While their versions are slightly different, Kim and Ramona agreed that this Mexican chicken could not be easier – and their families love it!
With just a handful of ingredients and the convenience of a Crock-Pot or Instant Pot, it’s the kind of meal that practically makes itself. Even better, the finished chicken is incredibly versatile—use it for tacos, burrito bowls, salads, quesadillas, nachos, and more.
It’s the perfect summer dinner when you want something delicious without heating up the kitchen.
Mexican Chicken Ingredients:
- 2 lbs. boneless, skinless chicken breasts
- 3 tablespoons taco seasoning
- 1 (16 oz.) jar salsa
Mexican Chicken Instructions:
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Place the chicken breasts in the slow cooker. Sprinkle with taco seasoning.
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Pour the salsa over the chicken breasts and cover the slow cooker.
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Cook on low for 5-6 hours or high for 2 ½ to 3 hours, until the chicken is cooked through.
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Remove the chicken breasts and shred. Return the shredded meat to the slow cooker and stir to get it well mixed with the sauce. Serve and enjoy!
Recipe from Family Food on The Table