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!
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 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.
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.
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 with Cilantro Lime Rice now! or tomorrow, or as soon as humanly possible…
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
| Prep Time | 5 minutes |
| Cook Time | 240 minutes |
| Servings | servings |
- 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 diced tomatoes, drained
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
- 1/2 tsp EACH smoked paprika, dry oregano, pepper
- 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
- 1 teaspoons liquid smoke
- Hot sauce to taste
Ingredients
| Rate this recipe! |
- 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.
- Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let 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.
*Liquid Smoke is found next to the BBQ sauces in any grocery store and adds a wonderfully smokey 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.
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You might also like:
Chili Lime Chicken Tacos with Grilled Pineapple Salsa
Slow Cooker Salsa Verde Honey Lime Chicken
ONE POT Chicken Fajita & Rice Soup
Easy All Purpose Chipotle Chicken
Smothered Mexican Chicken Burritos
Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing
Cilantro Lime Black Beans and Rice
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Susan D. says
Love this recipe! Boyfriend said not to lose this one. Will be making it on a regular basis. Thanks so much for sharing!
Jen says
Thank you for taking the time to comment Susan! I’m so glad you both love this one so much and that’s a new favorite! Hope you find more to love here!
Diana says
I made this last night. My first recipe from this site. Fabulous. While I shredded the chicken after 3 hours ( I used 1.5 lbs of boneless skinless breast), I felt like a pro. It was coming off the fork in beautiful white succulent shreds. I put it back in for 30 minutes and prepared the sauce for the burrito recipe also on this site. Assembled the burritos and cooked per instruction. Again, fabulous. And so easy.
I thought I had liquid smoke, but I was out. Other than that, I followed recipe to a tee. I am now excited about trying other Mexican recipes on this site. It’s a requirement in our house to have Mexican at least three times a week. Glad I found this place.
Jen says
Hi Diana, so sorry for the delay as we just moved and things have been a lot crazy but thank you so much for your comment! I LOVED our description of the “chicken coming off the fork in beautiful white succulent shreds” – holy cow, can I use that?! I am thrilled you loved the recipe so much and I am excited for you to try my other Mexican recipes as well! Mexican is one of my favorite types of food so I hope your family finds lots to love here!
Iga Dietmap says
I just wondered if you think that this recipe could be made a day in advance, popped in the fridge and then cooked in the oven the next day? Thank you.
Jen says
Yes, I think that should work just fine, enjoy!
Mark says
I just made this with some frozen chicken thighs I was trying to figure out what to do with and WOW! So easy and soooo good! I stuck to the recipe with just a little more chipotle and a little more smoke (because I’m all about Smokeys and hot) and I’m amazed. I just stumbled across this site and I can’t wait to try your other recipes. Nice pic at Agua Hedionda BTW (Cardiff local now in Oside). Stoked to have found your site. I’m going to be digging in to your other dishes soon for sure.
Thanks.
Mark
Jen says
Hi Mark, you are so close, what a small world! I get comments from Germany and France so its fun to get a comment from Cardiff! I’m so glad you found this chicken so easy and so good and I bet it was extra flavorful with chicken thighs, and the extra chipotle and smoke – yum! I hope you have fun exploring my site! I have a “Mexican Fiesta” section in my recipe index that you might appreciate 🙂 Enjoy!
kazy says
This recipe of shredded Mexican chicken sounds wonderful. Want to try it with all those tasty ingredients. However, I don’t have a slow cooker, just a large skillet and/or Dutch oven. How long should I cook this recipe in one of these instead? And which would you recommend? Large skillet or Dutch oven? Thanks.
Jen says
Hi Kazy! I would add all the ingredients to your Dutch oven and bring to a boil, then reduce heat to medium and let simmer for 15-20 minutes, turning occasionally. Cover and reduce heat to low for 45-60 minutes or until the chicken easily shreds when you use a fork, adding more broth/water if needed. Hope this helps!
kazy says
Great! Thanks so much….
Suzanne says
Hi,
This looks so good, I can’t wait to try it. I’ve got chicken pieces, bone in, skin on and guesstimated to double the the chicken to get the meat ratio correct. Should I remove the skin?? I don’t want to lose that precious juice because of the excess fat.
Thanks in advance,
Suzanne.
