Slow Cooker Mexican Chicken Recipe in the Crock Pot |

Slow Cooker Mexican Chicken

Course: Main Course, Salad
Cuisine: American, Mexican, Slow Cooker
Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 6 servings
Calories: 195 kcal

Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer.
Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless chicken, but feel free to use whatever is available to you.



  • 2 pounds chicken , preferrably boneless, skinless (*see head note)
  • 1 cup tomato sauce or salsa
  • 2 Tablespoons Worcestershire sauce or soy sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt , or more to taste
  • Fresh cracked black pepper , to taste
  • 1/2 teaspoon chipotle powder , or to taste (optional, for spicy flavor)


  1. Add all the ingredients into the slow cooker (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper, and optional chipotle powder). Stir everything well to completely coat the chicken with the spices & sauce.

  2. Slow cook 6-8 hours on low or 4-5 hours on high.
  3. Take the chicken pieces out of the slow cooker, cut into 1-2 inch pieces, then place back in the slow cooker. Shed with a couple forks to break up the chicken.
  4. Taste the chicken and add more salt if needed.
  5. Serve in tacos, on salads, in quesadillas, etc.

Recipe Video