Mexican Chicken (For Burritos)

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

Recipe from Carlsbad Cravings.

Ingredienst:

  • 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

Directions:

  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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