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!
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).
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.
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.
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.
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.
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.
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!
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Slow Cooker Shredded Mexican Chicken
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.
Nutrition information is automatically calculated and should only be used as an approximation.
