I love this recipe. I literally threw things I found in my refrigerator into the crockpot with the chicken plus some ingredients & spices I knew I already wanted to put in with the chicken. It is versatile with a bunch of different types of recipes. Enchiladas, casseroles, tacos, salads, etc. to name a few. It is a very tasty savory chicken that is really easy to make!
This recipe has wonderful Mexican ingredients such as cumin, California Chiles, Arbol Chiles, & jalapenos & really gives the chicken a bold, slightly spicy, delicious flavor. Plus, besides being flavorful, it is also tender. It also reheats well. In a rush, I will heat some corn tortillas & the chicken. Add some sour cream & boom…simple, fresh, healthy meal.
- 2lbs chicken breast
- 1 bunch cilantro
- 2 tomatoes
- 4 cloves garlic, minced
- 1 onion, large dice
- 6oz mushrooms, rough chopped
- 1 orange, segmented
- 4 stalks celery, large dice
- 2 jalapenos, diced with seeds
- 4 each Arbol Chiles
- 2 each California Chile pods
- 4 bay leaves
- 1 T peppercorns
- 2 T chili powder
- 2 T cumin
- 1 T salt
- 8 cups chicken stock
- Add all of the ingredients to the crockpot except the chicken stock & chicken. Add the chicken next. Then pour the chicken stock over the top. Put the lid on the crockpot. Cook on low for 8-10 hours.
- Pull the chicken out of the crockpot & shred with a fork.
- Discard the ingredients out of the Mexican chicken stock. Add some of the stock back into the chicken.
Kitchen Tips ♡
♡ Use my Chicken Stock recipe!!!
♡ Once the chicken is cooked & the Mexican chicken stock has been added to the shredded chicken, freeze the rest of the stock. I will have my Chicken Tortilla Soup recipe up soon! Stay tuned!
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