Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1–2 jalapeños, sliced (adjust for heat preference)
- 1 cup tomato sauce or diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Pat the chicken dry and season with salt, pepper, cumin, smoked paprika, chili powder, and oregano for an authentic flavor profile.
- Heat olive oil in a large skillet or slow cooker. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. This step adds flavor and seals in juices.
- Add chopped onions, garlic, and jalapeños to the skillet. Cook until fragrant, then pour in the tomato sauce. Alternatively, transfer everything to a slow cooker for hands-off cooking.
- Simmer on low heat for 30-40 minutes until the chicken is cooked through and tender. Use two forks to shred the chicken directly in the skillet or slow cooker. Mix well to combine all flavors.
- Stir in fresh cilantro and a squeeze of lime juice for brightness. Adjust salt and spice levels as needed.
Notes
- Store any remaining spicy Mexican chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shredded chicken for up to 3 months. Reheat in the microwave or on the stove for best results.
- For added flavor, consider adding a splash of lime juice or hot sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Slow Cooker / Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg