Slow Cooker Bajio Chicken Salad

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Published: August 8, 2011Updated: March 8, 2021Author: Camille Beckstrand
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Slow Cooker Bajio Chicken Salad
To be honest, I have never actually eaten at Bajio’s (a Fresh-Mex restaurant) but I saw this recipe over at Your Home Based Mom and knew I had to try it. It reminded me of our Cafe Rio Sweet Pork recipe that my family absolutely LOVES . . . and this recipe was definitely a winner!!! It was more a sweet Mexican dish instead of of a hot one, which was perfect for my kids (my husband prefers hot foods, so he poured on the hot sauce!).
The thing that I love most about this chicken is that it is so versatile! I had mine on top of a salad with black beans, avocados and tomatoes; the kids had their chicken in a quesadilla, and my husband ate his on crunchy tortilla shells . . . whatever fits your fancy!
Serves: 6 people

Slow Cooker Bajio Chicken Salad Recipe

A Bajio copycat chicken salad recipe made in your slow cooker!
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Print Pin

Ingredients

  • 5 boneless, skinless chicken breasts
  • ½ cup salsa
  • 1 Tablespoon cumin
  • ½ cup brown sugar (or more for taste)
  • 1 can diced green chilies
  • 6 oz lemon lime soda

Instructions

  • Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
  • Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
  • If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
  • This would be easy to use as a freezer meal! Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). (It works best if you let it thaw in your fridge for about 24 hours before reheating it)

Notes

I had mine on top of a salad with black beans, avocados and tomatoes; the kids had their chicken in a quesadilla, and my husband ate his on crunchy tortilla shells . . . whatever fits your fancy!

Nutrition

Calories: 210 kcal · Carbohydrates: 26 g · Protein: 21 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 60 mg · Sodium: 278 mg · Potassium: 581 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 225 IU · Vitamin C: 8 mg · Calcium: 58 mg · Iron: 2 mg

Equipment

  • Slow Cooker

Recipe Details

Course: Main Course
Cuisine: Mexican

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  1. Lindsay says:
    August 8, 2011
    Oh yum! This looks delicious! You have the best recipes on here, I love them! Thank you for helping the rest of us out. :)
    Reply
  2. Sweet Peas and Bumblebees says:
    August 8, 2011
    So excited to try this for dinner tomorrow...looks amazing!! Thanks for sharing!

    Briana
    Reply
  3. Stacie @ azoho.com says:
    August 9, 2011
    Looks fantastic & easy! Will try when school starts on a busy day- thanks so much for your fantastic recipes. ;-)
    Reply
  4. Jessa Smith says:
    August 9, 2011
    This looks soooo good. I can't wait to try it!

    ~Jessa
    www.jessajill.blogspot.com
    Reply
  5. Catch A Falling Star says:
    August 10, 2011
    Here's my 3rd time trying to leave this comment:(
    For some reason, I have to uncheck the remember me/automatic sign in part in order to leave comments on any blog...dumb.
    Anyways,this looks super yummy. I love that it has avacado! My family and I are big fans of tex-mex foods. Thanks for sharing the recipe!!
    Reply
  6. Katie says:
    August 14, 2011
    Camille- this looks SO good. And so easy! Bryan and I are definitely going to have to try this.
    Reply
  7. Jenn Erickson says:
    August 16, 2011
    Ole! Your slow-cooker chicken looks absolutely delicious! Thank you for sharing your recipe on "A Little Birdie Told Me..."Tuesday at Rook No. 17!

    Jenn
    Reply
  8. Ginger @ Crock Pot Recipe Exchange says:
    August 22, 2011
    I can NOT wait to try this. My family is gonna go nuts over it :)

    Thanks for sharing on the Crock Pot Recipe Swap.
    Reply
  9. simplydesigning.blogspot.com says:
    August 28, 2011
    Oh my goodness! I made this today and it ROCKS! It is such a good recipe!! Holy cow I am in love!

    I will be sharing this recipe and linking to your blog, and talking about how amazing this chicken is on Tuesday. I hope that is ok.

