Crockpot Mexican Chicken
Crockpot Mexican Chicken delivers 19g protein and just 125 calories per serving, making it the leanest chicken option in our database. A single batch yields 11 servings with minimal prep, letting you portion and freeze for weeks of low-calorie protein availability. Built for cutting phases where volume and sustainability matter more than calories per meal.
Ingredients
- •Chicken Breast, Boneless Skinless(907g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 1/2 teaspoons kosher salt (divided)
- •1/2 teaspoon ground black pepper
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chili powder(15g)
- •Garlic powder(5g)
- •Onion powder(5g)
- •Oregano, Dried(5g)
- •Canned Diced Tomatoes(397g)
- •Chipotle peppers in adobo sauce
- •Beans, Black, Canned, Drained
- •Corn, Sweet, Canned, Drained
Instructions
- 1Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- 2Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
- 3Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- 4Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
- 5Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Nutrition — Per Serving
125
calories
19g
protein
4g
fat
- Carbohydrates
- 3g
- Saturated fat
- 0.7g
- Sodium
- 118 mg
- Dietary fiber
- 1.5g
11 servings per batch · ~123g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Crockpot Mexican Chicken have per serving?
Each serving provides 19g of protein at only 125 calories, making this the leanest option in the crockpot lineup. Fat is minimal at 4g with just 3g carbs.
How many servings does Crockpot Mexican Chicken yield for prep?
This recipe yields 11 servings with quick prep time, giving you nearly two weeks of lean protein portions from a single batch. The high yield-to-effort ratio makes it extremely efficient for macro tracking.
Is Crockpot Mexican Chicken good for fat loss?
At 125 calories and 19g protein per serving, this shredded chicken is ideal for fat loss phases where you need high-volume, low-calorie protein sources. You can eat multiple portions daily while staying well under calorie caps.
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