Spicy Mexican Chicken recipe (easy!!!)

Here's a really yummy chicken recipe you can make in your crockpot. It is very simple and only takes a few minutes of prep time. When it's done, you shred it up to use in tacos, burritos, enchiladas, quesadillas or soups-- or whatever else you would like to put it in. My kids love it and it makes the house smell really good while it cooks. We have it cooking today, so the kids are really looking forward to dinner.

Spicy Mexican Chicken (or beef)
2 pounds chicken (with or without bone) ( or you can use boneless beef chuck)
1/4 cup green salsa
2 garlic cloves, minced
2 green onions, chopped
1-2 jalapeno peppers, seeded and chopped. (leave seeds in if you want it very spicy)
2 teaspoons chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
(if desired, add cilantro)

Trim the fat/skin from the meat and place in the crock pot. Mix the other ingredients and pour over the meat. Toss until well coated.
Cook on low 6-8 hours or high for 4 hours.
Debone (if necessary) and shred.
That's it!


I usually leave the jalapenos out since most of my gang doesn't like to eat them.
It is still very delicious and easy.
You can easily double the recipe or 3x or 4x or make however much you need.