This Chicken Caprese Sandwich has chicken breasts, with tomatoes, fresh mozzarella, all tucked into a warm ciabatta roll slathered with pesto. It’s fresh and full of flavor and checks every box. It all comes together in one bite, exactly the way a caprese sandwich should.

This recipe is one we’ve been making and tweaking for years, ever since friends first introduced it to us. I love a good caprese, but let’s be honest, not all caprese sandwiches are created equal. Some are good and simple, and others are the kind that make you forget all conversation at the table. This chicken caprese sandwich is firmly in that second category.

Many of you have loved our balsamic glazed caprese sandwich, but this version actually came first. It’s easy to adapt, whether you make it with chicken, vegetarian, or gluten-free, and it’s been a go-to ever since. However you make it, this is one sandwich worth keeping in your rotation.

Ingredients For Chicken Caprese Sandwiches

This Caprese Chicken Sandwich is the perfect solution for turning leftover chicken breasts into something fresh, flavorful, and exciting. Transform your leftovers into a meal that is anything but ordinary.

• Skinless Chicken Breasts: juicy, grilled base for the sandwich
• Olive Oil: used to cook the chicken and add richness
• Garlic: lightly infuses the oil for extra flavor
• Pesto: Made from fresh basil leaves, herbs, kosher salt, black pepper, pine nuts, and parmesan. Adds classic basil flavor and moisture
• Fresh Mozzarella: Slices of Fresh Mozzarella Cheese melt over the chicken for a creamy caprese layer. It really has to be fresh mozz…it’s just soooooo much better for this type of sandwich!
• Roma Tomatoes: fresh tomato slices that balance the richness
• Balsamic Vinegar Glaze: A sweet, tangy drizzle of balsamic glaze is the perfect finish to the sandwich
• Ciabatta Rolls or Kaiser Rolls: sturdy, toasted rolls perfect for caprese sandwiches

All the measurements and details can be found in the recipe card below.

How to Make Chicken Caprese Sandwich

This sandwich is one of the best summer meals to keep on deck. There’s nothing better than vine-fresh tomatoes, grilled protein, and vibrant pesto married together in one sandwich.

1. Marinate Chicken: Use our marinated chicken breast recipe, then marinate the chicken up to 12 hours. Grill until cooked through.
2. Prep Bread: Slice the rolls in half and brush the cut sides with a little olive oil.
3. Toast Bread: Pan-fry in a cast iron skillet over medium-high heat until golden, or toast on the grill.
4. Rub Garlic: Rub the warm, toasted sides with a cut garlic clove for extra flavor.
5. Spread Pesto: Lather one side of each roll with pesto.
6. Layer Filling: Add grilled chicken, fresh mozzarella, and sliced tomatoes.
7. Finish Sandwich: Drizzle with balsamic glaze, top with the other half of the roll, and serve.

These instructions can also be found in the recipe card at the end of the post. It can be printed or saved from there.

Make Ahead and Storage Instructions

This Caprese sandwich is best enjoyed fresh, but a few components can be prepped ahead to save time. The chicken can be marinated and cooked up to 2 days in advance, then stored in an airtight container in the refrigerator.

You can also slice the cheese and tomatoes ahead of time and keep them chilled until ready to assemble. For the best texture, wait to toast the bread, spread the pesto, and assemble the sandwich just before serving. Once assembled, these sandwiches don’t store well, as the bread can become soggy, so it’s best to enjoy them right away.

Be prepared for your eyes to roll back in your head when you take a bite out of this chicken caprese sandwich! The chicken is so dang juicy and flavorful, and then you add the layers of tomato, mozzarella, pesto, and balsamic…you can just forget it about it!

More Caprese Recipes You Must Try:

• Caprese Sandwich
• Balsamic Caprese Chicken
• Caprese Orzo Pasta
• Grilled Peach Avocado Caprese Salad
• Caprese Salad
• Baked Caprese Crepes

Watch How to Make This Caprese Sandwich

Weeknight dinners don’t have to mean a sink full of dishes and an hour spent at the stove. These One Pan Meals are filled with easy chicken dinners, hearty pasta meals, and simple sheet pan favorites that make getting a homemade meal on the table totally doable.

Easy One Pan Chicken Dinners

Chicken is basically the MVP of weeknight dinners, and these easy one-pan chicken recipes make it even better with less mess, less stress, and so much delicious flavor all coming together in a single pan!

One-Pot Pasta and Skillet Meals

These one-pot pasta and skillet meals are hearty, satisfying, and packed with flavor without the mountain of dishes waiting for you at the end!

Sheet Pan Dinner Recipes

Sheet pan dinners are basically a weeknight miracle where everything goes on one pan, into the oven, and comes out as a complete, delicious meal with hardly any cleanup at all!

Whether you’re racing through a busy weeknight or just really not in the mood to do a pile of dishes, these One Pan Meals make it easy to get a hot, delicious meal on the table without the stress. Mix and match your favorites from each category, and you’ll have a whole new lineup of easy dinners the whole family will love!

