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! Â You NEED this in your back pocket!
Need is a strong word. Â 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!
After all, tacos, burritos, nachos, tostadas, chimichangas, enchiladas, etc. are only as good as the meat and this 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…coming soon (updated – now HERE!!). Â
But don’t wait, your tate buds want you to make this chicken now!  or tomorrow, or as soon as humanly possible…
| 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
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- 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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Wow. What a fabulous recipe. I need to have this shredded chicken recipe in my meal rotation.
Thank you so much Joshua! It is definitely handy to have on hand and delicious for your meal rotation 🙂 Enjoy!
Hello- I am making this (delicious sounding) recipe for a large group tomorrow.. first time using a slow cooker and quick question- do you mix all the ingredients prior to letting cook for hours? It seems maybe you just add all the ingredients to the layer of chicken on the bottom…? Also, is it better either way to do the low or high setting? Thank you!!
Hi Tanya, no need to mix, just add all of the ingredients to your slow cooker! If you are around to stir it after a couple hours, then you can definitely do that. As far as LOW or HIGH, I don’t think it really makes a difference – I go back and forth between the two depending on my schedule. Good luck!
Hi, sorry to piggy back off this comment. I can’t find the link to post.
I’m new to your site and will be trying this recipe tonight! I was wondering though if there was a way to use this chicken in the fajita rice soup?? That looks delicious as well. And I will be having leftovers anyway.
Hi Victoria, welcome to my site! Yes, you can definitely use the chicken in the fajita soup. I would prepare the soup according to directions expect reserve the chicken until the end and then just add to and heat through. I would also cut the spices by about half (or a little less than half) in the soup recipe as the chicken will already be spiced. If you feel like it is lacking spices after you add the chicken, then you can always add ore – but you can’t take away 🙂 Hope this helps!
Wonderful recipe! I used boneless skinless chicken thighs. We made tacos with it and with the leftovers mixed it with goat cheese and froze it in large shells for dinner later. Yumm!
Thanks so much Kari! Your tacos sound delish and I love the idea of mixing the leftovers with goat cheese and stuffing large shells – YUM! craving those now! 🙂
I was going to have some friends over and needed a easy recipe that could easily be lactose free. This recipe was perfect and tastes great as well. I just made a few minor changes based on personal taste. I only put half of the liquid smoke in, no brown sugar and no oregano.
Hi Emily, so happy you found this recipe easy, delicious and were able to easily adapt it to your tastes – yay! Thank you!
Hi Jen! OMG Yes! What a versatile dish! I put green chiles in many dishes – they are so good with chicken and pork.
Agreed! I love green chilies especially in Mexican food! Hope you can try this one soon 🙂 Have a great day Dorothy!
We are snowbound, and the only thing I am missing is the chicken! Chicken is the first thing I will buy when I can get to the store. It looks and sounds delicious!
Oh my goodness, I can’t believe you are snowbound- I hope you can get unearthed soon! Thanks for your kind comment – I hope you love this chicken!
Wow! Incredibly good!
Thank you so much Rachel! It is tasty! Enjoy!
This looks so yummy! And I have Mexican food about 7 days a week, so what a great easy preparation! I might be a bit confused though by your comment about adding enchilada sauce when serving over rice. Do you mean add enchilada sauce to the cooking liquid for the rice, or mix it with the rice afterwards, or put that in to cook with the chicken? Sorry but could you clarify that? Can’t wait to try this!!
Thank you Nicola, great question! I just clarified in the notes – I add it after the chicken is cooked and drained. Adding it after also works great because you can taste the chicken first and decide if you even want to add it and leave some chicken plain for tacos/burritos, etc and add enchilada sauce to however much you want. Hope this helps, enjoy!
Hi Jen,
This recipe looks good. Since it has green chilies, just wondering if it is a spicy hot dish because I have two young kids that can’t really take tougue burning food.
Hi Celine! If you use mild salsa and omit the ground chipotle chili pepper then I think it should be perfect. I just added this to the notes for a kid friendly version 🙂 Thanks for the question and I hope this helps!
