Where my husband grew up Mexican Food was everywhere. You could find burritos the size of your head for 5 bucks on practically every corner. In Chicago Mexican Food is no joke, it is authentic and delicious! When I first moved to Illinois 13 years ago, my husband couldn’t wait to introduce me to these burritos he bragged about that we just couldn’t find anywhere near where we lived in Florida.
I had grown up in New Jersey and we didn’t have Mexican Food on every corner, our obsession was pizza.
After moving to Illinois with my husband my new favorite quickly became Mexican Food. I learned just how much I enjoyed Salsa, Burritos, Tortas, Pico De Gallo and Shredded Chicken.
My family loves Mexican Food so much that we actually had a local Mexican restaurant cater our wedding. All of our guests thought we were crazy because apparently this is not the traditional way to eat at a wedding but Burritos were our favorite food and we didn’t really care what anyone else wanted.
After living in Illinois for 13 years and enjoying Mexican Food daily we relocated to Iowa and quickly realized how lucky we were to have such delicious Mexican Food near our home in Illinois.
We have lived in Iowa for 2 years and still have not found Authentic Mexican Food that comes close to the delicious foods we enjoyed in Illinois, after trying all of the options out here, I decided to make my own.
Just like with any recipe, the easier the better and when there is a Crock Pot involved, I will make it all the time!
CrockPot Mexican Food :Shredded Chicken
What you will need:
3 lbs. of chicken breasts (Boneless & Skinless)
15-20 Small Sweet Peppers
1 Onion
2 Tablespoons Apple Cider Vinegar
2 Large Cans of Diced Tomatoes
1/4 Cup Honey
2 Tablespoons Garlic Powder
1 Tablespoon Cayenne Pepper
2 Tablespoons Hot Sauce (I use Louisiana Hot Sauce)
A dash of Salt and Pepper
Place all ingredients in Crock Pot on High for about 4 hours. You can switch it to low if you are not quite ready to eat and if it seems like it is cooking fast, add a little water to keep it from burning to the sides.
Use a fork to separate the chicken , it should fall apart pretty easily right before it is done.
After shredding I like to leave everything in the Crock Pot for about a half hour on warm to let all of the flavors soak into the chicken.
Enjoy!
Crockpot Mexican Food Shredded Chicken
This Mexican shredded chicken is made in the crockpot.
Ingredients
- 3 lbs. of chicken breasts (Boneless & Skinless)
- 15-20 Small Sweet Peppers (chopped)
- 1 Onion (chopped)
- 2 Tablespoons Apple Cider Vinegar
- 2 Large Cans of Diced Tomatoes
- 1/4 Cup Honey
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Cayenne Pepper
- 2 Tablespoons Hot Sauce (I use Louisiana Hot Sauce)
- 2 Tablespoons Hot Sauce (I use Louisiana Hot Sauce)
Instructions
- Place all ingredients in Crock Pot on High for about 4 hours. You can switch it to low if you are not quite ready to eat and if it seems like it is cooking fast, add a little water to keep it from burning to the sides.
- Use a fork to separate the chicken , it should fall apart pretty easily right before it is done.
- After shredding I like to leave everything in the Crock Pot for about a half hour on warm to let all of the flavors soak into the chicken.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 556Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 193mgSodium 244mgCarbohydrates 44gFiber 6gSugar 31gProtein 75g
The nutrition in recipes is caluculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet.
You can easily print this Crock Pot Mexican Food Shredded Chicken recipe or save it for later.
This pairs great with my favorite simple chunky garden salsa recipe. You may also enjoy this post sharing 14 Easy Crockpot meals.
About Thirty Something Super Mom
My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.
Cassidy+Ciazza+Morelli
Wednesday 24th of June 2015
This looks great for a rainy day. I love anything I can throw in the crock pot with kids running in and out all day.
Melissa
Wednesday 24th of June 2015
Me too, a great way to save time and have dinner taken care of!
Shonda
Sunday 7th of June 2015
This looks yummy! I live in Texas. So as you can imagine living in a state that was literally Mexico formerly, there is Mexican food everywhere. And Tex-Mex everywhere in between Mexican food. Lol. I had no idea Chicagoans had such an affinity for Mexican food.
Christy+Hoover
Saturday 6th of June 2015
Chicago Mexican food is NO JOKE, for realz! LOL. I had the chance to try Zaca Tacos (?) I think that is the name on W 95th. IT was amazing and to this day have not had any food to rival it. There should be TEXMEX and CHIMEX. I have heard of crockpot chicken with salsa. This looks delicious. I love the addition of honey to offset the heat
Miranda (Myrabev)
Friday 5th of June 2015
I would be so lucky to find a Mexican restaurant in the Oxford UK where they actually prepared authentic Mexican foods. I am loving your recipe and might borrow it for a minute or two, I have loved all the Mexican dishes has tried in the past but not sure how authentic it has been
Cindy
Thursday 4th of June 2015
Chicago does have such amazing food. This Mexican Chicken recipes looks delicious. I love that you can cook the who thing in a crockpot. Makes me want to take out my crockpot and try it out.