Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket!
Crockpot Mexican Chicken Recipe Video
PIN THIS RECIPE TO SAVE FOR LATER
This Mexican Shredded Chicken is a need
Need is a strong word. But when it comes to food and recipes, I am convinced you NEED this go-to, easy, crazy delicious Slow Cooker Shredded Mexican Chicken at your fingertips. In fact, it is the only all purpose, Slow Cooker Shredded Mexican Chicken you will ever need! It joins the cast of my other stellar back-pocket Mexican staples of Tacos Al Pastor, Carne Asada, Slow Cooker Pork Carnitas, Baja Fish Tacos, Beef, Bean and Cheese Burritos, Chicken Fajitas, Steak Fajitas, Green Chile Chicken Enchiladas and Slow Cooker Barbacoa Beef. And of course, every one needs a killer Chicken Tortilla Soup recipe.
After all, tacos, burritos, nachos, tostadas, chimichangas, enchiladas, etc. are only as good as the meat and this Mexican Chicken is stellar. It will be the star of your Mexican dishes and bonus! – it is super easy and fabulous for make-ahead or even freeze-ahead meals. Use the chicken plain in your recipes or top them all off with Guacamole, Homemade Salsa, Salsa Verde or Pico de Gallo for an added layer of YUM!
The perfectly flavored chicken cooks in a Mexican spiced bath of salsa, green chilies, diced tomatoes, brown sugar and a splash of liquid smoke.
The chicken cooks until its fork tender, then shredded and added back to the seasoned juices to re-absorb the flavor in every crevice.
At this point, you drain any excess liquid. I like to save the seasoned liquid to cook my rice in like I first did in my Slow Cooker Fajita Chicken – so good – some of the best rice you will ever eat! The chicken is perfect as is for tacos/burritos or if you are serving plain over rice, I love to stir in some enchilada sauce. It is also fabulous with Restaurant Style Mexican Rice or Cilantro Lime Rice with Black Beans.
Crockpot Mexican Chicken ingredients
- Chicken: Both chicken breasts or chicken thighs will work in this recipe – your preference! If using chicken thighs, you’ll likely need to reduce the cooking time.
- Olive oil: Just 1 tablespoon helps insulate the chicken and prevent it from drying out while cooking.
- Salsa: Use your favorite salsa, whether chunky or smooth. Use mild if you don’t like spicy foods or use medium if you crave some heat.
- Diced tomatoes: Use fire roasted diced tomatoes if your grocery store carries them. They boast a complex smokiness with a touch of sweetness and lower acidity. Fire roasted tomatoes are located next to the traditional diced tomatoes.
- Chopped green chiles: These come in a 4 ounce can and are delightfully tangy. Use mild as opposed to spicy so it’s easy to control the heat.
- Brown sugar: A little sugar is needed to balance out the tangy heat in this dish. If you must omit the sugar, it will still be tasty, just tangier.
- Liquid smoke: This adds a delightfully subtle smoky flavor that makes the recipe. Liquid smoke comes in a bottle and is located next to the barbecue sauces at your grocery store. I use mesquite but hickory will also work.
Seasoning Chicken for Crockpot Mexican Chicken
This Crockpot Mexican Chicken is seasoned with a mixture of chili powder, chipotle powder, cumin, oregano, smoked paprika, onion powder, garlic powder, salt and pepper season the chicken to perfection. A few notes on these seasonings:
- Chili powder: This is where most of the flavor comes from so please use a quality brand such as McCormick. INTERNATIONAL WARNING: American Chili powder is a blend of chilies, cumin, garlic powder, and herbs with a ratio of one-part cayenne to seven parts the other spices. Chili powders sold in other parts of the world, however, are 100% chile pepper and 8X hotter than chili powder! So, please use American-style chili powder to make this recipe or your mouth will be on FIRE!
- Chipotle powder (pepper): I suggest you keep this seasoning stocked because I use it ALL the time in my recipes! It is smoked and dried jalapenos ground into a powder. It adds a sublime smoky heat instead of just pure heat. If you don’t have any, then add a pinch-¼ teaspoon cayenne pepper. You will need much less because cayenne pepper is much spicier. I would start with less and add more to taste.
