This Slow Cooker Shredded Mexican Chicken is super easy and packed with flavor! Just toss in chicken, spices, and some salsa, and let it cook all day until it’s tender and juicy.
I love using this chicken in tacos or burritos, and it turns dinner into a fiesta! Plus, the slow cooker does all the work, so you get to sit back and relax. 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are my go-to for this recipe. You can also use thighs, which tend to be juicier. Just adjust cooking time slightly since thighs may need a bit longer.
Salsa: I love using a medium salsa for that perfect balance of flavor. If you’re out, diced tomatoes with green chilies can work! You can also spice it up with a homemade tomato sauce.
Spices: Chili powder and cumin bring the essence of Mexican cuisine. If you don’t have them, taco seasoning can substitute. Just be mindful of the salt levels since it can be saltier.
Fresh Cilantro: This adds a bright touch at the end. If you’re not a fan, parsley works too! Just sprinkle it on top for some freshness.
How Do You Achieve Perfectly Shredded Chicken?
The key to shredding chicken perfectly lies in the slow cooking! You’re cooking it low and slow to make it tender. Follow these steps:
- Cook on low for 6-8 hours or high for 3-4 hours. This longer cooking time allows the chicken to soak in all those tasty flavors.
- Once done, remove the chicken and use two forks to shred it gently. It should pull apart easily if cooked long enough!
- Mix it back into the sauce in the slow cooker to keep it moist and flavorful.
Letting the shredded chicken warm in the sauce for 10-15 minutes ensures it’s all well combined!
Slow Cooker Shredded Mexican Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa (your favorite kind, mild or spicy)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional)
How Much Time Will You Need?
This delicious Slow Cooker Shredded Mexican Chicken takes about 15 minutes of prep time and then it cooks for 6-8 hours on low or 3-4 hours on high. Perfect for a day when you want to relax while the slow cooker does all the magic!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the 2 lbs of boneless, skinless chicken breasts at the bottom of the slow cooker. They are the star of this dish, so make sure they’re evenly spaced out.
2. Add the Veggies and Salsa:
Next, add the diced onion, minced garlic, and diced tomatoes on top of the chicken. Pour in the 1 cup of salsa too. This mixture will create a yummy flavor base for the chicken.
3. Season it Up:
Sprinkle the spices over everything—chili powder, cumin, paprika, oregano, and cayenne pepper (if you want a kick!). Don’t forget a pinch of salt and pepper. Gently stir it all so every bite will be full of flavor!
4. Cook Time:
Now, cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and super tender when it’s done! (You’ll know it’s ready when it easily shreds with a fork.)
5. Shred and Mix:
Once cooked, carefully take the chicken out of the slow cooker and shred it with two forks. It should fall apart easily. Mix the shredded chicken back into the sauce in the slow cooker—it’ll soak up all those juicy flavors!
6. Warm It Up and Serve:
Let it warm up for about 10-15 minutes on low. Just before serving, if you like, squeeze in the lime juice and sprinkle the chopped cilantro on top for a fresh kick. Serve the chicken in tacos, burritos, or over rice for a meal that everyone will love!
Enjoy your flavorful, tender slow-cooker shredded Mexican chicken!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just ensure it’s completely thawed before cooking. Thaw frozen chicken in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for quicker results.
Can I Use Different Cuts of Chicken?
Absolutely! While boneless, skinless chicken breasts are great, boneless thighs also work beautifully. They may be a bit more flavorful and tender, so feel free to use what you prefer!
How to Store Leftovers?
Store any leftover shredded chicken in an airtight container in the fridge for up to 3-4 days. It also freezes well! Just make sure to cool it down completely before transferring it to a freezer-safe container, where it can last for 2-3 months.
What Are Some Serving Suggestions?
This shredded chicken is perfect for tacos, burritos, or enchiladas. You can also serve it over rice or in a taco salad for a delicious and satisfying meal!