This is a standard dish in our house because it is so easy and yummy. My kids even like it! The chicken is cooked slowly in the Crock-Pot, so it falls apart easily with a fork. You can use chicken breasts if you prefer white meat. Or, if you’re interested in saving a little money, you can use chicken thighs. I use boneless chicken so I don’t have to remove the bones later. Use the cooked chicken for a variety of Mexican dishes: tacos, enchiladas, burritos, rice bowls, nachos, etc. We typically have tacos the first night, and then use the leftover chicken for rice bowls or enchiladas later in the week.
Slow-cooked Mexican Chicken
1.5 – 2 lbs. boneless, skinless chicken breasts (or boneless chicken thighs)
1 (1.5 oz.) pkg taco seasoning mix (Make sure it’s gluten-free. We use McCormick brand – mild for my kids.)
1 Cup chicken broth or water (Make sure it’s gluten-free. We use Pacific brand.)
1 Cup salsa or picante sauce
- Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
- Cover, and cook on low for 8 hours.
- After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.
- In the picture above, we’ve made tacos with cooked corn tortillas, and filled it with the chicken, lettuce, shredded cheese, sliced black olives and diced avocado. Yum!
- You can also use the meat for enchiladas, taquitos, salads, and more.
I’m linking this recipe to “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker. There you will find even more gluten-free meal ideas.