I really love the shredding hot chicken breast with KitchenAid trick (paddle attachment). does this really need the 5 minutes of rest before shredding? I just know the KitchenAid trick has to be with done while chicken is really hot – but it saves me so much time!
Thanks for the recipe! Excited to try it! You seriously make the most flavorful dishes. Love it!
Hi Trisha, I am excited for you to try it too, thank you! No, you don’t need to let it rest if using the KitchenAid trick. I just like to let it rest because the juices seep back into the chicken but you are putting the chicken back in the spiced liquid so it will still taste great. Enjoy!
Hi! Does the chicken need to be defrosted or can you put in frozen chicken?
Hi Bobby! You can use frozen chicken breasts but just be aware that they will require longer cooking time and produce more liquid. Hope this helps, enjoy!
I made this last night for some chicken enchiladas and OMG it was delicious!! I had to make some substitutions based on what I had in my pantry, but even so, this recipe is a WINNER 🙂 Thanks for another great recipe Jen!
You are the sweetest Amanda, thank you! So happy you enjoyed it!!
Does the Mexican shredded chicken freeze well
Hi Lisa, I have not tried freezing it myself, but I think it should freeze just fine. ENjoy!
This recipe was amazing! I will definitely be making it again!!
YAY! so happy you loved it! Thanks Gabrielle!!!
I’ve got this going again in my crockpot.Good Mexican food here in east Tn. Is hard to find, I miss the food I used to get when I lived in San Diego.This is one of those recipes that reminds me of the taco shops food.Im gona make burritos out of this again and make lunches for the week, thanks for sharing this recipe, by the way this freezes fine also this isn’t hot without the chipotle pepper, my 2 year old grandson eats this
Hi Karl, sending you greetings from San Diego all the way to TN! I am thrilled you found this recipe and that it reminds you of SD taco shops – now that is the ultimate compliment! Thanks for the tips on the freezing and spice level as well! I hope you find more recipes here that remind you of San Diego! Best!
how did you make the chimichangas?
Hi Andie, I am just messaged you on IG but thought this might be easier: I’ll post the full sauce recipe later but the basic method is:.Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top (if you have one). Prepare burritos by adding a heaping ½ cup filling to each tortilla, top with cheese and roll up burrito style. Place burritos on the baking rack and brush both sides with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side. Hope this helps!
Will you share your recipe for the Smothered Baked Mexican Chicken Chimichangas with Cheesy Green Chili Sour Cream Sauce you made using this Shredded Mexican Chicken? It looks like it would be really good.
Thank you so much Marion! I just had someone else ask so it looks like I need to post that full sauce recipe soon! Until then, the method for baking is: Preheat oven to 400 degrees. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping ½ cup filling to each tortilla, top with cheese and roll up burrito style. Place burritos on the baking rack and brush both sides with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side.
I am having trouble finding this incredible rice recipe you are referring to in the Slow Cooker Shredded Mexican Chicken recipe. Can you tell me which rice recipe you use with your chicken fajita recipe and the shredded Mexican chicken?
Absolutely Kyleen, it is my One Pot Cilantro Lime Rice: http://www.carlsbadcravings.com/one-pot-cilantro-lime-rice-with-black-beans/ Enjoy!
Thank you for the quick reply Jen! I did see that rice recipe – just wasn’t sure if it was the one you were referring to pair up with the Shredded Mexican Chicken and the Fajitas. It all looks awesome – have a large group hanging around after Christmas so this will be a good switch after all the turkey.
Oh, sorry Kyleen! In the post I was referring to the method I used in my fajita recipe here: http://www.carlsbadcravings.com/slow-cooker-citrus-fajita-chicken/ What I do is when I drain any excess liquid from the chicken after cooking, 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 then use drained liquid plus additional needed water to cook my rice. Enjoy!
You lime rice w/black beans is in my refrigerator now! Along with the chicken that you pound and put that awesome rub on! Everything I’ve made of yours is so delicious! Thank you…. I do have a question….Is there something I can substitute for the diced tomatoes? I don’t like pieces of tomato. Could I puree it or use sauce or something??