This rich and creamy Tres Leches Cake is a classic Latin American dessert made with three kinds of milk for an ultra-moist, tender cake. It’s an easy recipe you can make at home for celebrations, holidays, or anytime you want a sweet treat. It’s finished with cinnamon, chocolate shavings, and fresh berries.

Tres Leches Cake is Spanish for “3 milk” cake. It has three kinds of milk: evaporated milk, sweetened condensed milk, and a little bit of heavy cream. This cake recipe is the perfect make-ahead dessert and it’s even better than the one at your favorite mexican restaurant. The cake base itself is chiffon. It’s spongy and light, which is perfect for absorbing the moisture from all three milks, making it to die for!

Ingredients for a Tres Leches Cake

A tres leches cake is essentially a poke cake, just like our popular lemon jello cake. You’re going to need basic cake-making ingredients, the 3 milks, and then ingredients to make the whipped cream on top and whatever garnishes you might want to add. Here is everything you will need:

For the Cake:

• Flour: Just regular all-purpose flour is all you need
• Baking Powder: acts as a leavening agent to give the cake rise and fluffiness
• Salt: enhances all the flavors
• Eggs: You’ll separate the eggs and add the egg yolks and egg whites separately into the batter
• Sugar: just regular white granulated sugar
• Whole Milk: helps bind all the ingredients together
• Vanilla: adds flavor

Leches

• Evaporated Milk: can be found in the grocery store on the baking aisle
• Sweetened Condensed Milk: can be found on the baking aisle
• Heavy Cream: Whole milk also works if you don’t have cream

For the Icing:

• Heavy Whipping Cream: the base for the whipped cream
• Sugar: adds sweetness
• Vanilla Extract: adds flavor

Decoration:

• Strawberries: sliced thin
• Cinnamon: just a little sprinkle over the top adds a great pop of flavor and warmth
• Shaved Chocolate: see the section below for instructions on how to shave chocolate

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Making This Recipe

This recipe might seem a little overwhelming at first glance, but it’s super easy, and I’m going to walk you through each step.

Baking the Cake

1. Preheat: Preheat the oven to 350 degrees F and spray a 9×13 baking pan with cooking spray.
2. Dry Ingredients: Combine the flour, baking powder, and salt in a large mixing bowl.
3. Mix: In two medium bowls, separate the eggs into egg whites and yolks. Add some sugar to the egg yolks and beat with a hand mixer until the yolks are pale yellow. Add the milk and vanilla and stir to combine.
4. Fold: Pour the egg yolk mixture over the dry ingredients and fold together until almost combined.
5. Finish: Whip the egg whites until soft peaks form, then add the remaining sugar and beat until stiff peaks form. Add the egg white mixture to the batter and fold gently until small streaks of flour remain. Pour the cake batter into the prepared pan and spread it evenly, then bake for 30-35 minutes or until a toothpick comes out clean. Pour the cake batter into the prepared pan and spread it evenly, then bake for 30-35 minutes or until a toothpick comes out clean.

Soaking and Serving the Tres Leches

1. Combine: While the cake bakes, whisk the three milks in a small pitcher or bowl.
2. Poke and Pour: Once cool, poke holes all over the cake with a fork. Slowly drizzle the milk mixture all over the cake, especially around the edges.
3. Rest: Let the cake rest in the refrigerator for at least 30 minutes so the milk can absorb into the cake.
4. Whip: Combine all the ingredients for the whipped cream topping until thick, then spread it over the top and sides of the cake.
5. Serve: Cut the cake into squares and top with sliced fresh strawberries, shaved chocolate, and a sprinkle of cinnamon.

It may look like there are a lot of steps, but the process is actually pretty straightforward. It’s the kind of recipe people end up asking for after the meal is over.

Tres Leches Q&A

Storing Tres Leches

Store tres leches cakes in the refrigerator. With all the dairy involved, you don’t want the cake to sit at room temperature for very long. It will stay fresh in the fridge for up to 5 days.

You can also freeze tres leches cake. Wrap it well in plastic or foil before placing it in the freezer. Thaw in the fridge before enjoying.

This easy homemade tres leches cake is like a fiesta in your mouth with all the flavors and textures you crave in a delicious cake!

More Cake Recipes to Try:

• Better Than Anything Cake
• Apple Cake with Caramel Frosting
• Lemon Poppy Seed Cake
• Double Chocolate Zucchini Cake
• All our Cake Recipes here!

Watch How to Make Tres Leches Cake

You know those recipes you make once and then suddenly they’re requested at everything? This is one of those. This pesto pasta salad is fresh, simple, and packed with flavor, and it comes together with just a handful of ingredients.

It’s the perfect side for summer BBQs, easy lunches, or honestly just eating straight out of the bowl in the fridge.

I loooove pesto and grow as much basil as I can to make it and freeze it for winter. You can read all about pesto in our how to make and store pesto post. With summer creeping in, I knew it was high time we created a cold pesto pasta salad for all of your backyard gatherings and this one is over the top.

