Crockpot Mexican Chicken
Shredded chicken slow cooked in a blend of herbs and spices with sliced onion and fresh orange juice.
Servings: 16 Servings
Calories: 125kcal
Ingredients
- 3 pounds Boneless Skinless Chicken Thighs
- 2 White Onions diced or thinly sliced*
- 1 Tablespoon Chili Powder
- 1 Tablespoon Mexican Oregano
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Granulated Garlic
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cinnamon
- Juice of 1 Large Orange
Instructions
- Toss everything together in a Crockpot or slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily.
- Use forks or tongs to shred the chicken.
- For best results, set the Crockpot to its keep warm function and let the shredded chicken rest in the remaining juices for 15-20 minutes before serving.
Notes
*I prefer onion slices in the finished chicken but if you have picky eaters, finely dicing the onions will make the indistinguishable in the finished chicken.
For alternative cooking methods without a Crockpot or slow cooker, see the post above.
To Make Burrito Bowls
In the photos, I served the chicken with rice, black beans, fire roasted corn (I buy frozen from Trader Joe's or Whole Foods), guacamole, pickled onions, Mexican crema (or nonfat Greek yogurt for a low calorie swap), lime wedges, fresh jalapeño slices, tortilla chips, and a chipotle salsa drizzle. Other garnishes I love: salsa macha (Mexican chili crisp), creamy jalapeño sauce, queso (or cottage cheese queso for a protein boost), sliced radishes, escabeche, and the cilantro lime low calorie rice blend (seen in my firecracker bison bowls)Nutrition
Calories: 125kcal | Carbohydrates: 3g | Protein: 15g | Fat: 6g