Slow Cooker Fiesta Chicken
This foolproof Slow Cooker Fiesta Chicken is an easy and delicious crockpot meal packed with protein and flavor. It's a simple and satisfying Mexican-inspired meal that you can set and forget, and enjoy any day of the week. Plus the leftovers are extremely delicious too!
Ingredients
- 2 pounds boneless/skinless chicken breasts
- 1 can 14 ounces fire-roasted diced tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1.5 teaspoon salt divided
- Optional for extra spice: 2-3 Chipotle Peppers in Adobe from one can. Finely chop one pepper for very mild spice, two peppers for more of a kick, and three peppers for extra spice.)
Instructions
- Lightly grease a 6-quart crockpot with cooking spray.
- Season both sides of the chicken with 1 teaspoon salt and 1 teaspoon pepper.
- Heat olive oil in large skillet and add chicken. Cook each side 2-3 minutes or until lightly browned (they do not need to be cooked all the way through.) Transfer to crockpot.
- Sprinkle the chicken with the chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon of salt.
- Pour in the can of fire roasted diced tomatoes (including the juices.) If using the chipotle peppers, place them on top.
- Cover and cook on low for 4-5 hours or on high for 1-2.5 hours (or until the chicken is cooked all the way through and no longer pink on the inside.)
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Shred and return to the crockpot, stirring in the juices so the flavors fully absorb. Cook for an additional 15 minutes.
- Serve with preferred sides and enjoy!
Video
Notes
If you’d like to serve this chicken with extra side fixings, I’d recommend:
- Tortillas or taco shells
- 1 can beans (such as black beans or refried beans)
- Mexican rice or brown rice
- Canned Mexican corn
- Tortilla chips
- Avocado
- Salsa, guacamole, or sour cream
- Mexican cheese
- Cilantro