Crock Pot Ranchero Chicken

An easy and flavorful slow cooker ranchero chicken recipe, perfect for everyday meals. This shredded chicken is slow-cooked in a homemade ranchero sauce made with tomatoes, bell peppers, garlic, cumin, and chili, resulting in tender and flavorful meat. Ideal for topping tacos, enchiladas, nachos, or burritos, this convenient dish is also great for meal prep and family dinners. A simple, budget-friendly, and delicious recipe inspired by Mexican cuisine.

Ingredients

For the Chicken

• 2 lb chicken breasts
• 2 cups chicken broth
• 1 tsp salt
• ½ tsp black pepper
• Pinch of red chili pepper flakes
• Juice of ½ lime

For the Ranchero Sauce

• 1 Tbsp extra-virgin olive oil
• 1 large shallot or ½ onion, finely chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• ¼ tsp cayenne pepper (adjust to taste)
• 4 cups chicken broth
• 1 (15 oz) can crushed tomatoes
• ⅓ cup fresh cilantro, chopped

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Instructions

1. Prepare the Ranchero Sauce
   Heat olive oil in a large skillet over medium-high heat. Add the shallot, bell pepper, and jalapeño. Season lightly with salt and pepper and sauté for about 5 minutes, until softened.
   Add garlic, cumin, and cayenne pepper, and cook for 1 minute until fragrant. Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce slightly and simmer, stirring often, until the sauce reduces by about half (around 20 minutes). Stir in the cilantro, taste, and adjust seasoning.
2. Slow Cook the Chicken
   Place chicken breasts in a 6-quart slow cooker. Add chicken broth, salt, pepper, red chili flakes, lime juice, and 2 cups of the Ranchero sauce. Cover and cook on low for 4 hours, or until the chicken shreds easily.
3. Shred and Finish
   Shred the chicken directly in the slow cooker using two forks. Cook for 1 additional hour on low. Transfer chicken to a bowl and mix with the remaining Ranchero sauce.
4. Serve
   Use immediately or keep warm until ready to serve.

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Tips

• Use a splatter screen when reducing the sauce to avoid mess.
• For extra flavor, lightly season the chicken before adding it to the slow cooker.
• The sauce thickens more as it cools.

Variations and Substitutions

• Swap chicken breasts for chicken thighs for a juicier result.
• Replace jalapeño with chipotle pepper for a smoky flavor.
• Use vegetable broth for a lighter sauce.

FAQs

Can I make this ahead of time?
Yes, it stores well and tastes even better the next day.

How long does it keep?
Up to 3 days in the refrigerator in an airtight container.

Can I freeze it?
Yes, freeze for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Use as a filling for tacos, burritos, enchiladas, or tostadas
• Serve over rice or quinoa
• Add to nachos with cheese and avocado

Why You’ll Love This Recipe

• Easy slow cooker meal with bold flavors
• Versatile for many Mexican-inspired dishes
• Perfect for meal prep and family meals