An easy prep recipe, this perfectly seasoned crockpot Mexican chicken uses either breasts or thighs and gives you the best tender, juicy, shredded chicken.
1/4tspcayenne pepper(to taste, omit for no spice or add more for spicy)
Instructions
Make the seasoning by adding all of the seasoning ingredients to a small bowl or jar and mixing.
Add the chicken to the crockpot. Pour the seasoning over the chicken and flip a couple of times to coat both sides.
Add in the chicken broth and green chiles. Squeeze in the lime juice.
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.
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 facts are per serving and are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.