How to make Mexican Shredded Chicken in the Crock Pot
- Rub chicken breasts with oil and place in the bottom of your slow cooker.
- Add all remaining ingredients except for the hot sauce.
- Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices.
- Drain all excess liquid. Taste and add hot sauce to taste if desired.
Mexican Chicken Crock Pot Variations
- Use chicken thighs: Boneless, skinless chicken thighs are also excellent. You may need to reduce the cooking time, so watch closely.
- Add beans: Add your favorite beans such as black or pinto. You may need to add additional salt to taste.
- Add corn: Fresh, frozen or canned corn will all work.
- Add more green chiles: Add an additional can to up the tanginess!
- Swap in salsa: Swap the diced tomatoes for additional salsa if your family doesn’t like tomato pieces. Use mild and start with ¼ cup as this is also adding additional flavor.
- Add jalapenos: Instead of hot sauce, add heat with jarred jalapenos.
- Add Enchilada Sauce: Add some enchilada sauce at the very end and heat through for saucy Mexican Chicken.
- Add cheese: Stir in shredded Mexican cheese blend, cheddar or pepper Jack cheese for CHEESY Mexican Chicken.
- Add rice or quinoa: Stir in cooked rice or cooked quinoa for added texture. You’ll like want to add additional salt and salsa as well.
Ways to serve this Shredded Mexican Chicken
This shredded chicken recipe is seasoned simply, but it’s flavorful and will work in any recipe that calls for shredded chicken. Some of my favorite ways to use shredded chicken include:
This Slow Cooker Shredded Mexican Chicken is ready to make all your Mexican dishes more delicious…
Like these Smothered Baked Mexican Chicken Burritos aka “Skinny Chimichangas” with Cheesy Green Chili Sour Cream Sauce…
But don’t wait, your taste buds want you to make this chicken now! or tomorrow, or as soon as humanly possible…
Storing and Reheating Shredded Mexican Chicken
- To store: Let the Mexican chicken cool completely then transfer with the liquid to an airtight container. Refrigerate for up to 5 days.
- To freeze: Let the chicken cool completely, then transfer in the liquid to a freezer safe container or portion it into smaller containers. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- To reheat: Warm chicken in the microwave for 1 minute then at 20 second intervals until warmed through or simmer gently on the stove until warmed through.
- Slow cooker: Reheat on low for 1-2 hours until warmed through, stirring occasionally.
Looking for more crockpot shredded chicken recipes?
- Slow Cooker BBQ Chicken
- Asian Sweet Chili Sesame Chicken
- Slow Cooker Fiesta Ranch Cream Cheese Chicken
- Slow Cooker Honey Buffalo Chicken
- Slow Cooker Mongolian Chicken
- Slow Cooker Pineapple Salsa Chicken
- Slow Cooker Salsa Verde Honey Lime Chicken
Tools Used in This Recipe
See Favorite Tools
More Favorites from Carlsbad Cravings
Crock Pot Mexican Chicken
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (medium if you like spicy)
- 3-4 tablespoons brown sugar **
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can fire roasted diced tomatoes, drained (or regular)
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic powder, onion powder
- 1/2 tsp EACH smoked paprika, dry oregano, pepper
- 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
- 1 teaspoon liquid smoke
- Hot sauce to taste
Instructions
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.
Video
Notes
INSTANT Pot
Cook on high pressure for 13 minutes then let release for 15 minutes. Shred and pressure cook for another 5 minutes.Tips for Success
- Liquid Smoke is found next to the BBQ sauces in any grocery store and adds a wonderfully smoky flavor.
- Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion – perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper – perfect for kids.
- When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
- If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
- Chicken freezes beautifully. Transfer to a freezer bag, squeeze out excess air and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings© Original
Madisyn says
The best online recipe ever! I ended up not having chili powder so I used a tad bit of cayenne and it gave it a nice kick. Best shredded chicken ever!
Jen says
Hi Madisyn! I am so glad you loved it and good thinking with the cayenne!
Scott says
Oh MY GOD this was Good! Your idea with the juice at the end to make the rice was amazing! Definitely making a double batch next time of this chicken!
