Mexican Chicken (For Burritos)

This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.

Recipe from Carlsbad Cravings.


  • 2 lb. chicken breasts
  • 1 TBSP olive oil
  • 1/2 c. medium salsa 
  • 3-4 TBSP brown sugar
  • 1 4 oz. can mild diced green chilies
  • 1 14.5 oz. can fire roasted diced tomatoes, drained 
  • 1 TBSP chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. dry oregano
  • 1/2 tsp. pepper
  • 1/2 tsp. ground chipotle chili powder 
  • 1 tsp. liquid smoke


  1. Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
  2. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  3. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.

Chicken Burrito Filling:

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