About This Recipe
An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!
Ingredients
- 3 pounds Boneless Skinless Chicken Thighs
- 2 White Onions (diced or thinly sliced*)
- 1 Tablespoon Chili Powder
- 1 Tablespoon Mexican Oregano
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Granulated Garlic
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cinnamon
- Juice of 1 Large Orange
Instructions
- Toss everything together in a Crockpot or slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily.
- Use forks or tongs to shred the chicken.
- For best results, set the Crockpot to its keep warm function and let the shredded chicken rest in the remaining juices for 15-20 minutes before serving.
Source: This recipe is from
Well Plated.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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