Hi Sharon, I am thrilled you have loved everything you have made of mine – thank you! If you don’t like tomatoes, I would just leave them out, I don’t think it will affect the taste too much. At the end, after you strain the chicken, if you feel it needs a little “something something” then you could stir in either some purred tomatoes, salsa or some enchilada sauce. Hope this helps, enjoy!
Oooooo…enchilada sauce will be perfect!! Thanks!
You are so welcome Sharon!!
Hey Jen
Question on the salsa you use. I would prefer to use a fresh, refrigerated salsa over something jared. Do you think that would turn out well and what style salsa do you use? Thanks!
Absolutely! I actually use the fresh refrigerated salsa from Costco and love it!
Hi what size crockpot do you use?
Hi Rachel, I have a 6 qt. crockpot 🙂
I have a whole bunch of frozen chicken thighs that need to be used do you think I could substitute them for the chicken breasts?
Absolutely! I think they would work great!
I made this exactly as the recipe described (with the chipotle powder) and it was AMAZING!!!!! I am SO happy to have all of this healthy, flavorful, chicken in my fridge right now. I can’t wait to try more recipes from this site 🙂
Hi Meryll, I am thrilled you loved the chicken so much! and if you followed the recipe exactly and loved it, we must be foodie kindred spirits! I’m excited for you to try more of my recipes as well, I hope you find some new favorites! Thank you!
This looks wonderful! Have you tried using a pork roast/butt for this in place of the chicken? (I have a 7 pound roast that needs to be used…)
Thanks!
Hi Julie, I haven’t but I think it would be delicious! You might want to double the ingredients though because your roast is larger.
Thank you! Going in the crockpot tomorrow morning!!
This was so delicious and so easy to make! I threw it in my crock pot this morning and had my husband shred it and taste it for me . . . he was impressed! I will definitely be making this again, but making the baked chicken burrito! Thank you for sharing this!
You are so welcome Melissa! So happy you both loved it and I am excited for you to try it with the burrito recipe! Thank you!
Made this last week, only had mild salsa so I added more brown sugar.
I cant seem to find green chilies anywhere here, so I didn’t use those, omitted the hot spices, and used fire roasted tomatoes.
My 3 year old love it! We at it all week, in wraps and on it’s own with rice. 🙂
Hi Maegan! So happy you and even your 3 year old loved it! That is so odd about the green chilies though! They should be in the Mexican section of the grocery store and sometimes say Hatch green chilies. Either way, happy you enjoyed it!
Hi Jen
I’m struggling to source canned green chilli here in the uk and wondering if salsa verde would be an OK substitute or should I chop fresh green chilli or use a green bell pepper instead?
Thanks in advance!
Hi all the way from the UK, welcome! I would substitute either one fresh chopped Anaheim or poblano pepper – hope this helps!
My crockpot just bit the dust and I was hoping to make this tomorrow! Do you have any idea how I could make this in a large pot instead? Cooking times etc? Thank you!
Oh no! poor crockpot! To make on the stove, add ingredients to a Dutch oven/stock pot 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 shreds when you use a fork, adding more broth/water if needed. Hope this helps!
Would this work with beef as well?
Hi Ashlie, I don’t see why not! I would just cut your beef into smaller pieces like chicken breasts and proceed as directed. Let me know how it turns out!
I’ve NEVER left a comment on a recipe before, though I am notorious for reading them all before I decide to make something. That being said, I was compelled to comment on this recipe. OMG! It was SO delicious. I followed the directions exactly, except I omitted the brown sugar and threw everything into a pot on the stove (my crockpot was mad at me today). I used the chicken to make chimichangas. Wow! Wow! Wow! I am thrilled to have found this recipe. Thanks SO much for sharing!
If you never leave compliments than this is the ULTIMATE compliment – thank you, thank you! I am thrilled you loved it so much and it that it turned out just as delicious on the stove! YAY! I hope you find more recipes to love here enough to comment on 🙂 Thanks Tara!
