At my house, instead of Taco Tuesday we do a Taco Friday. Fridays just seem like the perfect day to eat delicious tacos and relax after a long week of work. As you are all probably aware by now, I am slightly addicted to my crock pot. It is a wonderful appliance that just allows me to throw the food in, forget about it, and be ready to eat by dinner! This past Friday I wanted to use my crock pot for taco night. I threw everything in and viola! In about 7 hours we had a delicious and versatile crock pot Mexican chicken.
Crock Pot Mexican Chicken
This slow cooker chicken dish came out so great, that I don’t think I will make my chicken for taco night a different way ever again. It was so simple to do, just dump everything in the crock pot and let it cook! The end result was a super juicy chicken that just fell apart. We ended up using this chicken for a few different meals since it is so versatile!
I used boneless skinless chicken thighs for this. You can use chicken breast, but the thighs are going to be a bit more suited to the crock pot and they don’t dry out as easily.
Once I put my chicken in the slow cooker, I added the rest of the goodness! Y’all should know by now that I measure by sight and taste and rarely use measuring cups when I cook, so take that into consideration. For the crock pot Mexican chicken I used about 4 of the thighs. I added some Cholula hot sauce (to taste, I shook the bottle a few times into the pot so maybe about a table spoon), a half a jar of salsa (more depending on how much chicken you use), a good dose of taco seasoning (about a tablespoon again) and a pinch of Cilantro.
Once everything was in, I let it cook for about 7 hours on low. It shredded so easily once it was done! All I had to do was touch it with a fork and it fell apart. I think the only thing I would do differently next time, is add in some diced onions when it is cooking.
So the night I made this, my daughter wanted a taco and I wasn’t feeling the wrap so I made myself a burrito bowl. Both of these options were great with the chicken. I do wish I would have had back beans for my burrito bowl, but that has no bearing on this crock pot Mexican Chicken.
This made quite a bit of leftovers, so the next day I decided to go with some scoops chicken nachos for lunch! I have to say, these were my favorite. Little bite size nachos on scoops, they were perfect to just pop in your mouth. The chicken was just as delicious as it was the night before, and hadn’t dried out at all in the reheating process.
Crock Pot Mexican Chicken Recipe
Crock Pot Mexican Chicken
Simple and versatile crock pot Mexican Chicken. Perfect for tacos, nachos, burritos and more!
- 1 lb Boneless skinless chicken thighs
- 1 TBSP Hot Sauce
- 1/2 Jar Salsa
- 1 TBSP Taco Seasoning
- 1 Pinch Cilantro
Add all ingredients to your crock pot
Cover and let cook on low for 5-7 hours
Shred chicken and enjoy!
This was for sure a recipe that I will keep making again and again! It is rather inexpensive, as chicken thighs are much less costly than the white meat breast alternative.
What is your favorite Mexican dish? I am personally a Chimichanga fan when I go out, but have never tried making my own. Maybe next time I will try one with this awesome crock pot Mexican Chicken.
Jessi is a working mom to two living in Central Florida. She has a Master’s Degree in Legal Studies but decided to make her career in social media marketing and content writing. When she isn’t cooking up something new in the kitchen, she is traveling with her family and looking for new adventures!