Juicy Crockpot Mexican Chicken Thighs (5-Minute Prep!)

This is the one we make on repeat, usually for taco Tuesday and we use the leftovers for bowls or mixed with pasta to make two meals in one. Five minutes of prep and the crockpot handles the rest for an easy Mexican chicken thigh recipe. It has been in our weekly rotation on repeat for a while now.

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This is literally the first food review I’ve ever completed. I’m choosing to leave it because this recipe is everything! Stop searching and just make it. It is one of those recipes that goes into the category – I’ll be making it for the rest of my life. No changes, perfection just as it is – thank you!.

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Why we use chicken thighs

Breasts will work and you can sub them if needed, but thighs are what we buy for this. They have more fat, so they stay juicier and pull apart tender. Breasts are leaner and can turn stringy when shredded. We just prefer the texture and flavor of thighs for this recipe.

The homemade seasoning

Skip the store packet for this one. The simple seasonings in our blend are already in most pantries, and mixing it yourself means you control the ingredients. You can adjust the spice level by leaving out the cayenne out for kids or doubling it if you can enjoy the heat.

Related ->> Check out some of our other simple slow cooker recipes.

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How we actually serve this

This is a base for so many things, which is the whole point of making a batch. It goes into tacos, quesadillas, burrito bowls and salads all week, and enchiladas are another of our family’s favorite.

A sauce also does more for shredded chicken than anything else you can add: chipotle aioli when you want smoke and heat, or a fresh cilantro lime sauce when you want it light and fresh.

Other ways we cook Mexican chicken

Want more citrus flavor with crispy edges instead of soft shredded chicken? Our chicken carnitas start in the slow cooker and include an option to finish with crispy edges and bits in the oven. If you want an easy salsa chicken instant pot version, our Instant Pot Mexican shredded chicken is the way to go. When it’s cold out and you want soup instead, similar flavors go into our crockpot chicken enchilada soup.

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Get the Recipe:

Juicy Crockpot Mexican Chicken Thighs (5-Minute Prep!)

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

Servings: 6

Boneless chicken thighs cook down in the crockpot with green chiles, broth and lime. The homemade spice blend uses everyday spices you have in the pantry. Four hours on high or eight on low, then shred with two forks. One big batch for tacos, bowls and lunches throughout the week.

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Ingredients

½1x2x3x

• 2 lbs (907.18 g) boneless skinless chicken thighs, (or breasts)
• 1 (113.4 g) can green chiles, (4 oz)
• 1/2 cup (117.5 g) chicken broth
• 1 (1) lime, juice of

For the seasoning:

• 2 tsp (2 tsp) chili powder
• 2 tsp (2 tsp) garlic powder
• 1 tsp (1 tsp) paprika
• 1 tsp (1 tsp) cumin
• 1 tsp (1 tsp) onion powder
• 1 tsp (1 tsp) oregano
• 1 tsp (1 tsp) sea salt
• 1/2 tsp (1/2 tsp) pepper
• 1/4 tsp (1/4 tsp) cayenne pepper, (to taste, omit for no spice or add more for spicy)

Equipment

• Slow Cooker
• Pressure Cooker
• Instant Pot

Instructions

 

• Make the seasoning by adding all of the seasoning ingredients to a small bowl or jar and mixing.
  2 tsp chili powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, 1 tsp onion powder, 1 tsp oregano, 1 tsp sea salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper
• Add the chicken to the crockpot. Pour the seasoning over the chicken and flip a couple of times to coat both sides.
  2 lbs boneless skinless chicken thighs
• Add in the chicken broth and green chiles. Squeeze in the lime juice.
  1 can green chiles, 1/2 cup chicken broth, 1 lime, juice of
• Place the cover on the crockpot and cook on low for 8 hours or on high for for 4 hours.
• Once the chicken is done, shred with two forks. Serve and enjoy.

Last Step:

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Notes

• You can use either chicken thighs or breasts for this recipe and follow the same cooking instructions.
• For the Instant Pot, follow steps 1-3 above. Place chicken in the Instant Pot and set it to cook at high pressure for 22 minutes. After the time is up, do a quick release and then shred the chicken in the Instant Pot with the juices.
• Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  

Calories: 197kcal, Carbohydrates: 3g, Protein: 30g, Fat: 7g, Saturated Fat: 2g, Fiber: 1g

Course: Main Course

Author: Justin Winn

Cuisine: Mexican

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