Ingredients You’ll Need

This easy pesto pasta salad keeps things simple with a handful of fresh, flavorful ingredients that really shine together. Here is what you need:

• Pasta Spirals: Perfect for holding onto all that pesto sauce in every little twist and turn.
• Pesto: Fresh, herby, and packed with flavor, homemade or store-bought both work great.
• Mayonnaise: The secret to keeping the pasta salad creamy and never dry without overpowering the pesto. (I prefer Dukes!)
• Marinated Bocconcini Mozzarella: Soft, creamy cheese with extra flavor from the marinade.
• Cherry Tomatoes: Juicy and sweet, they add freshness and a pop of color.
• Sun Dried Tomatoes: Rich, slightly tangy, and full of concentrated tomato flavor.
• Pine Nuts: Add a buttery crunch that takes the texture to the next level.
• Arugula: A little peppery bite that balances all the richness perfectly.

How to Make Pesto Pasta Salad

This summer pasta salad comes together so quickly, and once you know a couple of simple tricks, it’s basically foolproof. You’ll cook the pasta, mix up the sauce, and toss everything together for a fresh, flavor-packed salad that’s ready in no time.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook past al dente! Drain and rinse the pasta in cold water to stop the cooking. Shake off the excess water and let the pasta cool completely and dry.
2. Make the Sauce: Combine the pesto and mayonnaise in a small bowl.
3. Assemble the Pasta Salad: Add the pasta, pesto sauce, bocconcini, tomatoes (both types), pine nuts and arugula to a large bowl and toss to combine.
4. Serve: Serve immediately! It’s delicious served cold or at room temperature.

Variations & Substitutions

As with most pasta salad recipes, this one is easily customizable in order to meet you needs:

• Add grilled chicken for a protein boost. Our crispy grilled pesto chicken would be perfect!
• Swap pine nuts for walnuts or almonds for a little more budget-friendly option.
• Use spinach instead of arugula for a milder flavor or just omit the greens if you want.
• Try tortellini instead of pasta for a heartier version.
• Add olives or artichokes for extra Mediterranean flavor.
• Swap the bocconcini with feta.

What to Serve with Pasta Salad

I always think of pasta salads as a summer side dish served along side any one of our favorite grill or smoker recipes. Here are a few options:

• Smash Burgers
• Grilled Flank Steak
• Pulled Pork Sandwiches
• Grilled Chicken
• Smoked Brisket

Make Ahead and Storage Tips

You can make this pasta salad a few hours ahead of time. Just store it in the fridge and give it a quick toss before serving. If it looks a little dry, stir in a spoonful of pesto or mayo to freshen it up.

Leftover pesto pasta salad should be stored in an airtight container and it will keep for 2-3 days.

This is the kind of pasta salad that actually lives up to the hype! It’s creamy, fresh, and full of bold flavor in every bite. It’s easy enough for a quick lunch and impressive enough to bring to any BBQ or gathering.

More of Our Favorite Pasta Salad Recipes…

• Greek Pasta Salad
• Italian Pasta Salad
• BLT Pasta Salad
• Macaroni Pasta Salad
• Elote Mexican Street Corn Pasta Salad

Watch How This Pasta Salad Recipe is Made…

This Mexican Grilled Chicken recipe is proof that simple and flavorful can absolutely coexist on the same plate! We are talking perfectly charred, juicy chicken with just the right amount of smoky spice and a bright squeeze of lime that makes every single bite taste incredible.

Throw it in tacos, pile it over a rice bowl, chop it up for a lunch salad, or use it however your heart desires! Get ready to make it on repeat all year long!

Okay, I’m going to be real with you for a second: this Mexican Grilled Chicken is one of those recipes that I almost didn’t post because it feels almost TOO simple. Like, is this even a recipe? Am I a fraud? People ask me all the time what we do for our taco nights because apparently our backyard smells amazing (honestly, fair), and when I tell them the secret, they always laugh because it is just… this. Three ingredients. A hot grill. Done.

But here’s the thing, simple doesn’t mean boring, and easy doesn’t mean flavorless. This Mexican Grilled Chicken is proof of that. On the craziest, most chaotic weeknights when I need dinner on the table FAST and pancakes-for-dinner just isn’t going to cut it, this is what saves us. 

The smokiness from the grill is the real secret here, friends. You could technically make this Mexican Grilled Chicken in the oven or in a pan, and yes, I’ll tell you how to do that too, but if you have a grill, please use it. That little bit of char and smoke makes everything taste like you actually tried, even when you very much did not.

Ingredients For Mexican Grilled Chicken

This Mexican Grilled Chicken is the easiest taco night secret you’ll ever learn! Just 3 ingredients, about 15 minutes, and a hot grill stand between you and the most flavorful chicken for tacos, enchiladas, rice bowls, and more. Simple, smoky, and absolutely delicious!

