Mexican chicken cooked for hours in the crock pot, so tender it falls apart at the touch.
If you haven’t noticed, we love the outdoors. It really borders on obsession, so LOVE is probably an understatement. This winter we bought ski season passes up at Snow Basin. Which means just about every Saturday we’re gone skiing all day long. (Except me, who snowboards!)
I’ve diligently packed our lunches every Friday so we’re ready to head out the door come 7:15am Saturday morning. And when I’m really on top of things I’ve also prepped a crock pot meal that can simmer away all day while we’re on the slopes. I can’t tell you how great it feels to come home to a house filled with the mouth watering aroma of this Mexican Chicken. I’m always dead tired from boarding all day so the last thing I want to do is cook dinner. And everyone is starving hungry from burning so many calories. A delicious hot meal always hits the spot, and this Crock Pot Mexican Chicken has become a family favorite this winter. The recipe calls for chicken broth, and you can find my recipe for homemade broth HERE.
This chicken is really versatile and you can make several different meals with it. Think chicken tacos, or a Mexican salad both served with pico de gallo and guacamole! If you make paleo tortillas you can make burritos, or layer the tortillas with enchilada sauce and the chicken to make a Mexican casserole. Or, keep it simple and serve it with Cauliflower Rice and guacamole.
No matter how you dish it up, I’m sure you and your crew will love this Crock Pot Mexican Chicken.
- 2 T olive oil
- 2 yellow onions, chopped
- 2 cloves garlic, pressed
- 1½ tsp cumin
- ½ tsp chipotle powder
- ½ tsp coriander
- ½ tsp red pepper flakes
- ½ tsp chili powder
- 2 C chicken broth
- juice from 1 lime
- 4 oz can green chilies
- 2 lb boneless skinless chicken breasts
- salt and pepper
- Warm oil in a large skillet over medium heat.
- Cook the onion in skillet until onion turns translucent.
- Stir in garlic, cumin, chipotle, coriander, red pepper and chili powder. Cook for approximately 1 minute until garlic becomes fragrant.
- Stir in chicken broth and scrape the bottom of the pan so all the flavorful brown bits come off the pan.
- Stir in lime juice and green chilies, allowing the sauce to come to a boil.
- Season chicken breasts with salt and pepper, and put them in the bottom of the crock pot.
- Pour the sauce over the chicken.
- Cook on high for about 3.5 hours, or for really tender meat cook on low for about 6 hours.