Crock Pot Mexican Pulled Chicken.





Easy peasy!  I needed a quick dinner idea because I wasn’t in a mood to prepare something big or fancy (yes, even food bloggers feel this way).  I normally do love cooking but I was busy and my daughters kept asking for tacos and this dish just came to me.  Adjust it according to your tastes.


14 chicken tender pieces (use as much as needed to feed your family – skinless breasts etc.)
1/2 of a large onion, diced
1 16 oz. can of low sodium black beans
2 tablespoons of chipotle chili powder
1/2 teaspoon cayenne pepper
1 jalapeño, stemmed and seeded (leave the seeds if you want it spicier)
4 garlic cloves, minced
2 tablespoons of ground cumin, use less if you don’t love it.
2 tablespoons of fresh lime juice
8 ounces or so of tomato sauce (puree works)
Salt and pepper
Cilantro (optional for garnish)


Place the chicken first in your slow cooker, set on high for 2-3 hours, or on low to cook longer (4-6) hours.  Then add the remaining ingredients.  Cover and let it work its magic.  Prior to serving, I taste and adjust spices.  I shred the chicken with two forks.  You can use this as taco filling or as we did topping it over quinoa.

— Knead to Cook

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  1. Robin, this looks good! We have out of town guests coming this weekend and I will be doing a lot of cooking. This looks like a good welcome lunch for 2 families of 5. Do you think your recipe should be doubled?

  2. This dish looks so delicious and I love that I can set it and forget it when I leave for work in the morning and come home to a wonderful meal and delicious smelling house!