Crock Pot Mexican Chicken Recipe

I have never been one to think ahead and freeze meals or anything like that, but this Mexican Crock Pot Chicken has made me a believer.  I had pulled up one of Maria’s old recipes of Easy Chicken Tostadas to make for dinner, and had a bunch of the chicken left over.  I popped it in the freezer and a few weeks later pulled it out for a Mexican chicken casserole.  Then I talked to Maria (she just had a baby girl!) and told her how much I loved it , and she mentioned that she makes a big batch of just the Mexican Chicken all the time, then freezes it in smaller portions and uses it in all her Mexican dishes that use chicken.

You guys, life changing!  I have made three batches now and use the meat for taquitos, burritos, casseroles, tostadas and even just simple chicken quesadillas for my kids.  All I have to do is pull out a bag and defrost it, then add whatever I need to make a meal.  Catch me after the jump for the recipe and meal ideas.

This recipe is for a 4 quart crock pot – if you have a larger 6 quart,  you could probably double this recipe.  The recipe is very simple but has a robust Mexican flavor, the idea is to keep it simple with ingredients you can always have on hand.  It is also very versatile – throw in some coriander, jalapeno’s, or any other spices that you like.

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