Back in the day, there was a restaurant here in Utah called Bajio Mexican Grill. Unfortunately, all the locations except for the Provo locations here closed years ago. While the restaurant was around by where I live, I had been to the local location but I never did try their chicken. However, back in 2009, I saw this recipe for Bajio Chicken on Your Home Based Mom and it sounded yummy.
The recipe sounded similar to my copy cat recipe Café Rio Sweet Pork, just a chicken version. Leigh Anne from Home Based Mom used her chicken to make a salad. I like to use it to make into tacos. Now, I never did find out how this recipe compared to Bajios chicken because I never tasted it. However, we loved this chicken. It is delicious. The first time I made it my son, who was 12 years old at the time, couldn’t get enough of it. Everyone loves this chicken. It’s definitely a keeper. It is great to use in a salad, burrito, or quesadilla too. And of course another bonus is it’s made in the crock pot.
All you need is some chicken breasts, salsa, cumin, brown sugar, diced green chilies and a can of Sprite. You just add it all to your crock pot and let it go. Once it has cooked for 5-6 hours it’s time to shred. Then you let it cook in the juices for 1 more hour. At this point, it is ready to go. However, sometimes I mix a little corn starch and water together. Then I add it in to thicken the juices to stay with the meat. Thanks Leigh Anne for sharing such a terrific recipe.Print
- 5 chicken breasts
- 1/2 cup salsa
- 1 Tbsp cumin
- 1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
- 1 (4 oz) can diced green chilies
- 1/2 of a (12 oz) can of Sprite
- 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.