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Slow Cooker Bajio Chicken Salad Copycat Recipe

A Bajio copycat chicken salad recipe made in your slow cooker!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Bajio Chicken Salad, chicken salad, mexican chicken, slow cooker chicken
Servings: 6 people
Calories: 210kcal


  • Slow Cooker


  • 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


  • 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)


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!


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