Mita’s Slow Cooker Chicken

This is another one of Mita’s recipes. It’s simple and tasty! You can use this chicken for any of your Mexican dishes that calls for shredded chicken. I usually use it for my chicken tacos. In the shell, I layer a simple coleslaw salad, then the chicken, top with Mexican shredded cheese and home made salsa. That is it and it is perfection!

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Slow Cooker Chicken


  • 4 Chicken breasts
  • 1 (10 oz.) can of enchilada sauce
  • 1 small can (4.5 oz.) of Ortega chopped green chilies
  • 3 cloves of garlic
  • 1 1/2 tsp. of cumin powder
  • 1 tsp. of oregano
  • A pinch of salt
  • 1/4 tsp of cayenne pepper
  • 1 small onion, chopped
  • fajita or taco seasoning (Use as much as you prefer.  You can use the whole packet if you are not using the enchilada sauce.  I usually use the whole can of enchilada sauce and about 1/2 of the taco seasoning.)


  • Place the chicken breasts in the slow cooker
  • Place all other ingredients in the slow cooker
  • Cover and cook on low for 6 hours
  • About an hour before it is done remove the cover and stir the ingredients around while shredding the chicken so it mixes with all the juice and seasoning.
  • Cover and cook for the remaining time.


More of Mita’s recipes:

Salsa Salsa

Carne Asada Tacos


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