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Slow Cooker Spicy Shredded Mexican Chicken


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6-8 servings

Ingredients

  • 2 1/2 pounds boneless, skinless chicken thighs
  • 2 1/4 cups (about 20 ounces) crushed tomatoes
  • 1/4 cup honey
  • 1/4 cup finely minced chipotles plus sauce from canned chipotles in adobo
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 3 limes
  • 1/4 cup chopped cilantro
  • Taco fixings such as tortillas, chopped tomatoes, queso fresco, and additional cilantro, to serve.

Instructions

  1. In the bowl of a slow cooker, combine the chicken, crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  2. Cover and cook on low until the chicken can be easily shredded, about 4-5 hours.
  3. Shred the chicken and mix into the sauce. Stir in lime juice and chopped cilantro. Adjust seasonings to taste.
  4. Use as a filling for enchiladas, burritos, or tacos.