Slow Cooker Mexican Chicken

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4 people
Slow Cooker Mexican Chicken cooked low and slow for 4 hours with green chilies, salsa, and Mexican spices. Perfect for burritos, salads and tacos!


  • 1 1/2 pounds chicken thighs boneless and skinless
  • 1/2 cup salsa
  • 1 4 ounce can diced green chilies
  • 1 14.5 ounce can diced tomatoes, drained
  • 1-2 chipotle peppers depending on how spicy you would like it
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • cilantro for serving if desired


  1. Add all of the ingredients to the slow cooker except for the salt, pepper and cilantro. Stir to combine.
  2. Cook on low for 4-6 hours or on high for 2-4 hours or until the chicken is cooked through and shreds easily. (You can shred the chicken in the slow cooker or take it out and shred on a cutting board and add it back to the slow cooker)
  3. Season with salt and pepper to taste.
  4. Serve immediately with cilantro if desired.
Course: Main Course
Cuisine: Mexican
Keyword: Mexican Chicken
Author: Kelley