• Chicken Breasts: The base of the whole recipe! Boneless, skinless chicken breasts cook up quickly on the grill.
• Taco Seasoning: This little powerhouse is doing all the flavor heavy lifting here. It coats the chicken in warm, smoky, savory spice in about 30 seconds. Store-bought works perfectly, but homemade is always best!
• Olive Oil: This one’s for the grill, not the chicken! A quick wipe of oil on the grill grates keeps the chicken from sticking.

Short list, big flavor. You’ll find the exact amounts in the recipe card below.

How to Make Mexican Grilled Chicken

Ready? This is going to go fast. Like, faster than it took you to read this sentence. Here’s exactly what to do to get this Mexican Grilled Chicken on the table tonight:

1. Season: Sprinkle taco seasoning evenly over both sides of each chicken breast. The amount you use will depend on the size of your chicken, so don’t stress too much about being exact. 
2. Oil: Heat your grill over medium heat. Dip a folded paper towel in a little olive oil and, using tongs, wipe it over the grill grates. 
3. Grill: Place the seasoned chicken breasts on the grill and cook for 5-7 minutes per side, turning only once. 
4. Rest: Once your chicken reaches 165 degrees on your instant read thermometer, transfer the cooked chicken to a plate and loosely cover it with a piece of foil. Don’t wrap it tight, just tent it gently. Let it rest for 3-5 minutes.
5. Shred and serve: Use two forks (or your hands if you’re impatient, no judgment) to shred the chicken and pile it into tacos, soups, enchiladas, rice bowls, or whatever your heart desires!

And that, my friends, is truly all there is to this Mexican Grilled Chicken. Start to finish in under 20 minutes, and you’ve got tender, smoky, perfectly seasoned chicken that tastes like you spent way more time on dinner than you actually did. The grill is the secret sauce here… that smokiness takes this from good to really, really good.

Substitutions and Variations

• Fajita Seasoning Swap: If you’re out of taco seasoning, fajita seasoning works! The two blends are similar (both have chili powder and cumin) though fajita seasoning is a little more subtle and taco seasoning tends to be a bit bolder. If you use fajita seasoning, you can add a pinch of extra cumin to bump up the flavor.
• Chicken Thighs: Boneless, skinless chicken thighs are a fantastic swap here if that’s what you have on hand. They’re a little more forgiving on the grill and stay incredibly juicy and flavorful. Adjust your cook time slightly as thighs may need a minute or two longer.
• Make It Spicy: Love heat? Add a pinch of cayenne or a dash of chipotle powder to your taco seasoning before it goes on the chicken. Just a little goes a long way!
• Lime Juice: A squeeze of fresh lime juice over the shredded chicken right before serving is a tiny step that makes a BIG difference. Highly, highly recommended.

What to Eat with Mexican Grilled Chicken

The very best thing about this recipe is how incredibly versatile it is. Once that chicken is sliced or shredded, the whole world opens up! The most obvious move is tacos. Just fill your tortillas and top with your favorite toppings.

If you want to take things up a notch, pile it into our Mexican Chicken Burrito Bowl. Our Mexican Chicken and Rice Casserole is the perfect way to use up that shredded chicken and turn it into a cozy, cheesy, everyone-goes-back-for-seconds kind of dinner. For sides, we love Spanish Rice, Pinto Beans, Elote Corn Salad, and Chips and Salsa.

Mexican Grilled Chicken Q+A

Storage and Make Ahead Instructions

This Mexican Grilled Chicken is one of my favorite things to make ahead because it actually gets BETTER as it sits and soaks up all those seasonings! Grill and shred the chicken, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. It’s perfect for taco nights, burrito bowls, and quick lunches all week long.

To reheat, just warm it in a skillet over medium-low heat with a tiny splash of chicken broth or water to keep it moist, or pop it in the microwave covered for 1-2 minutes, stirring halfway through. It also freezes beautifully for up to 3 months, so go ahead and make a double batch while you’re at it!

Once you try this, I promise it will become your go-to weeknight secret weapon for every taco Tuesday, burrito bowl craving, and “what on earth do I make for dinner tonight” moment that comes your way. Fire up that grill and let this Mexican Grilled Chicken save your weeknight dinner game for good!

Other Mexican Recipes You’ll Love

• Mexican Roasted Zucchini
• Mexican Chicken Burrito Bowl
• Easy Grilled Steak Burrito Bowls
• One Skillet Ground Beef Enchilada Casserole
• Tres Leches Cake Recipe (Mexican 3 Milk Cake)

Watch How This Chicken is Made

Taco Tuesday just got a serious upgrade with these One Pot Shredded Beef Tacos! Tender, flavorful, and packed with smoky poblano goodness, this is the best taco meat you’ll ever taste.

I Just Want to Be Alone, Together, But Like, Don’t Be Here…

I think Mother’s Day is hard, and I know, you’re probably reading this in like February, but listen, Mother’s Day is what started it all.

Simple celebrations is what I prefer. My birthday isn’t my favorite. Mother’s Day is a little too much. I just want quiet, simple, no gifts, just being together.

