A super easy and delicious Mexican Chicken recipe can be prepared in the Instant Pot or in the slow cooker!
One of the easiest, healthiest, and most versatile dinners that you’ll make all year, this Slow Cooker Mexican Chicken is going to become a staple in your regular meal prep routine! It’s high in protein, it’s low in calories, and it only requires 5 ingredients!
This is another reader’s favorite recipe — and you’re about to see why…
This is an awesome dump-and-go slow cooker Mexican chicken dish, since you can toss all of the ingredients in your Crock Pot in the morning and go on about your day. There’s no prep work necessary, and it takes advantage of just a handful of simple pantry staples.
Here’s What You Need to Make Slow Cooker Mexican Chicken
- Fire-roasted diced tomatoes
- Diced green chiles
- Diced onion (I use frozen diced onion as a shortcut)
- Boneless, skinless chicken breasts and/or thighs (fresh or frozen)
- Taco seasoning
I have since tested this recipe in my Instant Pot as well I’m sharing those instructions below too. You can use whichever appliance you prefer, based on the amount of time that you have. If you need a dinner in less than 30 minutes, the pressure cooker will save the day!
Have more time to let it simmer? You’re going to love this slow cooker chicken!
Great Ways to Serve this Chicken
In addition to the fact that it’s easy and healthy, this Mexican-inspired dish is so incredibly versatile! Here are just a few ways that I enjoy the perfectly tender, juicy, and zesty meat:
- Piled on top of a bed of lettuce for a Chicken Taco Salad (add cheese, sour cream, green onions, olives, and any other fixin’s that you love);
- Stuffed inside of burritos;
- Tucked into taco shells;
- Toasted inside cheesy chicken quesadillas;
- Sitting on top of fluffy white rice (or cauliflower rice, if you’re looking for a grain-free dinner);
- Garnishing a giant tray of Chicken Nachos…
and there are probably about a zillion additional ways to use the slow cooker chicken, so do what works best for you!
How to Store Leftovers
Oh! One more thing — this Instant Pot or Slow Cooker Chicken can be prepared in advance for even quicker last-minute meals.
Store it in an airtight container in the refrigerator for a few days or in the freezer for up to 3 months. Just reheat the meat in a saucepan over low heat (or in the microwave).
Top Tips for Making the Best Slow Cooker Mexican Chicken
- When using the slow cooker method you can choose to cook it all day (8 hours) or half the time by cooking on high to suit your needs.
- You can easily add in some veggies or different herbs and spices to change it up and use up leftovers.
- You can use fresh or frozen chicken in this recipe. If using frozen ingredients make sure to thaw everything before cooking.
- I love to use pre-diced veggies that I keep in my freezer to save time.
More Delicious Slow Cooker Recipes You Might Like:
- Hawaiian Chicken {Slow Cooker + Instant Pot}
- Chicken Teriyaki Recipe {Instant Pot + Slow Cooker}
- Slow Cooker Italian Chicken Spaghetti
- Healthy Slow Cooker Chicken Stew
Mexican Instant Pot or Slow Cooker Chicken
A super easy and delicious Mexican Chicken recipe can be prepared in the Instant Pot or in the slow cooker!
Ingredients
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 cup diced onion (I use frozen diced onion as a shortcut)
- 2 lbs. boneless, skinless chicken breasts and/or thighs (fresh or frozen)
- 1 (1 oz) packet taco seasoning
Instructions
For the Slow Cooker:
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Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Place chicken on top.
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Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
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Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Use two forks to shred the chicken in the pot (it will practically fall apart), stir, and cook on HIGH for about 20 more minutes.
For the Instant Pot:
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Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.
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Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
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Secure the lid on the pot. Close the pressure-release valve.
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Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
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When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release.
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Remove chicken to a cutting board. Chop with a knife or shred with two forks.
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Return chicken to pot, stir, and serve.
Recipe Notes
- When using the slow cooker method you can choose to cook it all day (8 hours) or half the time by cooking on high to suit your needs.