Wow. This was delicious! I cut the recipe in half, but accidentally forgot to halve the brown sugar, so I used 4tbsp along with the chipotle pepper and hot salsa, and it was still reaaaaally good, howevee not spicy at all due to my error which I didn’t realize until I took my first bite, haha. I can’t wait to make the full recipe next time the right way so I can freeze some and always have it on hand! 🙂
Awesome Leanne, so happy you enjoyed it – even with too much brown sugar 🙂 I am excited for you to try it again too especially because it makes great freezer leftovers! Thank you!
This slow cooking Mexican chicken is wonderful. My family thoroughly enjoyed it and look forward to having it again. It was better than any Mexican restaurant chicken in town….. and we live right outside of New Orleans and have lots of good restaurant food. This was exceptional!! Thank you for sharing.
Hi Rami, WOW, “better than any Mexican restaurant in town” made me smile ear to ear – what a nice compliment – THANK YOU so much!! Thrilled everyone loved it!
Do you use hickory or mesquite liquid smoke?!
Hi Abbie, I use mesquite 🙂
Hickory will be delicious! Honestly, I just used whatever I had on hand and it was mesquite this time but I usually use hickory 🙂
Hi, I just recently made this slow cooker chicken and it was awesome!!! I will be making it again, but this time for a large crowd. I would like to make the rice you talked about, but you said use the leftover sauce to cook the rice in, how do I do that? Do I measure out the sauce for the chicken broth???? Help, please!!! ;).
Thanks
Hi Brittney, so happy you loved this chicken! For the rice, what I meant is to strain the liquid from the slow cooker chicken after its cooked then add chicken broth to the liquid to equal the amount of liquid you would normally use for the rice. Another alternative if you want to have everything done at the same time is to make my Cilantro Lime Rice with Black Beans which is also great – you could even make this in a rice cooker after you saute the onions and jalapenos – recipe here: http://www.carlsbadcravings.com/one-pot-cilantro-lime-rice-with-black-beans/ Good luck!
I never comment on recipes but this chicken so simple to make but so tasty too! The chicken burritos with green chilie and sour cream sauce are to die for. This is a household favorite! Thank you!
Wahoo! Thank you for making my day Olivia and taking time to comment! I am thrilled you not only love this chicken but the burritos as well!
Made this last night! It was delicious and so easy. I did cut back the chipotle seasoning by half for the little one since he doesn’t like spivey food. I have never enjoyed chicken as a base for my Mexican food until now! Thanks so much for the easy recipe! It’s going into my regular rotation.
Hi Brandy, so happy to hear you loved this enough to make into your regular rotation – yay! It truly is so versatile and nice to have on hand. Thanks you for taking the time to comment!
Made this yesterday as the stuffing for chimichanga. Amazing! Very flavorful. I had to use a Dutch oven to cook this since I don’t have a slow cooker. The leftover tastes even better the next day! Def a keeper!
So happy its a keeper Joyce! Do you mind sharing your method in the Dutch oven? how long, temp, etc as I’ve had a few readers ask. Thank you so much!
I rubbed the chicken pieces with the dry seasoning you’ve suggested and seared with olive oil. Add the liquid smoke and add the other ingredients. Cook on medium high for a few more minutes. Then I covered the lid and let it simmer for about 2-3 hours. When the meat starts to fall apart when poke with a fork, I increased the heat and kept a close watch til the juice evaporated.
Hi Joyce, thank you so much for sharing, I really appreciate it!!
I don’t have a can of green chilies or chopped/diced tomatoes, but I do have rotel. Do you think that would work out ok?
That would be perfect! Enjoy!
I am planning to try this recipe very soon! I would like to omit the brown sugar, though. Do you still think it will turn out ok?
Hi Elizabeth, I would suggest making it without the brown sugar and then you can add it to taste if you find it needs it at the end. I think it helps balance out the heat and the acidity but you might be fine without out – or at least less. Enjoy!
