Slow Cooker Mexican Chicken

The more I cook, the more I fall in love with my crock-pot. My crock-pot Sunday’s have expanded to Crock-pot Tuesdays, and sometimes even crock-pot Thursdays. Slow cooking is just so simple and the finished product always turns out tasty. I often throw everything in the slow cooker at lunch and come home from work with a ready to eat dinner. This Mexican pulled chicken is not only great on its own but can be used for enchiladas, tacos, burritos, nachos and more. This time I used it for easy chicken tacos, scooped it on a tortilla and topped it with fresh avocado and sour cream!


  • 3 chicken breasts
  • 1 can of diced tomatoes (with chilies)
  • 1 cup salsa
  • 1 can of green chilles
  • 1 yellow onion- chopped
  • ½ cup of chicken broth
  • 1 tsp. garlic powder
  • 2 tbsp. of cilantro- chopped
  • Salt & pepper to taste


  • Place chicken on the bottom of the crock pot
  • Add all ingredients
  • Cook on low for 6 hours
  • Shred chicken in the pot
  • Serve on a taco shell or use for enchiladas!

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Hi, I’m Bri! A Chicago native and Atlanta transplant but my real home is in the kitchen. Whether I’m eating or cooking (or washing dishes) you can find me there! My passion for food and experiment has become my after work obsession. Erik’s my husband, he has the lucky job of being my personal taste tester.

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