Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great choice for this recipe—they stay super tender and juicy after slow cooking, plus they add extra richness and flavor.

What kind of salsa works best?

Look for a jarred salsa with a good amount of liquid, like a medium or chunky salsa verde or red salsa. Avoid thick, chunky salsas with little juice, which won’t keep the chicken moist.

How spicy is this Slow Cooker Spicy Mexican Chicken Recipe?

It’s moderately spicy because of the chipotle peppers in adobo sauce, but you can easily adjust the heat by using fewer peppers or removing the seeds. For a milder version, reduce or omit the chipotles altogether.

Can I make this recipe in an Instant Pot?

Yes! You can adapt this recipe for an Instant Pot by using the sauté function to brown the spices, then pressure cooking the chicken with salsa and chipotles for about 10 minutes. Always allow natural pressure release for best texture.

Spicy Mexican Chicken Recipe - Easy & Bold Flavor

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 offers a flavorful and effortless way to prepare tender, shredded chicken infused with smoky chipotle and classic Mexican spices. Perfect for tacos, burritos, nachos, or served over rice, it's a versatile and delicious main course that makes weeknight dinners simple and satisfying.

Ingredients

Scale

Chicken and Spices

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 Chicken: Add the chicken breasts to the bottom of the slow cooker. Season them evenly with black pepper, cumin, salt, paprika, onion powder, and garlic powder to ensure full flavor throughout the meat.
Add the Sauce: Pour the salsa and chopped chipotle peppers in adobo sauce over the seasoned chicken, spreading it evenly to coat.
Cook the Chicken: Cover the slow cooker with its lid and cook on high for 3 hours and 30 minutes or on low for 6 hours until the chicken is fully cooked and tender.
Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. For a quicker method, use a stand mixer on low speed for less than 60 seconds.
Mix and Serve: Return the shredded chicken to the slow cooker and stir gently to coat it thoroughly with the sauce. Serve in tacos, burritos, nachos, or over rice. Enjoy your flavorful meal!

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 juices instead of something without a lot of liquid like pico de gallo to keep the chicken moist and flavorful.

Nutrition

Serving Size: 1 serving
Calories: 270 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 90 mg