This is super easy and packs a punch of traditional Mexican flavor and spices with the ease of a slow cooker that allows the chicken to absorb all the seasonings and make it tender and juicy that’s ready to serve whenever you are. It is not only easy, but versatile! Serve it in tacos, in burritos or over rice. Works well to feed a crowd also.
SLOW COOKER TEX-MEX CHICKEN
2 pounds boneless, skinless chicken breasts
1 tablespoon avocado oil
1/2 cup mild salsa (or use medium for a spicier kick)
3-4 tablespoons brown sugar
4 ounce can mild diced green chilies
14.5 ounce can fire roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon FRESH ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chili pepper (optional, for added heat)
1 teaspoon liquid smoke
1 can black beans, rinsed and drained
Hot sauce, to taste
Warm tortillas, for serving
Chopped green onions, for serving
Shredded Mexican cheese, for serving
Sour cream, for serving
- Rub the chicken breasts all over with the oil and place them in the bottom of your slow cooker.
- Mix together the brown sugar, seasoning, liquid smoke, salsa, green chiles and diced tomatoes. Pour over the chicken breasts.
- Set your slow cooker to high and cook for 2-4 hours, or on low for 6-7 hours. The chicken should be tender enough to shred.
- Shred chicken and return it to the slow cooker adding the black beans at this time, letting it simmer on low for an additional 20 minutes to absorb the flavors.
- Drain off any excess liquid if necessary before serving.
- Adjust the seasoning to taste.
- Serve with tortillas, green onions, shredded cheese and sour cream.
NOTE: You can replace ALL of the seasonings with 2-3 tablespoons of your favorite Mexican blend seasoning or taco seasoning.