But not too much together because that can get a little tiring.

But don’t leave me alone, I don’t want to be lonely.

I just need space, and togetherness, and solitude, while being celebrated.

You see my dilemma and why I’m hard on a husband?

So he makes me tacos. And I’m happy. And full. These tend to be my favorite:)

Ingredients For Shredded Beef Tacos

These Mexican shredded beef tacos use fresh peppers, tender chuck roast, and delicious toppings to create a flavorful, family-friendly taco night everyone will love.

Tacos

• Chuck Roast: Boneless, the star protein, becomes tender and shreddable.
• Olive Oil: For searing the roast and cooking the vegetables.
• Kosher Salt: Enhances flavor throughout the dish.
• Pepper: Adds subtle heat and balances flavors.
• Red Onions: Adds sweetness and depth.
• Poblanos: Has a mild heat and an earthy flavor.
• Garlic: Gives an aromatic and flavorful punch.
• Cumin: Adds warm, smoky notes.
• Chicken Stock: Keeps the beef moist and builds a rich sauce. Feel free to use beef broth in a pinch.
• Orange Juice: Tenderizes meat and adds subtle brightness.
• Corn Tortillas: Soft and sturdy base for assembling tacos. You can also swap for flour tortillas or lettuce boats for a fresh, low-carb option.

Toppings

• Tomatillo Salsa: Tangy, slightly spicy topping.
• Avocado: Gives a creamy, fresh contrast.
• Vine-Ripe Tomato: Brightens the taco.
• Cilantro: Give a classic fresh herb garnish.
• Jalapenos: Thinly sliced – optional heat.
• Queso Fresco: A creamy, salty topping (Feel free to substitute Cotija Cheese or even cheddar if that’s your thing)!
• Lime Wedges: Adds acidity and freshness when serving.

How to Make Shredded Beef Tacos

1. Preheat: Preheat the oven.
2. Rest: Let the chuck roast come to room temperature.
3. Sear: Heat olive oil in a Dutch oven and brown the roast on all sides. Remove to a plate.
4. Cook Veggies: Sauté onions and poblanos until tender.
5. Add Aromatics: Stir in garlic and cumin.
6. Simmer: Return roast to the pot, add chicken stock and orange juice, and bring to a simmer.
7. Bake: Cover and roast in the oven until the meat is fork-tender.
8. Shred: Let meat rest, then shred and toss with peppers, onions, and pan juices.
9. Heat Tortillas: Char corn tortillas on a hot skillet or grill pan. Keep warm.
10. Make Salsa: Mix tomatillo salsa, avocado, tomato, and cilantro.
11. Assemble: Fill tortillas with shredded beef and peppers. Top with salsa, jalapeno, queso fresco, extra cilantro, and a squeeze of lime juice. Serve and Enjoy!

What to Eat with Shredded Beef Poblano Tacos

These shredded beef poblano tacos are hearty and flavorful on their own, but they pair perfectly with a few simple sides to round out the meal. Try serving them with a side of cilantro lime rice or Mexican street corn for something fresh and zesty. A bowl of black beans or refried beans adds extra protein and makes the meal more filling. You can also top the tacos with avocado slices, fresh pico de gallo, or a drizzle of crema for extra flavor. For a lighter option, serve them with a crisp side salad or roasted vegetables.

Storing and Reheating Leftovers

Leftover shredded beef tacos store beautifully in the fridge for up to 3-4 days. Keep the beef separate from the tortillas if possible to prevent them from getting soggy. Store the avocado salsa in an airtight container on its own for the freshest flavor.

When reheating, warm the beef gently on the stovetop or in the microwave until heated through, adding a splash of chicken stock or water if it seems dry. Reheat tortillas separately in a dry skillet, on a griddle, or in the oven for a few minutes to keep them soft and slightly crisp. Assemble tacos just before serving and top with fresh avocado salsa, cilantro, lime wedges, and a sprinkle of queso fresco!

Ways to Repurpose the Shredded Beef

This poblano shredded beef is incredibly versatile and can be used in a variety of dishes beyond tacos. It’s great for meal prep and it’s one of my go-to recipes. Pile it into burritos, layer it in enchiladas, or use it as a filling for quesadillas. It also works wonderfully over nachos or mixed into a hearty taco salad.

You can even serve it over rice, lettuce, or roasted vegetables for a simple, flavorful weeknight meal. The rich, tender beef absorbs sauces and seasonings beautifully, so it’s perfect for getting creative with your favorite Mexican-inspired recipes.

Cooking Shredded Beef Tacos in the Instant Pot or Slow Cooker

This poblano shredded beef is perfect for both the Instant Pot and crockpot. In the pressure cooker, you can use the sauté function to brown the meat and soften the vegetables, then pressure cook for a quick, tender results in about an hour.

