Crockpot Mexican Chicken

Name: Crockpot Mexican Chicken
Total time: 270 min
Yield: 11 porsi
Cuisine: Indonesian
Ingredients: 2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large); 1 1/2 teaspoons kosher salt (divided); 1/2 teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 can fire-roasted diced tomatoes in their juices (14 ounces); 2 - 3 chipotle peppers in adobo; Canned reduced-sodium black beans (rinsed and drained); Canned Mexican corn (drained); Prepared brown rice or quinoa; Your favorite Mexican toppings: fresh cilantro

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

⏱️ 270 menit 🔪 Persiapan: 10 menit 🔥 Masak: 260 menit 📊 Sulit 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

11 porsi

2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 can fire-roasted diced tomatoes in their juices (14 ounces)
2 - 3 chipotle peppers in adobo
Canned reduced-sodium black beans (rinsed and drained)
Canned Mexican corn (drained)
Prepared brown rice or quinoa
Your favorite Mexican toppings: fresh cilantro

Langkah-langkah

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.