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burrito bowl with Crockpot Mexican chicken, black beans, roasted corn, rice, Mexican crema, guacamole, pickled onions, lime wedges, and tortilla chips

Crockpot Mexican Chicken

Shredded chicken slow cooked in a blend of herbs and spices with sliced onion and fresh orange juice.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 10 minutes
Servings: 16 Servings
Calories: 125kcal
Author: Mason Woodruff

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