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Slow Cooker Mexican Chicken

15-Minute Slow Cooker Mexican Chicken with Powerful Flavor

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Tender, shredded chicken cooked in a rich, smoky tomato sauce with Mexican spices. It’s a simple, hands-off slow cooker meal.

  • Total Time: 4 hours 45 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 kg boneless skinless chicken thighs (about 800 g once trimmed)
  • 1 tablespoon oil
  • 1 small onion, very finely diced
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon chilli powder (optional)
  • 3 tablespoons tomato paste
  • 1 x 400 g tin crushed tomatoes
  • ½ cup mild salsa (about 125 g)
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • juice of ½ lime
  • 1–2 teaspoons apple cider vinegar
  • salt and black pepper, to taste
  • 2–3 tablespoons fresh coriander, chopped

Instructions

  1. Heat the oil in a frying pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30–60 seconds until fragrant.
  2. Add the cumin, smoked paprika, oregano, coriander, salt and chilli powder if using. Cook for 30–60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1–2 minutes until slightly darkened.
  4. Transfer everything to the slow cooker. Add the crushed tomatoes, salsa, brown sugar and soy sauce. Stir to combine.
  5. Add the chicken, turning to coat in the sauce.
  6. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.
  7. Shred the chicken with two forks.
  8. Return the shredded chicken to the slow cooker and cook uncovered for 15–20 minutes, stirring once or twice, until the sauce has thickened slightly and coats the chicken.
  9. Stir through the lime juice, apple cider vinegar and coriander. Taste and season as needed.
  10. Serve warm in soft wraps or tacos with coleslaw or shredded lettuce, diced tomato, grated cheese, a dollop of sour cream and extra coriander.

Notes

  • Allow the chicken to cool completely before storing.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • You can freeze it for up to 3 months.
  • Reheat gently until piping hot before serving.
  • Add a splash of water when reheating if needed to loosen the filling.
  • Author: Livia Reed
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes (low setting)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 320
  • Sugar: 8g
  • Sodium: 750mg
  • Fat: 15g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 145mg

Find it online: https://www.yumivia.com/slow-cooker-mexican-chicken-recipe/