Slow cooker Mexican chicken is the perfect family friendly recipe for a busy night! This chicken is fall-apart tender, juicy, and the perfect base for tacos, burritos, or nachos.
During busy weeks, it can be so hard to get dinner on the table. And if you’re dealing with food allergies, that makes things even more difficult.
When you have multiple food allergies, making dinner can take more time and sometimes more money than regular recipes.
Thankfully, this slow cooker Mexican chicken is easy to make, and very budget friendly. This is a great meal for families – it’s mild enough for picky eaters, and more adventurous palates can spice things up with some hot sauce or some easy homemade salsa.
This slow cooker Mexican chicken is just right for busy days. Just throw the ingredients in the slow cooker, turn it on, and a few hours later you’ll have a hot dinner waiting for you! We love this chicken over tortilla chips with chopped red pepper, cilantro, and green onions.
This slow cooker shredded chicken is:
- a delicious filling for tacos or burritos
- gluten free, dairy free, and allergy friendly
- kid friendly
- easy to throw together in the morning before work
For another easy weeknight meal, try these barbecue chicken quesadillas.
Serve this Mexican chicken with:
- homemade green salsa
- the best guacamole
- tortilla chips
- refried beans
- roasted potatoes
The slow cooker can be such a huge help – we use it all the time! Another one of our favorite recipes is the vegan lentil curry in the video below:
Disclosure: This post contains affiliate links.
Slow Cooker Mexican Chicken.
A tasty chicken recipe perfect for busy days, this slow cooker Mexican chicken is just right over tortillas or rice!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup red onion sliced
- 2/3 cup salsa verde
- 1 1/2 teaspoons cumin
- 1 cup corn kernels canned or frozen
- 1/2 cup water
For serving:
- tortilla chips
- rice
- chopped red bell pepper
- green onions
- fresh cilantro
Instructions
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Place the chicken breasts, red onion, salsa verde, cumin, water, and corn in a slow cooker.
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Cook the chicken for 4 hours on high, or 6-8 hours on low.
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When the chicken is cooked through, shred it with two forks.
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Serve over tortilla chips or rice, and top with desired toppings.
Recipe Notes
Nutrition facts are for Mexican chicken only.
Store leftovers in the refrigerator - they should stay fresh for 3-4 days.
This post was originally published in July 2016. It has been updated.
I wonder if this would work with jackfruit instead of chicken for a vegan alternative?
I’m not sure, I have never tried that!
Love slow cooker meals! Even in the summer since it’s so hands off and doesn’t heat up the kitchen, a must in a 80+ year old house with a stubborn AC ;)
So not only am I wishing I had Click List here, but I’m also craving chicken nachos!
What a pretty dish, Kelly! I love using my slow cooker, especially in the summer. These flavors sound incredible!
I am a Kroger shopper, too so will keep an eye out for Clicklist here. I am right with you on watermelon popsicles for dinner. Summer just gets busier than you think it will be and meal planning goes by the wayside. Must start meal planning again :)
That looks fresh and delicious
That looks fresh and filling!
That sounds like a super cool service. And paired with a meal like this, dinner really is a breeze!
Im’ in love with slow cooker recipes and this one looks like a winner! Thanks for sharing!
This sounds like such a refreshing dinner, love it!
These look DELICIOUS and they make me crave a margarita haha
This looks SOOOO good! Thanks for sharing :)
Anytime I can make slow cooker chicken I do! Mexican flavors always come out the best ;)