Jen says
Hi Suzanne, I think it would be delicious skin on or off – but yes, juicier with skin on. After it cooks and you remove the skin and shred, then I would let it sit in the crockpot for a bit to absorb more of the flavors. Enjoy!
kazy says
OMG!!!! I made this last night and it came out like nothing I have ever tasted before. I wanted to jump back and kiss myself except the only one who should be given credit for this is Jen. This recipe is the most (insert expletive here) amazing chicken I have ever had. And the excess liquid used for the rice was also extremely pleasurable to my taste buds. So yummy…. Thanks so much Jen. And thanks for the instructive help in transferring from a slow cooker to a Dutch Oven. Amazing. Simply amazing.
Jen says
Hi Kazy, sorry for my delayed response as I have been super behind with the holidays, but THANK YOU so much for your awesome comment! I can feel your foodie joy leaping off the page and it makes me so so happy! you are awesome! Thanks for making my recipes and for making my day!
kazy says
Not a problem. I know what holidays are like. Love your site. So much so, I made your One Pot Cilantro Lime Rice with all the toppings ALONG with the Salsa Verde Chicken Tortilla Soup. With all the toppings. Usually I go out for Mexican on New Year’s eve but not this year. Had my own Mexican with YOUR food. It was amazing. Such a delight to eat such delicious food. For my next meal I will be making your 30 minute Pineapple Red Curry Chicken Stir Fry. Can’t wait for that. So much more to explore with all your heavenly flavorful recipes.
Jen says
H Kazy, thank you thank you for making so many of my recipes, I absolutely love hearing you are enjoying them! Your New Year’s Mexican feast sounds delicious! I hope you also enjoyed the Pineapple Red Curry Chicken. I just made that last week and it reminded me of how much I love anything with peanut butter 🙂 Happy cooking and Happy 2017!
Dani says
Hi! The new print format is lovely but I just noticed that it doesn’t say anywhere on the printout that the recipe came from your site. I thought you’d want to know and might want to change the formatting so it shows your website – I definitely want to remember where I found the recipe!! The recipe looks delicious – thanks!
Jen says
Hi Dani, thank you so much! I just checked the print button and “Carlsbad Cravings” should come up on the very top middle. Is it showing up for you? I hope you enjoy this recipe and many others!
David Harris says
Not showing when I print either.
Jen says
Hi David, I am sorry I don’t know how to help you as it is working on my end. Sorry!
Joyce says
When you click the print button and the recipe comes up, go to the settings on the left hand side of the recipe. Then down to the heading and footing and turn it on to get the web site and name.
T says
Hey could you use beef to make this recipe
Jen says
I have never tried it but I am sure you could!
Tasha says
This recipe is AMAZING by the way I was wondering if you could use beef too???
Jen says
Thank you Tasha! I have never tried this particular recipe with beef, but I don’t see why not! Let me know if you try it – I might have to make a beef version :)!
Susan says
We moved to London from Tucson, and great Mexican food is really hard to find here. I tried this recipe and it has immediately become a favourite!!!! Closest thing I’ve ever made to tasting like the chicken from the local Mexica joints in Arizona. And super easy!
Jen says
Hi Susan, that is quite the move! I am so glad this chicken has brought you a taste of home! I hope you have fun trying my other Mexican recipes and that they satisfy your Mexican cravings. All the best to you in your new adventure!
Christina says
Normally I don’t comment, but I had to thank you for this and all of your fabulous recipes! I’ve never been disapointed by a recipe from your site. My husband loves chicken nachos during football games and this Mexican chicken has become our one and only recipe to use for nachos now, plus we have leftovers to devour for a few days. I’ll be making this recipe again tomorrow for nachos during the super bowl Thanks so much!!
Jen says
Hi Christina, thank you so much for taking the time to comment, and the ultimate comment of never being disappointed by my recipes – yay, phew and thank you! What a great idea to use this chicken for nachos – so easy and yummy! I hope you have a great Super Bowl Sunday with lots of great food
Michele B. says
Holy cow you guys, use this meat next time you make nachos. Seriously, just don’t even think about using anything else. OUTSTANDING. We’re eating them right now and I had to get on here really quick to post. Thanks so much!
Jen says
You are the best Michele! Thanks for taking a break from your nacho eating to recommend these for nachos! I have to admit I haven’t tried this chicken on nachos yet but its sounds like I have to soon! Thank you!
Kerry says
I have an ulcer and can’t really tolerate tomatoes could I use salsa verde in place of the salsa or would it really affect the recipe? I could just make this up for the rest of the family but it would be lovely if we could all eat it 🙂
Jen says
Hi Kerry, I think salsa verde would be delicious! I find salsa verde to be stronger tasting than salsa, so I would just use 1/4 cup then add more to taste at the end if you feel like it needs it. Hope this helps, enjoy!