For the Crock Pot, follow the same steps to prep the meat and veggies, then let it slow cook on low for 6–8 hours for melt-in-your-mouth flavor. Both methods produce juicy, flavorful shredded beef that’s perfect for tacos, burritos, or any dish you want to elevate.

These poblano shredded beef tacos are bursting with flavor and perfect for any night of the week. Top them with your favorite salsa, cheese, and fresh herbs, then dig in and enjoy every savory bite!

Other Taco Recipes to Try!

• Chicken Birria Taco
• Simple Turkey Tacos
• Mom’s Idaho Tacos
• Grilled Avocado Tacos
• Authentic Carne Asada Tacos

Watch How These Tacos are Made

This Slow Cooker Mexican Shredded Chicken is one of those recipes where you toss everything in, walk away, and come back to a kitchen that smells so incredible your family will think you’ve been cooking all day. We’re talking about tender, juicy, perfectly spiced shredded chicken swimming in a sweet and savory pineapple salsa verde sauce that is just perfect. You have to taste it.

It works in tacos, burritos, enchiladas, burrito bowls, Cafe Rio-style salads, or honestly just on its own with a good side of guacamole and a fork. It is endlessly versatile and absolutely delicious, and I need you to make it as soon as possible.

This Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken is definitely one of my new favorites, but it’s also a result of being totally lazy, so ya know, there’s that too.

I’m just being totally honest with you. I was feeling a bit worn out and needed a quick and easy chicken recipe. Oh, and because I know some of you are Instant Pot people and some of you are slow cooker people, I’ve got you covered both ways. No matter which you reach for, this Slow Cooker Mexican Chicken delivers every single time.

Ingredients For Slow Cooker Mexican Shredded Chicken

Here’s the thing about this Slow Cooker Mexican Chicken, the ingredient list is short, but every single one of these things is pulling its weight in a big way. Here’s what you’ll need and why it matters:

• Chicken Breasts: Boneless, skinless chicken breasts work best.
• Salsa Verde: Brings a bright, tangy, slightly spicy base that makes this chicken taste like it came from your favorite Mexican restaurant. Use whichever brand and heat level your family loves best!
• Crushed Pineapple: Don’t skip this! The pineapple adds the most wonderful subtle sweetness that balances the heat of the salsa verde and makes this sauce completely unique and totally addictive.
• Heavy Cream: This is what gives the sauce that rich, slightly creamy finish that ties everything together beautifully. It also helps the sauce thicken up during the long slow cooker cook time.
• Fire Roasted Tomatoes: These add a deep, smoky, slightly sweet tomato flavor that takes the sauce to a whole new level. Fire-roasted makes all the difference here, so do not swap them out for regular canned tomatoes if you can help it!
• Coriander, Smoked Paprika, and Cumin: This trio of spices is the warm, smoky, slightly earthy backbone of the whole dish. 
• Salt: Simple, but essential!

That’s the whole list! Simple, pantry-friendly ingredients that come together into something that tastes like you worked way harder than you did. You’ll find the exact measurements in the recipe card below!

How to Make Slow Cooker Mexican Chicken

This might be the easiest part of the whole post to write, because making this Slow Cooker Mexican Chicken is genuinely as simple as it gets. Ready? Here we go:

Crock Pot Instructions:

1. Add:. Toss all of the ingredients into your slow cooker and give everything a good stir to combine. You want it all evenly mixed so nothing sticks to the bottom. The flavors will get well acquainted right from the start.
2. Cook: Place the lid on and cook on low heat for 3 hours. Walk away! Go do literally anything else. The crockpot has got this.
3. Shred:. After 3 hours, remove the chicken breasts and shred them on a cutting board using two forks. Place the shredded chicken back into the slow cooker and let it cook for one more hour. This will allow it to soak up all that incredible sauce.
4. Serve: Pile it into tacos, spoon it over rice, stuff it into burritos. The possibilities are truly endless.

Instant Pot Instructions:

1. Drain: Before adding anything to the Instant Pot, drain the excess liquid off of the salsa verde and crushed pineapple. This keeps things from getting too watery since the Instant Pot doesn’t have the long cook time to reduce things down.
2. Add: Place all of the ingredients into the Instant Pot, stir to combine, place the lid on, and set the valve to seal.
3. Cook: Set to manual high pressure for 10 minutes. That’s it!
4. Shred: Remove the chicken, shred it on a cutting board, then return it to the Instant Pot and toss with the sauce before serving.

And if you haven’t seen our Instant Pot Cheat Sheet, go check it out!

Whether you go the slow cooker route or reach for the Instant Pot, this Slow Cooker Mexican Chicken could not be easier to pull off. You’ll have a dinner table full of very happy people. That’s my kind of recipe!

