Crock-Pot Mexi Chicken

Crock-pot Mexi Chicken

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Toni Warner


I usually do this in the morning before leaving for work so that I had the minimal to do to get dinner ready when I got home.
This makes quit a bit of liquid so please do not add more than what is called for. This is really super easy, tasty, and great as leftovers served over rice. You can decide how spicy you want it. I bring this to potlucks and it is always a big hit!


★★★★★ 1 vote

8 - 12
20 Min
8 Hr


  • 1
    whole chicken, rinsed
  • 1-2 pkg
    taco seasoning mix (depending how spicy you like it)
  • 1 can(s)
    fire roasted green chilis
  • 1/4 c
    water (or substitute with 1 small jar of salsa)

How to Make Crock-Pot Mexi Chicken


  1. Place rinsed chicken in crock pot.
    Add taco seasoning mix; green chilies; water or salsa.
  2. Cover crock pot. cook on low for 8 hours.
    Remove chicken from pot leaving the liquid.
    Remove the skin, and debone. Add the chicken meat back to the crock pot, shred, stir.
  3. Serve with warm flour tortillas or corn tortillas as tacos or burritos, use as a filling for chicken enchiladas. I like to use the left overs served over rice. Enjoy!

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About Crock-Pot Mexi Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtags: #easy #crockpot

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