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Easy Slow Cooker Mexican Chicken

Easy Slow Cooker Mexican Chicken

*Choose organic meats and produce whenever possible*

Prepare the chicken breasts by rubbing them with flavored olive oil and placing them in the bottom of your slow cooker. Next, add all the rest of the ingredients except for the habanero hot sauce or olive oil. Cook on low for 7-8 hours  (you can also cook on high for 3-4 hours, if short on time), or until chicken is tender enough to shred. Remove chicken from the pot, and let rest for 5 minutes before shredding. Next, add it back to the pot and cook  it on low for 20 more minutes (so it can absorb some of the liquid/juices). Drain all excess liquid. Taste and, if desired, add a few drops of habanero hot sauce or olive oil and/or additional Mexican Seasoning Blend, to taste.

Mexican Chicken – Stove Top Version

No worries, if you don’t have a slow cooker – there are a few other methods of making Mexican chicken for tacos and other delicious Mexican-style chicken dishes… One way is to sauté the chicken in half the spicy flavored or extra virgin olive oil and with about 1 Tbsp of Mexican Spice Blend over medium heat until just cooked through, about 5 to 7 minutes if cooking chicken tenders, more if chicken thighs or breasts. When the chicken is tender and juicy, slice it into small, bite-sized pieces, then return to the pan and add more spicy olive oil, Mexican spices and salt to taste,  and warm over low heat until ready to serve. Alternately, you can grill the chicken or bake it in the oven at 375 degrees F with a light coating of olive oil until tender and juicy, then slice into the bite sized pieces, and season to taste in a sauté pan over low heat.  Add habanero hot sauce to taste.

I like to prepare chicken tacos using this method, then serve wrapped in a soft tortilla with raw tomatoes, onion, and homemade guacamole.


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