Crockpot Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken is perfect for all of your Mexican dishes! It is easy to make and full of flavor!

This recipe is my go to chicken recipe when I want to a delicious smothered burrito or tasty Mexican dish. It is perfect for burritos, nachos, enchiladas, quesadillas, salads, tacos and more!

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Crockpot Mexican Chicken

How to Make Slow Cooker Shredded Chicken

When I say this recipe is easy, that is an understatement.

I literally dump the chicken breasts (rubbed with canola oil) in the slow cooker (crockpot).

Chicken Breasts in slow cooker

Next, mix the rest of the ingredients together and then pour it over the chicken. You can mix it around with the chicken breasts to make sure they are all covered if you want.

Crockpot Mexican Chicken - ingredients in slow cooker
Crockpot Mexican Chicken ingredients

This slow cooker shredded Mexican Chicken will cook on low for about 6 to 8 hours or on high for 2 to 4 hours.

NOTE: My chicken is done on low in about 6 hours.

After the Chicken is Done Cooking

Once the chicken breasts are done I pull the chicken out and put it on a plate to shred it.

Chicken cooked in Mexican taken out of the slow cooker and shredded

I pour the sauce from the crockpot into a strainer with a bowl under it. This strains the sauce (because I hate chunks of tomato) letting the sauce fall into bowl. You can leave it chunky-totally up to you.

Juices from slow cooker shredded Mexican chicken

Then, I put the shredded chicken into the bowl of chunkless (is that a word?) sauce. Mix it all around until the chicken is evenly covered. If you like chunky tomatoes in your chicken, just shred the chicken in the crockpot and mix it up!

*You can also dump it all back into the slow cooker and let it stay on the warm setting for serving.

Slow cooker shredded Mexican Chicken

The amount of sauce left after cooking is perfect to fully cover the shredded chicken and the flavor is amazing. If you want it extra saucy you can double all of the ingredients (except the chicken).

Ways to Use This Shredded Mexican Chicken

I love this shredded Mexican chicken in smothered burritos, and loaded nachos.

Plate of loaded nachos with shredded Mexican chicken, cheese sauce, guacamole, tomatoes and onions

You can use it for enchiladas, tacos, quesadillas, salads, burrito bowls, or taquitos (the possibilities are endless … but a smothered burrito and nachos are my favorites)!

Slow Cooker Shredded Mexican Chicken is perfect for all of your Mexican dishes! It is easy to make and full of flavor!

Use this Shredded Mexican Chicken in my Smothered Chicken Burritos with Homemade Enchilada Sauce!

Shredded chicken burrito on a plate with sour cream and guacamole

Here are some products I used to make this recipe!

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Slow Cooker Shredded Mexican Chicken

This Mexican Chicken is delicious and versatile.  It can be used in burritos, enchiladas, tacos, salads, quesadillas, taquitos, loaded nachos, or anything your heart little desires! 
This recipe will make about 5 cups of shredded chicken.
Course Main Course
Cuisine Mexican
Keyword chicken, crockpot, Mexican, shredded chicken, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Servings 10 Servings (approx. 1/2 cup serving size) *estimate

Ingredients

  • 2 lbs. chicken breasts
  • 1 tbsp canola or olive oil
  • 1 cup salsa, jar or homemade mild is preferred
  • 1 (14.5 oz.)can diced tomatoes, with juices- do not drain
  • 1 (7 oz.) can chopped (mild) green chilis with juice
  • 1/3 cup brown sugar
  • 1 1/2 tbsp chili powder
  • 2 tsp kosher salt
  • 3 tsp cumin
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp dried/ground oregano
  • 1/2 tsp dried chipotle pepper seasoning
  • 1/2 tsp black pepper
  • 1 1/2 tsp liquid smoke

Instructions

  • Rub the chicken breasts with the oil.  Place in the bottom of a greased crockpot.
  • Mix all the ingredients together and dump on top of the chicken. Mix it all together.
  • Cook on high for 2-4 hours, or on low for 6 hours or until the chicken done.
  • Remove the chicken from the crockpot and set aside on a clean plate.  Strain the juices from the crockpot, straining the tomato chunks so the juices fall into a bowl. Then add the shredded chicken in to the bowl of juices/sauce and mix together.
    *You can put it all back in the slow cooker to keep it warm for serving (keep the slow cooker on the “warm” setting).
  • If you like chunky tomatoes in your chicken, simply shred the chicken in the crockpot until its all mixed together.
  • Serve in burritos, enchiladas, tacos, salads, burrito bowls, quesadillas, taquitos or nachos!
  • This chicken will keep in the fridge for up to 5 days.

Notes

The amount of sauce on this chicken is perfect to cover the chicken fully so it is flavorful. If you want it extra saucy you can double all of the ingredients (except the chicken).
This chicken also freezes well and can be reheated in a crockpot, or stovetop.
Crock-pot Mexican Chicken | The Butcher's Wife
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