    Ashley
    www.simplydesigning.blogspot.com
    Reply
  10. Arlene (CO Kid) says:
    September 19, 2011
    Looks great! Can you do the shrimp taco recipe? Dying for that since I moved away from Bajios!
    Reply
  11. CLAY and ERICA says:
    February 13, 2012
    how many does this serve?
    Reply
  12. Angelia_S says:
    February 26, 2012
    This comment has been removed by the author.
    Reply
  13. barbiefveilleux says:
    March 10, 2012
    I'm not sure about the Sprite...Why should I use that!? What kind of taste does the Sprite bring to this recipe?! I'm not a fan of sparkle drinks
    Reply
  14. alwaysonthelookout says:
    March 20, 2012
    I tried this recipe tonight with the Splenda Brown Sugar and Diet Sprite...It was WONDERFUL!! Thanks so much for this great recipe! It will definitely go in rotation :)
    Reply
    • Sara Sandstrom says:
      March 21, 2013
      Oh, thank you for posting! I was wondering if sugar-free options would taste just as yummy. Glad to hear that it worked out for you because now I can't wait to try it!
      Reply
  15. Debbo says:
    March 25, 2012
    Excuse my ignorance, but I'm new to Pinterest. I'm following you, but would like to pin individual recipes, like this one, to my board. How do I do that? Also, when you say any slow cooker recipe can also be done in a beanpot, will you give instructions for this one (order, cooking time, microwave or oven, etc.) so I can transfer the recipe? Just got a bean pot and have not used it yet. Thanks.
    Reply
  16. Debbo says:
    March 25, 2012
    This comment has been removed by the author.
    Reply
  17. Chynna says:
    June 29, 2012
    Ok so I made this very apprehensively, as I am not a fan of sweet tasting meats--It was a definite win! Though I did leave out the brown sugar. I set the fixings out for tacos and my husband wanted to just eat the chicken plain because it tasted so good! Thanks for sharing!
    Reply
  18. soccasey says:
    July 5, 2012
    Loved it! Worked well with freezing the leftovers too. I made a bigger pot the second time just for freezer meals :) Thanks for sharing!
    Reply
  19. Candice Warner says:
    October 8, 2012
    in the crock pot! Can't wait for dinner!
    Reply
  20. GettingBy says:
    November 19, 2012
    Can you use frozen chicken breast or do they need to be thawed?
    Reply
    • Camille says:
      November 20, 2012
      I usually use frozen, but either way will work! :)
      Reply
  21. Cassi says:
    November 12, 2013
    anyone know how many pounds of chicken this recipe uses? At my store, 5 chicken breast would be like 5 pounds. surely this isnt calling for 5 pounds... haha
    Reply
    • Cyd says:
      November 15, 2013
      5 chicken breasts would be about 2 1/2 to 3 pounds.
      Reply
  22. Jennine says:
    March 26, 2014
    Does the cumin make it hot? I love cumin but a tablespoon sounded like a lot so I just did a teaspoon. Also, have you ever tried cooking on high? I didn't get it in on time for low so I'm trying that and hoping it won't dry it out.
    Reply
    • Cyd says:
      March 27, 2014
      The cumin doesn't really make it hot, just gives it more flavor. You should be fine cooking it on high. Watch it closely to that it doesn't overcook.
      Reply
  23. Jessica says:
    July 18, 2014
    Made this chicken tonight and it was easy and great! I added a little less than half a can of chipotle peppers in adobo and it made a great addition. Will make again :)
    Reply
  24. rose says:
    August 4, 2014
    I have made this before and asked last time if I could use spirit and that was approved by you but new question! I have cherry 7-up on hand what do you think?
    Reply
    • Cyd says:
      August 5, 2014
      Hi Rose, we can honestly say we have not tried cherry 7up. I think it would work fine, it's the taste that may be altered a little. I don't know how much the cherry flavor would shine through. Be sure to let us know if you try cherry 7Up!! :) You are adding all kinds of new twists to the recipe! That's awesome!!
      Reply
      • Rose says:
        August 13, 2014
        UPDATE: the cherry 7-up worked just fine. I had forgotten from the last time how much I love this chicken. I will make it again! Thank you!!!
        Reply
  25. Lea says:
    August 25, 2014
    I was wondering how much cornstarch to thicken? It's in the crockpot right now and smells fabulous!
    Reply
    • Cyd says:
      August 26, 2014
      Start with 1 tablespoon and see if that does the trick. If you want it thicker then add a little more.
      Reply
  26. wendy says:
    September 7, 2014
    Rookie question, I live in Canada we don't have green chillies here what can I substitute it for.
    Reply
  27. Lisa says:
    September 20, 2014
    Is 5 chicken breasts 1 pound or two? 1.5? What do you think you used?
    Reply
    • Cyd says:
      September 22, 2014
      3 to 4 chicken breasts is about 1 pound. It really depends on the size of your chicken breasts.
      Reply
  28. Rachel says:
    January 27, 2015
    I made this recipe along with 3 other Six Sisters recipes for my sister who is expecting a baby very soon. It is absolutely delicious. I also tried poaching the chicken breasts and then making the sauce on the stove and stirred it into the chicken after shredding the meat and it was just as good and quicker. It is great on a salad, in taco shells, or even inside lettuce wraps. Yum! A keeper for sure.
    Reply
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