Name: Slow Cooker Mexican Chicken Recipe
Prep time: 10 min
Cook time: 10 h
Yield: 10-12 people
Ingredients: 1.25 lb chicken breasts; 1 28 oz can chopped tomatoes; 2 cups chopped carrots or baby carrots; 1 large onion (roughly chopped); 1 large bell pepper (chopped); 1 cup chicken broth (or water); 2 whole bay leaves; 2-3 tsp ground cumin; 2-3 tsp paprika; 2-3 tsp chili powder (Use less or omit if you don't like spicy (hot) food); 1 tsp ground black pepper; 1 tsp sea salt

Many years ago, I was introduced to a variation of what is now the slow cooker Mexican Chicken that you’ll find here. Over the years, I refined the recipe and have shared it with thousands of clients. By far, this Mexican Chicken recipe has been one of the most popular recipes EVER.

And that may sound like a huge claim, but considering the many thousands of people who’ve gotten their hands on it… by far, it’s one that they’ll typically tell me was a total crowd pleaser.

The reasons that this Slow Cooker Mexican Chicken recipe is so popular include…

– it requires very little prep time. You can throw it into a crockpot in less than 10 minutes.

– you don’t have to brown the meat… so it’s one less step.

– it can cook while you’re at work or in bed catching some shut-eye.

– you can serve it to almost anyone (obviously not vegetarians or vegans) and they’ll love it. And that includes non-gluten free people… who have no idea that it’s gluten free.

– it’s very flavorful and can be used for making “burrito bowls” (without the tortilla), tacos, or even loaded nachos.

– the recipe is really clean.

It also freezes incredibly well so if you’re into meal prep, you can turn some of it into leftovers for other meals.

Slow Cooker Mexican Chicken Recipe

Another plus for this recipe is that it is Gluten-Free Sugar Cleanse Compliant. This means that it’s great to make (and eat) when you’re trying to kick your sweet tooth that often arises after going gluten free.

I’ve spent enough years fighting my own sugar demons. And I know beyond a doubt that having healthy, easy go-to meals makes all the difference between staying on track and going way overboard.

While I love lots of flavors and fancy meals, it’s honestly not practical on a daily basis.

So that’s how this Slow Cooker Mexican Chicken recipe became a staple in my home.

Heck… I have clients whose picky husbands ask for the recipe because it’s so good (and they aren’t gluten free).

I hope that you’ll enjoy this meal as much as everyone else does!

Pair Mexican Chicken With…

Mexican Chicken can be turned into a complete meal with the following simple additions:

I always make lime slaw (a yummy staple I’ve eaten time and time again in Costa Rica). I promise to add that to the blog soon so that you too can pair it with this recipe. It’s incredibly simple to make (takes maybe 6 minutes) and adds an extra zing to these types of meals.

You can certainly add in canned beans (always make sure to rinse them well to get rid of the “fart foam”) or make your own in an Instapot (like I do). Then topped with some fresh avocado… and wow, do you have an amazing meal!

Oh, and if you’ve never cooked with bay leaves before, I’d recommend that you check out this point about why you’ve got to remove them before shredding the meat.

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Slow Cooker Mexican Chicken Recipe

One of the most popular recipes of the Gluten-Free Sugar Cleanse because it's so easy to make and delicious for everyone. Great for making "burrito bowls", tacos, or even loaded nachos!

Slow Cooker Mexican Chicken Recipe

One of the most popular recipes of the Gluten-Free Sugar Cleanse because it's so easy to make and delicious for everyone. Great for making "burrito bowls", tacos, or even loaded nachos!

Servings	Prep Time	Cook Time
10-12people	10minutes	10hours

Course Main Dish
Cuisine Mexican
Gluten Free Courses Gluten Free Crockpot Recipes, Gluten Free Mains

Servings	Prep Time
10-12people	10minutes

Cook Time

10hours

Ingredients

1.25 lb chicken breasts
1 28 oz can chopped tomatoes
2 cups chopped carrots or baby carrots
1 large onion roughly chopped
1 large bell pepper chopped
1 cup chicken broth (or water)
2 whole bay leaves
2-3 tsp ground cumin
2-3 tsp paprika
2-3 tsp chili powder Use less or omit if you don't like spicy (hot) food
1 tsp ground black pepper
1 tsp sea salt

Servings: people

Units:

Ingredients

1.25 lb chicken breasts
1 28 oz can chopped tomatoes
2 cups chopped carrots or baby carrots
1 large onion roughly chopped
1 large bell pepper chopped
1 cup chicken broth (or water)
2 whole bay leaves
2-3 tsp ground cumin
2-3 tsp paprika
2-3 tsp chili powder Use less or omit if you don't like spicy (hot) food
1 tsp ground black pepper
1 tsp sea salt

Servings: people

Units:

Instructions

Start by layering the veggies. Put the carrots first on the bottom, then add the onions and peppers.
Next lay the chicken breasts overtop.
Add the spices directly to the chicken as if seasoning the exposed upper surfaces. There's no need to be exact about this. The spices will end up all throughout the dish.
Slide the bay leaves down either side of the chicken.
Pour the broth and then tomatoes overtop of the chicken.
Cover your slow cooker and set it to low.
Allow it to cook for about 10 hours. Remove the bay leaves first. The chicken is done when it easily shreds with a fork. Shred all of the chicken and then stir everything up. Enjoy!

Recipe Notes

This recipe is so incredibly simple. There's absolutely no need to brown the chicken ahead of time especially because it will only dry the chicken out.

The final recipe will keep in the fridge for about 4 days. You can easily freeze the rest for future meals!