I am weirdly into Mondays. They seem like the day to set the tone for the rest of the week, and one of the most important Monday predictors of how my week will go is: what is the food situation in the fridge looking like?
A typical Monday in my life involves crockpotting. This is nice because it gives us a quick, hands-off dinner, and also a lot of leftovers for the rest of the week. Routine-wise I like this because while dinner is slow-cooking, I do all of my least favorite tasks like cleaning and bookkeeping so the rest of my week can be dedicated to FUN.
This Mexi chicken is a regular staple of slow cooker Mondays. We usually eat it on tacos the first night and then use the leftovers in salads, burritos, rice bowls, quesadillas, nachos, and even soups! for the rest of the week.
There are a lot of slow cooker Mexican chicken recipes in the world, but this is my favorite. What really makes this chicken special is the can of chopped green chiles that gets stirred in at the end. It gives everything a very fresh, salsa verde feel and makes it seem a lot fancier than your average crock pot chicken.
And any time I get to cook once and eat delicious, slightly spicy and smoky Mexican chicken for the rest of the week, I am there.
Slow Cooker Mexican Chicken
- 1/2 cup water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves, chopped
- 3 boneless, skinless chicken breasts
- 1 (4 ounce) can chopped green chiles
- Combine the water, chili powder, cumin, smoked paprika, salt, pepper, and garlic in the bowl of a slow cooker. Add chicken breasts and turn to coat. Cover and cook 4-5 hours on low or 2-3 hours on high.Remove chicken to a cutting board and shred. Return to slow cooker and add chopped chiles. Stir to combine.