Latin Slow Cooker Chicken

Latin Style Slow Cooker Chicken that's shredded after cooking, sitting in a large serving bowl with a little bit of cilantro sitting in the middle. This chicken is ready to join a rice and bean platter, a taco, an empanada... The possibilities are endless!

5 from 1 vote

This slow cooker Latin seasoned chicken is multi purpose! You can use in tacos, tostadas and even empanadas like I did in this recipe!

Prep Time5

Cook Time5

Course: Appetizer, dinner, lunch, Main Course, Side Dish, Snack

Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion, Mexican

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Servings: people

Equipment

slow cooker/crock pot

Ingredients

4 large chicken breasts fat removed
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp garlic minced, make sure its heaping full
1/4 cup onions chopped
1 - 1/2 tbsp adobo
1 tsp oregano
1 cup of your favorite salsa I chose medium but you can choose your desired heat

If making empanadas

2 packs empanada discs
water for sealing the empanadas
1 tbsp chicken for mini empanada 2 tbsp for large empanada

If adding cheese

mozzarella cheese to taste

Instructions

Place chicken breasts in the bottom of your slow cooker.
Top with all of the remaining ingredients. Make sure they are spread out evenly over top.
Cook on low for 5 hours.
Once done. You will see a lot of liquid over top. No worries, that's a good thing!
With two forks, shred the chicken. If there is more liquid that you'd like, place the chicken in a skillet and cook down the liquid. I prefer the liquid because it helps keep the chicken moist if I am putting it in empanadas, tacos, flautas or anything else.
Now you can serve the chicken over rice and beans, make empanadas, tacos or any other recipe you would like using the shredded chicken.

If making the empanadas

Have a small bowl filled with water ready to moisten the edges of the empanadas. Place an empanada disc on a cutting board, if using a full disc, place 2 tbs or so of the beef filling in the center. Moisten the edges of the empanada with water. Fold the empanada disc in half, press down and using a fork, seal all around the edges. If using half disc, follow the same steps but only use one tablespoon of beef filling.
Frying the empanadas: In a skillet, heat oil over medium heat. Test the heat of the oil by dipping the tip of an empanada into it. If you see that there is a bubbling reaction, it is ready to start frying. It's better to have the heat lower so the empanadas cook slower rather than flash frying and burning them. Fry both sides until golden. 3 to 4 minutes.