Mexican Crockpot Chicken

I received quite a few requests to post my recipe for Mexican crock pot chicken, after mentioning it in my menu plan for the week. I'm happy to oblige, although I'm almost embarrassed to call this a recipe. It's quite possibly the easiest thing in the world to make!


I use boneless, skinless chicken breasts in this dish. For every two chicken breasts I'll be serving, I mix together one cup of water, one teaspoon of cumin, one teaspoon of chili powder, and one teaspoon of crushed red pepper flakes. I put the chicken and the liquid in the crock pot, add a little more water if the breasts aren't completely covered (they usually are), then sprinkle a little salt, black pepper, and garlic powder over everything.

I cook the chicken breasts and liquid on high for about two hours, then reduce the temperature to low for the next 12-24 hours. Every now and then I add a little more water, and give the whole mixture a stir.

The chicken become so tender that it literally falls to pieces. Plus, it's full of spicy flavor. It's great in burritos, chimichanga, nachos, enchiladas, or tacos. You can also melt some cheese over the chicken and serve the chicken/cheese mixture as a topping for rice or corn cakes.

Now that I've posted my own favorite ridiculously easy dinner, it's time for you to share yours! Send your favorite no-fuss recipe to kgregg613@yahoo.com, and I'll post it here, with a link back to your blog (if you have one). Plus, I'll probably make it for dinner next week!