Slow Cooker Mexican-Style Chicken

Slow Cooker Mexican-Style Chicken

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
STARZ4866
Recipe by  STARZ4866

“This is really easy and turns out delicious every time! Great in tacos and salads. It's now one of my boyfriend's favorite chicken recipes. I usually double or triple the recipe so it makes enough meals for the week.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
  2. Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
  3. Remove chicken to a cutting board; shred with 2 forks.
  4. Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.

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Reviews (5)

Rate This Recipe
savorysoul
5

savorysoul

this recipe is a great way to get rid of leftover mexican ingredients! I did not have chipotle salsa, but I had leftover salsa and chile in adobo peppers. I also added a bit of orange juice for sweetness. I think there are many add ins that could be used. The chicken was very tender and my taco's were fantastic! Great idea!

baconc
2

baconc

My son described this as one of the best things I've ever made. I prepared it as written except added a small can of chopped green chiles for the last hour. Next time I'll use hot salsa rather than mild. Still, it was excellent. We used it to fill tacos and topped them with a black bean and corn relish. Definitely a menu to be repeated.

gluconate
2

gluconate

The perfect amount of sweet and spice. Thank you so much for posting this recipe

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 23 g
  • 46%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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