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:
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!
- 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
- tortilla chips
- chopped red bell pepper
- green onions
- fresh cilantro
Place the chicken breasts, red onion, salsa verde, cumin, water, and corn in a slow cooker.
Cook the chicken for 4 hours on high, or 6-8 hours on low.
When the chicken is cooked through, shred it with two forks.
Serve over tortilla chips or rice, and top with desired toppings.
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.