Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs tend to be even juicier and more forgiving in slow cookers. Just adjust cooking time slightly if needed, but generally, thighs work wonderfully in this slow cooker spicy Mexican chicken recipe.

How spicy is this recipe really?

The heat level comes mainly from the chipotle peppers in adobo. If you prefer milder dishes, start with fewer peppers or remove the seeds. You can always add more later if you want extra kick. The salsa also plays a big role, so choose a mild or hot version based on your preference.

Can I make this recipe in an Instant Pot?

You can! Use the sauté function to brown the chicken with spices quickly if you want, then add salsa and chipotle peppers, sealing the lid and cooking on high pressure for about 15 minutes. Use natural release and then shred the chicken just like in the slow cooker method.

What’s the best way to shred the chicken?

I usually shred by hand with two forks, but using a stand mixer is a game changer—quick, easy, and mess-free. Just pulse on low for 30-60 seconds for perfectly shredded chicken every time.

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 is an easy and flavorful dish featuring tender, shredded chicken cooked low and slow with a vibrant blend of spices, salsa, and chipotle peppers. Perfect for tacos, burritos, nachos, or served over rice, it's a versatile meal designed to simplify your dinner routine while delivering authentic Mexican-inspired flavors.

Ingredients

Scale

Main 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

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Instructions

Prepare the Chicken: Add the boneless, skinless chicken breasts to the bottom of your slow cooker. Evenly sprinkle the chicken with black pepper, cumin, salt, paprika, onion powder, and garlic powder to ensure the meat is well-seasoned.
Add Sauce: Pour the salsa and chopped chipotle peppers in adobo sauce over the seasoned chicken. Make sure the chicken is well-covered by the sauce for maximum flavor infusion during cooking.
Cook: Cover the slow cooker with its lid. Cook the chicken on high for 3 hours 30 minutes or on low for 6 hours until the chicken is tender and easily shredded.
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 to get perfect shreds quickly.
Mix with Sauce: Return the shredded chicken to the slow cooker and stir it well, ensuring the meat is fully coated with the salsa and chipotle sauce.
Serve: Serve the shredded Mexican chicken in tacos, burritos, over nachos, or with rice. Enjoy your delicious homemade Mexican-style chicken!

Notes

Use a stand mixer to shred the chicken instead of doing it by hand to save time and effort. Place the cooked chicken in the mixer on low speed for less than 60 seconds for perfectly shredded chicken.
If making ahead for meal prep, divide the shredded chicken into smaller meal-sized portions. Store the portions in freezer-safe containers for up to 3 months to use for quick lunches or dinners.
Use a jarred salsa with plenty of liquid rather than pico de gallo to keep the chicken moist and flavorful.

Nutrition

Serving Size: 1 serving (about 4 ounces shredded chicken with sauce)
Calories: 270 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 6 g
Saturated Fat: 1.3 g
Unsaturated Fat: 4.2 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 95 mg