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Crockpot Mexican Chicken Recipe

Crockpot Mexican Chicken

My favorite part about this Crockpot Mexican Chicken is that you can use frozen chicken and don’t need to worry about defrosting. This couldn’t be easier, and there are always leftovers to use in various ways throughout the week! (See notes)

This easy weeknight meal is a favorite in our home, and I’m sure it will be a favorite in yours.

Crockpot Mexican Chicken

By, Leah Sucharski, Joyfuleatsnbeats | April 2024 Featured Chef

Serves: 4-5

USWM Shopping List: Pasture-Raised Chicken Breast 

Pasture raised chicken breasts boneless skinless


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  1. Add everything to your slow cooker and set it on low for 7 hours (or high for 4-5).
  2. Shred the chicken with two forks (it should be very tender and easy to do so)
  3. Add 1 1/2 cups cheddar cheese and slow cook for another 20 min.
  4. Drain any excess liquid and adjust seasonings if necessary.
  5. Add on salad, chips, tacos…the possibilities are endless!
  6. Enjoy!

Here’s a wonderful recipe that’s perfect for a rainy April evening when you’re looking for something quick and easy to warm you up. Each bite is like a warm hug that will leave you craving more! For this recipe and many others, be sure to check out our Discover Blog today!


Meet foodie Leah Sucharski, our April 2024 US Wellness Meats Featured Chef! Leah is a mother with a background in music and theater. She loves creating healthy and family-friendly recipes that are easy, approachable, and flexible. Leah encourages you to taste or tweak her recipes as you go, making them your own. You can follow (and sing along with) Leah on her social media platforms, Instagram, Facebook, Pinterest, and FoodSocial. Let’s take a moment to thank Leah for providing us with healthy recipes that the whole family can enjoy!