Mexican Chicken

Make this up anytime and use for chicken burritos (see below), tacos, a Mexican style lasagna, nachos… Or, leave the chicken pieces whole and just have that as your entree served over a big bed of rice or roasted veggies. 


2 lbs chicken boneless, skinless breast &/or thighs

1 T olive oil

1/2 cup salsa (highly recommend Sadie’s hot)

3 T brown sugar – optional

1 – 4 oz can diced green chilies

1 can petite diced tomatoes

1 T chili powder

1 t each of cumin, garlic powder

1/2 t each of paprika, oregano, black pepper, salt

1 t to 1 T crushed red pepper

Additional heat if you like – hot sauce, more red pepper, chipotle, or chili powder

If you opt for a packaged seasoning mix, omit all the spices listed, especially the salt.

***For burritos, you’ll need large burrito size tortillas, shredded cheddar cheese, and a little more olive oil***


Combine all and cook with your preferred method. About 40 minutes on the stove top, 2-4 hours on high/8-10 hours on low in the crockpot.

When chicken is fully cooked through, shred it and return to cooking pot to absorb more liquid (about 20 minutes on very low heat)

You may drain the liquid and use it for cooking rice or beans, or use in a sauce to pour over your chicken. Consider adding some chicken broth and blenderize it for a simple sauce. Just don’t waste it! Save it for taco soup, later. 

Chicken Burritos

Preheat oven to 400º 

Line a baking sheet w/foil and place a rack over it. 

Place 1/2 cup of chicken and some cheese in a large burrito tortilla. Wrap it up and put a little olive oil over the entire burrito. Place seam side down on the rack. Bake 18-20 minutes.