PREP TIME: 10 MINS | COOK TIME: 4 HRS 20 MINS | TOTAL TIME: 4 HRS 30 MINS | SERVINGS: 11
I love this healthy Mexican Chicken made in a crockpot. It’s an easy dish to whip up, and the result is superb! It’s the best meal perfect for any night!
Ingredients
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CHICKEN:
2 lbs boneless skinless chicken breasts about 4 small/medium or 3 medium/large
1 1/2 tsp kosher salt divided
1/2 tsp black pepper
1 tbsp extra-virgin olive oil
1 tbsp chilli powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 can fire-roasted diced tomatoes in their juices 14 oz.
2 – 3 chipotle peppers in adobo individual peppers from a can; NOT 3 cans, finely chopped (three peppers has a definite, though not unbearable kick. Used 2 if you are more sensitive to spice, 1 if you do not want it to be spicy at all)
OPTIONAL ADDITIONS & SERVING SUGGESTIONS:
Canned reduced-sodium black beans rinsed and drained
Canned Mexican corn drained
Prepared brown rice or quinoa
Your favourite Mexican toppings: fresh cilantro nonfat plain Greek yoghurt, diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado
How to make Crockpot Mexican Chicken
Step 1: Using a nonstick spray, lightly grease a 6-quart slow cooker. With a tsp of each kosher salt and black pepper, season both sides of the chicken.
Step 2: In a large skillet, heat the olive oil. Add the chicken to the hot oil and sear for about 2 to 3 minutes per side or until just browned, undisturbed. When done, transfer the cooked chicken to the prepared slow cooker. Then, sprinkle with chilli powder, garlic powder, onion powder, oregano, and the rest half of the half tsp kosher salt. Over the chicken, pour in the tomatoes with the juices. And on top, scatter the chipotle peppers.
Step 3: Put the lid on and set to cook for 4 to 5 hours on low or 1 to 2.5 hours on high. The chicken is done when the internal temperature reached 165 degrees F. Remember that the cooking time varies depending on the size of the chicken breast.
Step 4: When done, allow the chicken to rest for at least 5 minutes before shredding using two forks. You can do this on a cutting board or directly in the slow cooker. For faster shredding, use a hand mixer if available.
Step 5: Stir the chicken in the cooking liquid. If using, add the optional beans and Mexican corn. Replace the lid and continue cooking for 15 minutes more for the chicken to absorb the flavours and juices. Adjust the seasoning according to taste.
Step 6: Immediately serve the chicken over brown rice, inside enchiladas, for quesadillas or tacos or whatever way you want. Enjoy!
Notes:
In an airtight container, place the leftover chicken and store it in the fridge for up to 4 days.
You can also store the leftovers in the freezer in an airtight container for up to 3 months. When ready to serve, thaw in the fridge overnight.
On the stove, reheat the leftovers with a splash of chicken stock or more salsa to keep them from drying out.
Nutrition Facts:
SERVING: 1(of 11); about 1/2 cup
CALORIES: 121kcal | CARBOHYDRATES: 3g | PROTEIN: 18g | FAT: 4g | SATURATED FAT: 1g | CHOLESTEROL: 53mg | POTASSIUM: 323mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 589IU | VITAMIN C: 2mg | CALCIUM: 20mg | IRON: 1mg
Ingredients
- CHICKEN:
- 2 lbs boneless skinless chicken breasts about 4 small/medium or 3 medium/large
- 1 1/2 tsp kosher salt divided
- 1/2 tsp black pepper
- 1 tbsp extra-virgin olive oil
- 1 tbsp chilli powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 can fire-roasted diced tomatoes in their juices 14 oz.
- 2 - 3 chipotle peppers in adobo individual peppers from a can; NOT 3 cans, finely chopped (three peppers has a definite, though not unbearable kick. Used 2 if you are more sensitive to spice, 1 if you do not want it to be spicy at all)
- OPTIONAL ADDITIONS & SERVING SUGGESTIONS:
- Canned reduced-sodium black beans rinsed and drained
- Canned Mexican corn drained
- Prepared brown rice or quinoa
- Your favourite Mexican toppings: fresh cilantro nonfat plain Greek yoghurt, diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado
Instructions
Step 1: Using a nonstick spray, lightly grease a 6-quart slow cooker. With a tsp of each kosher salt and black pepper, season both sides of the chicken.
Step 2: In a large skillet, heat the olive oil. Add the chicken to the hot oil and sear for about 2 to 3 minutes per side or until just browned, undisturbed. When done, transfer the cooked chicken to the prepared slow cooker. Then, sprinkle with chilli powder, garlic powder, onion powder, oregano, and the rest half of the half tsp kosher salt. Over the chicken, pour in the tomatoes with the juices. And on top, scatter the chipotle peppers.
Step 3: Put the lid on and set to cook for 4 to 5 hours on low or 1 to 2.5 hours on high. The chicken is done when the internal temperature reached 165 degrees F. Remember that the cooking time varies depending on the size of the chicken breast.
Step 4: When done, allow the chicken to rest for at least 5 minutes before shredding using two forks. You can do this on a cutting board or directly in the slow cooker. For faster shredding, use a hand mixer if available.
Step 5: Stir the chicken in the cooking liquid. If using, add the optional beans and Mexican corn. Replace the lid and continue cooking for 15 minutes more for the chicken to absorb the flavours and juices. Adjust the seasoning according to taste.
Step 6: Immediately serve the chicken over brown rice, inside enchiladas, for quesadillas or tacos or whatever way you want. Enjoy!
Notes
In an airtight container, place the leftover chicken and store it in the fridge for up to 4 days. You can also store the leftovers in the freezer in an airtight container for up to 3 months. When ready to serve, thaw in the fridge overnight. On the stove, reheat the leftovers with a splash of chicken stock or more salsa to keep them from drying out.