Michele says
Absolutely delicious chicken! Moist, flavorful, versatile and this is from a person who doesn’t generally like chicken. The man of the house says it’s a keeper – he cannot get enough. Great alone, on nachos, in burritos or enchiladas, on a bun, over rice – you name it. Perfect potluck food or large party food. So glad I found this and thank you for creating it! Its added to my permanent recipes now and will be in regular rotation.
Jen says
Hi Michele, thank you for the Mexican Chicken praises! I am thrilled both you love it so much and it made it into the “regular rotation!” And you are so right – its so incredibly versatile – thank goodness its so easy 🙂 Maybe it’ll make a chicken lover out of you yet 🙂
Dani says
I loved this recipe so much I made it twice in a week! I put this in my instant pot with frozen chicken thighs and use the chicken setting and it’s perfect. The first time I made this I used the leftover liquid to make a pot of beans and the second time I used it for rice. Delicious!
Jen says
Hi Dani! I love that both your actions and words say you love this chicken! Thanks for your tips on the the instant pot and using the leftover liquid for beans and/or rice – yum!
Catering Wassenaar says
Wow! That dish looks so tasty! delicious. Thanks for sharing.
Jen says
You are so welcome, I hope you love it!
Mary Jo Connelly says
Thank you for the recipe. It was amazing! If I may offer you a tip….. you can use a basic hand mixer to shred the chicken while in the crockpot. It takes about 30 seconds and no cutting board to clean up!
Jen says
I am so glad you enjoyed this Mexican Chicken Mary Jo and thanks for such an awesome tip! I am definitely trying that next time I need to shred chicken – can’t wait!
Michele says
Love this chicken recipe! I’ve made it several times for tacos, but recently made the smothered burritos. My whoke family thought it was fantastic. My son (who’s 25) told me it was the best meal that i’d ever made.
Jen says
Whoa, the best meal you’ve ever made – that is awesome!!! So happy you love the chicken and your whole family especially loved the burritos! Thank you Michele!
Tim James says
How far will the recipe go? I am planning on using the recipe to make fajitas for some friends and would like to allow for two each. Would the recipe for 6 people allow for two wraps for 6 people as you don’t tend to put too much in a single wrap? (Going to have salad, cheese and sour cream on the table too).
Hopefully all the ingredients will be available here in England too.
Thanks!
Jen says
Hi Tim! This recipe makes enough for 6 heaping 1/2 cups filling (like in my smothered burrito recipe here: https://carlsbadcravings.com/smothered-baked-chicken-burritos-recipe/) As wraps are smaller than burritos, and with all the toppings, I think you should be fine with one recipe making enough for 12 wraps. Hope this helps, have fun!
Melissa says
If I want to double the recipe how would that change the cooking time?
Jen says
Hi Melissa! I would increase by about an hour. Enjoy!
Mals86 says
Delicious! Made some omissions/substitutions based on what was in my pantry (“no green chiles, but look! there’s a can of kidney beans, guess I’ll use that”) and plain forgot to add the brown sugar… very forgiving recipe and easy to customize. Thanks, we enjoyed it very much and I’ll make it again.
Jen says
I am so happy this was a winner ad worked well with your additions/substitutions – kidney beans sound delicious! Thank you!
Nat says
I would like to make this recipe for a large group…was planning to use 8 pounds of chicken…does this change the cooking time in the crockpot? Also do i just multiply the other ingredients by 4? I cant find liquid smoke at the groceries is there something i can sub for this?
Jen says
Hi Nat, sorry I am so behind on comments and just getting back to you! Yes you will definitely have to increase the cooking time by probably an hour and yes I would multiply the other ingredients by 4. If you can’t find liquid smoke you can definitely leave it out and it will still be delicious!
Brie says
I made this for a Cinco de Mayo party and it was killer!! Everyone loved it. I will definitely be making it again. I omitted the liquid smoke since I didn’t have any on hand, but it was still delicious. Thank you for this amazing recipe!
Jen says
Yesssss! I’m thrilled it was such a hit and perfect for Cinco de Mayo! Thank you Brie!
Garry says
Sooooo goood. My family absolutely loved it. Its hard messing with perfection, but how would one go about smoking this recipe on the grill to add some serious smoke?
