa, lime wedges, shredded cheddar, Queso Fresco, fresh cilantro and diced red onions.  You can eat this in a bowl or in flour tortillas or with warmed taco shells

Tools used to make this recipe

Architec Gripperwood Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

KitchenAid 3-Speed Hand Blender

Instant Pot 7-in-1 Pressure Cooker

© Simply Sundays 2017
All rights reserved

3 comments on “Slow Cooker Mexican Chicken

  1. This post is def calling my name! 🌶

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