Jen says
Thanks so much Scott! I’m thrilled that you loved this recipe and found the rice delicious as well! It is so versatile so making a double batch so you can have it for other dishes is a wonderful idea!
Madisyn says
THIS RECIPE!! My god the cheese sauce with it too. After I had prepped and put my burritos in the oven I wrapped another one and grilled it on the stove, used the cheese as a dipping sauce, and ugh chef’s kiss. I’m 27 and used to hate cooking but started cooking a lot more over the last 4 years and my boyfriend of 5 years said it’s the best thing I’ve cooked. I stumbled upon this website because of TikTok, I think, and I cannot wait to try more recipes from this website.
Jen, you’re amazing!
Jen says
Thank you!! I am so glad that you started cooking, and I hope you find lots of recipes to love!
Laura says
Can this be done with already shredded rotisserie chicken? Obviously I would do it on stove top and not in a slow cooker. Can’t wait to try this!
Jen says
Yes, I think that would work just fine! Hope you love it!
Laura says
Jen….that was the MOST DELICIOUS chicken ever!!! Thanks so much for the recipe.
Jen says
Yay!! I’m so happy to hear that it was a hit!
D Unit says
I made this without the liquid smoke. My family loved it. Will make again; thank you!
Jen says
I’m so happy to hear that it was a hit!
Kelly says
If we like spicy food would it be okay to leave out sugar? We are trying to eliminate that from our diet
Jen says
Yes! You can always add to taste at the end of cooking to balance the acidity if needed. Enjoy!
Dawn says
Hi Jen can you make this in a Dutch oven instead of a crock pot and if so how long would you suggest cooking for sounds amazing
Ty Dawn
Jen says
Hi Dawn! So sorry for not getting back to you sooner! You can definitely make this in the Dutch oven. Cover and simmer for 20-25 minutes until the chicken is fully cooked and fall apart tender. I hope it turns out amazing for you!
Drg says
If we’re adding heat (medium salsa + chipotle chilis), why do you call for adding more brown sugar to “balance out the heat?” What is the point of adding more heat if you’re just going to neutralize it with sugar?
Jen says
I found that it will help give it more of a kick, instead of being overly spicy. Feel free to omit some of the sugar for a tangier, spicier dish.
JoAnn says
Thank you for this recipe! The flavor is amazing! It has become one of our favorites!
I’ve made it numerous times for many occasions. It’s always a hit and people request the recipe.
I love making big batches of it and freezing it in meal size portions. We use it for tacos, enchiladas, chimichangas, salads, and rice bowls.
Jen says
Thank you for sharing your review, JoAnn! I am so happy to hear that it is a family favorite! It’s the best compliment when people use my recipes for special occasions! Great idea to make it in big batches! Happy cooking!
Desirae S says
I normally make this one in my slow cooker so I don’t know when you put the directions for the pressure cooker but THANK YOU!!! Getting everything together for the slow cooker with two toddlers who have a sudden interest in climbing can be tough so making this during nap time saves the day!
Jen says
Yay! I’m so glad that it has been a game changer for you!!
Emily says
Has anyone ever made this recipe with beef? Do you recommend?
Jen says
It would be delicious, just adjust the cooking time as needed. Here is my beef version: https://carlsbadcravings.com/mexican-shredded-beef/
Katherine says
This is one of my favourite recipes from you and have been making it for years! I will be making a double portion of this ahead of time for a taco bar at my daughter’s birthday and I was wondering if you would advise reheating in the oven?
Jen says
Hi Katherine, I think the oven or slow cooker would both work great. To reheat in the oven without drying it out, place the chicken in an oven-safe dish and add a splash of chicken broth or a bit of sauce to keep it moist. Cover the dish tightly with aluminum foil and heat at 300°F (150°C) for about 15-20 minutes, or until warmed through
Krista says
I’ve been making this recipe for literally years. I stumbled upon your page I think 7 years ago now. I always come back to it because it’s always a hit. Thank you for all of your amazing and easy recipes. Makes me look like I know what I’m doing in the kitchen.
Jen says
This is the ultimate compliment! Thank you Krista for taking the time to share about your cooking journey! Thank you for following along for so long! That is so wonderful to hear!