Substitutions and Variations

• Tomatillo Salsa Swap: Salsa verde and tomatillo salsa are essentially the same thing. Use whichever you love and whatever heat level works for your family: mild, medium, or hot all work beautifully here!
• Frozen Chicken: In a pinch, you can use frozen chicken breasts in the Instant Pot! Cook on high pressure for 12 minutes with a natural release. Just know that frozen chicken releases extra water, so for the best flavor, drain off the excess liquid after cooking. Then, add the remaining ingredients, and cook for another 5 minutes to let everything come together.
• Spice It Up: Love bold flavor? You can customize the spice blend on this Slow Cooker Mexican Chicken all you want! Try adding chili powder, adobo, cilantro, cayenne, red pepper flakes, garlic powder, onion powder, or a pinch of Mexican oregano to take things in a different direction.
• Make It Dairy Free: If you need to skip the heavy cream, you can leave it out entirely. The sauce will be thinner but still absolutely delicious. You can also swap for coconut milk.

Make Ahead and Storage Instructions

This Slow Cooker Mexican Chicken is a dream to make ahead! In fact, the flavor gets even better the next day as the chicken sits and soaks up all that sauce! Let it cool completely and store in a sealed airtight container in the refrigerator for up to 4 days, making it perfect for meal prepping tacos, burrito bowls, and easy lunches all week long.

To reheat, simply warm it in a skillet over medium-low heat or microwave covered in 1-2 minute increments, stirring in between. It also freezes beautifully for up to 3 months. Just thaw overnight in the refrigerator and reheat when you’re ready to go!

What To Eat With Slow Cooker Mexican Chicken

This chicken is so versatile that the hardest part is deciding what to serve alongside it! Our Cilantro Lime Rice is the perfect bright and buttery base, and a scoop of our Mexican Black Beans on the side makes it feel like a full restaurant-worthy meal right at home.

For corn lovers, our One Skillet Creamed Mexican Street Corn is sweet, creamy, and ready in just 10 minutes. Round it all out with our Spanish Rice, and you have a Mexican feast the whole family will absolutely love!

Once you make this Slow Cooker Pineapple Mexican Chicken, I promise it is going to become one of those recipes you come back to again and again. The combination of sweet pineapple, tangy salsa verde, fire-roasted tomatoes, and warm spices creates a sauce so good you will want to put it on everything.

More Crock Pot Recipes:

• Slow Cooker Chicken and Rice
• Slow Cooker Garlic Chicken
• Crock Pot Cafe Rio Chicken
• Slow Cooker Smothered BBQ Beef
• All our CROCKPOT and SLOW COOKER recipes here!

Watch How to Make This Recipe…

If you’re staring at a fridge full of leftover Easter ham, you’re not alone! Luckily, that’s a very good problem to have. Ham is one of those ingredients that works just as well in cozy soups and casseroles as it does in quick lunches and easy breakfasts.

This roundup is filled with easy, comforting ways to use leftover Easter ham and are the kinds of recipes that help stretch your holiday meal a little further making you excited about leftovers again.

Cozy Soups That Make the Most of Leftover Ham

When you want something comforting and low-effort, soup is always the answer. These recipes turn leftover Easter ham into hearty, satisfying meals that stretch what you already have and taste even better the next day.

Easy Casseroles for Breakfast or Dinner

Casseroles are one of the easiest ways to use leftover ham, especially when you need something filling and family-friendly. These are great for busy nights, make-ahead meals, or feeding a crowd with minimal effort.

Lighter Dinners with Leftover Ham

If you’re ready for something a little brighter after a big holiday meal, these leftover ham recipes keep things fresh while still using up leftover ham.

Savory Bakes, Appetizers & Quick Lunches

These are the kinds of recipes you can throw together without much planning. Perfect for lunches at home or easy dinners when you just need something quick and reliable.

Leftover Easter ham is one of those ingredients that keeps on giving. Whether you’re turning it into a cozy soup, an easy casserole, or a simple lunch, these recipes make it easy to use what you already have and still put something satisfying on the table. Because sometimes the best meals come after the holiday is over.

If you need a tasty dinner, be sure to try this cheesy Chicken Taco Casserole. We love family-friendly, easy, comfort food recipes that are a simple addition to our weeknight dinner rotation.

Ingredients For Chicken Taco Casserole

This chicken taco casserole recipe is full of bright flavors and melty cheese goodness! It’s an easy dish that is satisfying without being heavy. Here’s what you need:

Casserole Base

• Shredded Chicken: Adds hearty protein and makes the dish filling and satisfying. Rotisserie chicken works great for this recipe!
• Olive Oil: Helps sauté the aromatics and adds a light, rich base flavor.
• Onion: Builds depth and savory flavor as it cooks down.
• Chicken Broth: Cooks the rice while infusing the dish with flavor.
• Red Enchilada Sauce: Brings warmth, spice, and classic enchilada flavor throughout.
• Black Beans: Add texture, fiber, and a subtle earthy balance.
• Rotel Tomatoes & Green Chilies: Provide acidity, moisture, and a mild kick of heat.
• Long-Grain Rice: Absorbs all the flavors and gives the dish its comforting structure.
• Mexican-Blend Cheese: Melts into the dish for a creamy, cheesy finish.