Jen says
Hi Gary, I’m so happy you loved this recipe! I’d have to do some experimenting before I got you the smoking version 🙂
Janice says
I made this tonight – it’s delish. I grew up in CA and now live in the Great White North. This is exactly like I remember at my frequent trips to taco stands. Thanks for that. Only difference is that I didn’t have chilis, so I substituted salsa for the tomatoes.
Jen says
Awesome Janice, I’m so happy this is how you remember your taco stand chicken and can make it at home! I am sure your substitutuion of salsa was delicious and I am amazed this can be done in the instant pot in 10 minutes – I still need to get one!
Janice says
Oh, I should have said I made it in the Instant Pot, high Pressure 10 minutes, then NPR. Perfect.
Christina Corrales says
Omg so glad I found this dish…. I tired of the same ol meal.. I rolled the mixture yup in tortilla’ s laid them in a pan and smothered them in enchilada sauce & the sauce from the crock pot. Covered it all in cheese & baked for about 10 min!!! So freaking AHHH-MAZING!!! I haven’t had good luck cooking in my crock pot so I was super nervous to make this but I’m so glad I did!! Thanks from one happy fat & full family!!!
Jen says
I a so happy this Chicken has mixed up your cooking routine and your tortillas sound delicious! I absolutely love my crockpot so hopefully you have more success trying some of my other slow cooker recipes!
Georgine says
Oh man WOW! Loved this. Made no changes. love that it will work with
your enchiiladas as well as freezing. In the favorite recipe book for
the family.
Jen says
Making it into the “favorite recipe book” is the ultimate compliment! Thank yo so much Georgine!
Etta says
I have made this recipe at least a dozen times and it is my go-to when we are having company. It’s so easy, always a crowd pleaser, and I ALWAYS have people ask me for the recipe. Thank you so much for sharing, IT IS DELICIOUS!!!!
Jen says
At least a dozen times-that is awesome Etta! I am thrilled it is your go-to and always a hit! Thank you so much!
Rossana says
This is delicious! I doubled the recipe and it came out great. The only ingredient I didn’t double up on is the Chipotle pepper but I can still taste the spice. Great recipe.
Jen says
Thank you so much Rossana! I’m so happy you were able to double this recipe successfully and it turned out great!
Alli Jo says
Love this recipie. It’s my go to recipie whenever I’m making tacos, burritos, enchiladas etc. I also switch it up and use pork instead of chicken sometimes! Huge crowd pleaser & so easy for a busy family! I love the burrito recipie you make using this recipie too! The white sauce is amazing!
Jen says
I am so happy you love the recipe Allie! Pork sounds delicious and I love that the slow cooker makes it easier for you to feed your busy family 🙂
Margo Osborne says
Just had to comment! Happened upon your site today for the first time, as I am trying to get back into “cooking!” Wow! These were great tonight. I, of course, forgot to buy the chopped tomatoes, so instead used just the whole jar of salsa, plus hot chili powder, instead of the chipotle pepper….. It was divine!!! Even my picky daughter loved it. THANKS for sharing! Margo
Jen says
Hi Margo, I’m so happy you stumbled upon my site, welcome! Your substitutions sounds awesome and I’m so happy even your picky eater loved it! I hope you find more recipes here to get you excited about cooking! The Slow Cooker recipes and soups are definitely the easiest – some of my favs! enjoy!
Gigi says
I found your site and this recipe last night, I’m now following you on FB too!. I had 95% of the ingredients and I put it in the crock pot this morning. I just finished it up and it is wonderful. I improvised on the green chilies with rotel and only had fire roasted tomatoes as a few others inquired about those too, so I felt safe in the substitutions! I just gave it a test bite…bam…It is wonderful. My daughter is going to love this too. She loves burritos and I love tacos. It is a very versatile recipe so it will make us both happy!
Jen says
Your’e too sweet Gigi! The fire roasted tomatoes sound delicious, I am going to have to give that a try 🙂 I can’t wait to hear if your daughter ends up loving this as much as you did!
Edna E. Barber says
Oh my god! It looks so yummy. Can’t wait to tell mom to try this recipe for tonight.
Thanks, Jen.
Jen says
You are so welcome! I hope it’s a hit!
m says
yum!! Merci.
Lora says
Yet another winner! I made it for dinner this evening and am already making plans for the leftovers.
Jen says
yessss! I’m thrilled it was another winner, thanks Lora!
Tara says
I want to double this recipe and freeze half. When freezing would you suggest keeping some of the liquid with the chicken? Thanks!
Jen says
Hi Tara, yes, I would absolutely keep some of the liquid with the chicken – great question!
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