Sweet Mexican Chicken

You know those nights that dinner completely sneaks up on you and you’re scrambling at the last minute? Those are the nights that I’m so happy to have bags of this frozen sweet Mexican chicken stocked away.

This chicken is good on a salad, in a burrito, on nachos, or in a quesadilla. It’s my go-to and is so simple. Around once a month I make a big batch of it in my crockpot. Then I am able to use it to create any Mexican dish at the last minute.

Sweet Mexican Chicken

• Author: Jess McGurn *BrightGreenDoor*
• Prep Time: 5 mins
• Cook Time: 6 hours
• Total Time: 6 hours 5 minutes

Scale 1x2x3x

Ingredients

• 5 lbs chicken breasts
• 2 cups salsa
• 1 can diced green chilis
• 1/2 c. brown sugar
• 1 T. cumin
• 1 can Sprite

Instructions

1. Combine all ingredients in crockpot, cook on low for about 6 hours.
2. Shred with two forks.
3. Serve on a burrito, in a salad, over nachos, in a quesadilla, or in tacos.
4. Freezes well in ziplock baggies

Typically when I make this recipe I use it for dinner, and then freeze the rest in smaller portions ziplock baggies. Then at the final hour when I needed a quick plan for dinner, I can just grab one out and thaw it in the microwave. 

The Sprite and Brown Sugar in this recipe add a ton of flavor and make this chicken so delicious. It’s definitely a step above a plain old cooked chicken breast. If you’re looking to fill your freezer with simple meal options, or feed a crowd with any Mexican dish, this is a great way to cook your chicken. This recipe is actually really simple to the pork rio recipe that I make frequently. Instead of pork it’s chicken, and instead of Coke you use Sprite. There’s some other differences too, but cooking it this way gives it TONS of flavor.

I’m teaming up with some other great bloggers to share some of our favorite slow cooker recipes. Make sure to check out all the great recipes that they shared in the link party at the bottom of this post!