Optional Toppings

• Sour Cream: Cools and balances the spices. Can swap for plain Greek yogurt.
• Sliced Jalapeños: Add fresh heat and crunch.
• Cilantro: Brightens the dish with fresh, herbal flavor.
• Salsa: Adds extra moisture and layered flavor.
• Tomatoes: Bring freshness and a juicy pop of acidity.

How to Make Chicken Taco Casserole

This Mexican chicken and rice casserole is an easy dinner made with simple ingredients and bold flavors. Everything bakes together in one dish for a meal that’s perfect for busy nights.

1. Preheat: Heat the oven to 350°F. See note below for stovetop directions for a faster meal.
2. Cook: Prepare the taco-seasoned shredded chicken, then set it aside.
3. Sauté: Add a drizzle of olive oil to a skillet over medium heat and cook the minced onion until soft and tender.
4. Combine: In an 8×8-inch casserole dish, add the chicken broth, red enchilada sauce, sautéed onion, shredded chicken, black beans, Rotel tomatoes and chilies, and long-grain rice. Stir the mixture well to evenly combine.
5. Bake: Place the dish in the oven and bake until the rice is tender and everything is heated through.
6. Melt: Sprinkle shredded Mexican-blend cheese over the top and return to the oven until the cheese is fully melted.
7. Serve: Finish with sour cream, sliced jalapeños, cilantro, salsa, and tomatoes, then enjoy.

Once it’s hot and bubbly, top it with your favorite taco toppings and serve. It’s a simple, satisfying casserole that’s easy to make and easy to love.

Variations and Substitutes For Chicken Taco Casserole

Casseroles are incredibly easy to customize, making it simple to adapt this dish to your taste. You can toss in your favorite vegetables like bell pepper, red onion, green chiles, or green onions to add extra flavor and texture, then finish it off with fresh cilantro for a bright, herby touch. Sometimes we serve this one with tortilla chips and scoop up each bite! Yum!

Reheat and Make Ahead Instructions

This casserole is best enjoyed fresh, since the rice continues to absorb liquid as it sits and can become soft. For that reason, it’s not ideal to assemble fully ahead of time or refrigerate unbaked.

You can freeze the casserole after it’s fully cooked and cooled, though the texture of the rice may soften slightly after thawing. Wrap it tightly in a freezer-safe dish and freeze for later.

When ready to serve, thaw overnight in the refrigerator, then reheat covered in the oven until warmed through and bubbly, or reheat individual portions in the microwave, stirring halfway for even heating.

My favorite part about this chicken taco casserole recipe is that there’s plenty of room for toppings! It’s easy to accommodate different preferences or dietary needs, making it a reliable recipe for the whole family.

More Easy Casserole Recipes…

• Cheesy Ground Beef and Rice Casserole
• Healthy Harvest Chicken Casserole
• Chicken Cordon Bleu Casserole
• Easy Pizza Casserole Dinner
• Cheesy Jiffy Corn Casserole

Watch How This Recipe is Made…

This easy ham and cheese sandwich is everything a classic sandwich should be! It’s simple, comforting, and incredibly satisfying with one small upgrade that makes a big difference. Flaky croissants replace regular bread, and a garlic herb spread adds rich, savory flavor in every bite.

Filled with smoked ham and smoked Gouda, this sandwich is perfect for a quick lunch, easy dinner, or for a bunch of teenagers piled in your kitchen!

This isn’t your average ham and cheese sandwich. Croissants and garlic spread make it bakery-level good with minimal effort. It’s my favorite way to use up leftover veggie dip. We pretty much lived on these sandwiches the several days after Christmas this year, and we loved every second of it!

Ingredients You’ll Need….

Only 4 ingredients needed! Grab some croissants from Costco and then hit the deli for some ham and gouda!

• Croissants: Buttery and flaky, they instantly elevate this sandwich.
• Garlic Herb Spread: Adds bold, savory flavor without extra effort.
• Smoked Ham: Brings depth and saltiness that pairs well with cheese.
• Smoked Gouda: Melts beautifully and adds subtle smokiness.

How to Make a Ham and Cheese Croissant

You probably don’t need instructions for this sandwich, but I’m going to give them to you anyway! I’m also going to assume you have already made the garlic herb veggie dip which is the key to elevating this sandwich.

1. Slice and Spread: Cut the croissants in half and spread the garlic dip all over both sides of the bread.
2. Add: Layer in the ham and cheese slices and add the top of the bread.

Sandwich FAQs

Storage Tips

Leftover sandwiches should be stored in an airtight container. They will keep for up to 4-5 days.

Simple, familiar, and always a hit, this ham and cheese sandwich is one you can make again and again (and we do!). It’s a great option for lunches, picnics, or a busy night when you need to make dinner in a hurry.

More Sandwich Recipes to Try:

• Chicken Caprese Sandwich
• Avocado Sandwich
• Egg Salad Sandwich
• The Best BLT
• Turkey Bacon Avocado Sandwich
• All our Sandwich Recipes!

Watch How This Sandwich is Made…