Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be even more tender and flavorful due to their higher fat content. Just keep the cooking times similar and check for doneness.

How spicy is this recipe really?

The heat mainly comes from the chipotle peppers in adobo sauce, which provide a smoky medium heat. You can adjust the spiciness by using fewer peppers or removing the adobo sauce. For milder versions, swapping chipotles for mild green chilies works well.

Can I make this recipe on the stovetop?

Sure! Simmer everything in a covered pot over low heat for about 45 minutes to an hour until the chicken is cooked through and tender. You'll want to occasionally stir and add extra liquid if needed to prevent drying out.

Spicy Mexican Chicken in Slow Cooker – Easy, Flavorful & Tender

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 is a flavorful and effortless meal perfect for busy days. Tender chicken breasts are seasoned and slow-cooked with salsa and chipotle peppers, resulting in a deliciously saucy dish ideal for tacos, burritos, nachos, or served over rice.

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

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Instructions

Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker pot. Evenly sprinkle all the seasonings—black pepper, cumin, salt, paprika, onion powder, and garlic powder—over the chicken.
Add Sauce Ingredients: Pour the salsa over the seasoned chicken. Then add the chopped chipotle peppers in adobo sauce, distributing them evenly across the top.
Cook the Chicken: Cover the slow cooker with the lid and set it to cook on high for 3 hours and 30 minutes, or if preferred, cook on low for 6 hours until the chicken is fully tender and easily shreddable.
Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred with two forks or a stand mixer on low speed for less than 60 seconds for perfectly shredded chicken.
Combine and Serve: Return the shredded chicken to the slow cooker and mix well with the sauce to coat thoroughly. Serve the chicken hot in tacos, burritos, over nachos, or alongside rice.

Notes

Using a stand mixer to shred the chicken saves time and effort; place the cooked chicken in the mixer on low speed for under 60 seconds for perfect shredding.
For meal prep, divide shredded chicken into meal-sized portions and freeze in freezer-safe containers for up to 3 months.
Choose a jarred salsa with plenty of liquid rather than a thick type like pico de gallo for best sauce consistency.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 39 g
Cholesterol: 85 mg