- You can easily add in some veggies or different herbs and spices to change it up and use up leftovers.
- You can use fresh or frozen chicken in this recipe. If using frozen ingredients make sure to thaw everything before cooking.
- I love to use pre-diced veggies that I keep in my freezer to save time
Mmm what a delicious meal for taco Tuesday, or any other day! I’ve made a similar version in my slow cooker, but I’ve got to try this in the instant pot. Sounds perfect for a weeknight meal!
Totally! I’m having so much fun experimenting with my Instant Pot. It’s not a replacement for my beloved slow cooker, but it’s a great tool to add to the mix!
I will go for For the Instant Pot:, with pressure cooker, because i wont have that patience to wait too much.But the other will taste more good than the one made with pressure cooker. its slow cook so will definitely be more tastier than this with press cooker
It’s delicious both ways, Bruce! Enjoy! 🙂
Is this easy to freeze?
Yes! I just put the cooked chicken (with veggies and sauce) in an airtight container, label it, and freeze for up to 3 months. Enjoy!
What are the cooking/reheating instructions after pulling it out of the freezer?
Hi, Betsy! If you freeze leftovers and thaw them in the refrigerator overnight, you can reheat the chicken in a saucepan over low heat, just until warmed through. If you’re heating up a smaller portion, just place it in a microwave-safe dish, cover, and microwave for a few minutes (or until warmed through). Hope that helps, and enjoy!
I tried this last night and it was soooo amazing!! I only changed a thing. I used chicken bouillon cubes here since I had it. Still worked great! Yum yum yum!
Thak you so much for sharing !
Always Love your recipes!
Hi, Mira! Thanks for your note! Glad to know that it works with the bouillon cubes as well. 🙂
Delicious! Will definitely make it again! You can use it in so many different ways! I’m having fun experimenting with this one! So versatile for many different ways to eat it!
Exactly! It’s so versatile! Thanks, Marianne! 🙂
good post.thank you
One of your comments said bullion cubes, but it does not state in the ingredients that stock is needed ?
Hi, Jayne! The recipe does not call for the bouillion cubes or broth — and you certainly do NOT need them. The reader that commented above said that she added some bouillion since she had it in her kitchen, which is fine. She said it worked fine! Probably just added a stronger flavor to the dish. 🙂
Hi, I am a complete instapot novice. How do I change the time if I want to triple this recipe?
Hi, Michelle! Honestly, I’ve never tried tripling this recipe (or any other recipe) in the Instant Pot, so I’m afraid I’m no more experienced with that than you are! That said, I would guess that you don’t need to adjust the cooking time too much. Maybe add a few minutes? It might take the pot longer to build pressure and come to temperature, but once it starts cooking, I think the chicken should still take roughly the same amount of time. 🙂
As someone commented above regarding stock, is no liquid needed? Not used my slow cooker very much but all recipes have received liquid. Just want clarification please that no liquid is required. Thanks in advance. Claire
No, you don’t need any additional liquid. You don’t drain the tomatoes or chilies before adding them to the pot, so you’ll have some liquid from those cans in your pot. As the meat cooks, the pot gathers condensation, so there will be plenty of liquid when it’s done. 🙂
This is in my instant pot right now with a few changes – used black olives instead of chilies (didn’t have chilies),, regular tomatoes. It was good. Next time I’ll use more taco seasoning.
Hi i have bone in chicken thighs will this be fine for this recipe
Can you cook the chicken first? Won’t it be watery if you don’t?
Hi, Dawn! If you cook the chicken first, you don’t really need to put it in the slow cooker. There’s definitely sauce in the pot when the chicken is done, since a slow cooker’s lid stays on and the condensation falls back into the pot. That’s not really a problem, though. It keeps the meat moist, and you can just leave any extra sauce in the pot when you serve the chicken. Hope that makes sense! Enjoy!
Thank you! Make sense and I will follow your instructions. ????
Awesome! Hope you enjoy it, Dawn! 🙂