I have made this before and love it! Do you think it would work on nachos? Or is the chicken a bit too liquidy for nachos? I am not a nacho pro…and that is the current birthday request. 🙂
Hi Trisha, so glad you love this chicken! I think it would definitely work on nachos! I would just make sure to transfer it to a strainer and push down to get rid of any excess liquid. Enjoy!
Hey! What’s the ideal chicken for this recipe? Boneless, skinless chicken breasts? Can’t wait to try it!
That is what I use and love it! Enjoy!
Made this last night in my Instant Pot, so quick and flavorful. Thanks for the recipe.
You are so welcome Beth, so happy you enjoyed it. Thank you so much!
I hope this is okay to post….Beth, would you mind sharing how you made it in the pressure cooker? I just got one, and would love to know. 🙂 Thanks!
WOW! This was absolutely amazing… I can never serve my family the basic salsa chicken again… this is it from now on!
LOL – no turning back! I am thrilled you loved this chicken so much, thank you Heather!!
Can I use frozen chicken breast and rotel instead?
Hi Laina, sorry for my delayed response as I am just getting back from Lake Powell without any service but thank you so much for your comment. Yes, frozen chicken and rotel would work just fine! Enjoy!
This is one of the most flavorful meals I’ve ever made. The spice, the tender chicken, the perfect balance of heat, EVERYTHING is great! Love the addition of brown sugar against the chipotle pepper powder I add.
I have some in my crock pot right now 😉
Thus is a recipe I will keep for years to come. It’s delicious!
Hi Spencer, sorry for my delayed response as I am just getting back from Lake Powell without any service but thank you so much for your comment! I love hearing this is a keeper for years to come and that “EVERYTHING is great” – wahoo! Thank you so much!
Great recipe! Reminded me of why I always fill my suitcase with cans of New Mexican green chile and chipotle when leaving my native Colorado for my home overseas. Great stuff. Thanks!
Thank you so much Michael, so happy you enjoyed it! And I can just picture your suitcase stuffed with green chiles and chipotle – delicious suitcase 🙂 All the best to you!
Jen! I am about to throw all these ingredients in the slow cooker right now! I don’t have chipotle powder so I am thinking about replacing it with a little Ancho chili powder for some depth. Great idea to use the liquid for the rice!!!! Brilliant! The liquid smoke totally sold me on this recipe, love that stuff!
Hi Jennifer! I also love ancho chili powder – I am sure that is a delicious substitute – hope you loved it! And I totally hear you on the liquid smoke-it just adds a little something-something. Still waiting to hear back from SheKnows- will keep you posted!
Hi! I would like to at least double this recipe. Do you think I need to adjust the cooking time? And, should I double the other ingredients? Thanks for your help. Can’t wait to try the chicken. 🙂
Hi Kara, yes, I would definitely increase the cooking time – probably by at least an hour and go ahead and double all the ingredients. Enjoy!
Knowing we would want leftovers after trying some of your other recipes last week, I figured I should double this recipe. I was right!! 🙂 This chicken was DELICIOUS! I doubled the the ingredients and cooked it on low for seven hours. It came out perfectly! This chicken has a wonderful flavor, and can be used in so many dishes. We had your awesome smothered burritos tonight….plan on chicken, rice, and bowls tomorrow…or maybe tacos….or on nachos. 😉 Thanks for another great recipe!
You are so welcome Kara! I am flattered that you doubled it right off the bat and so happy it didn’t disappoint! Its always so nice to have a recipe that you can make into multiple meals – and all your variations sound delicious! xo
I love this Chicken! Was wondering if you think it would hold up well in the pressure cooker?
Hi Nicole! I have never used a pressure cooker so I can’t tell you how long to cook it for but I am sure it would be fine if you follow manufacturer’s directions.
Can i cook this in the oven? I am making it for a bridal shower and I don’t think my slow cooker is big enough. I need to make at least 8lbs of chicken. Also, can I cook this a few days ahead? Then warm up the day of?
Hi Nel, yes you should be able to cook this chicken in the oven just fine. I would cover and cook at 325 degrees F and check at 60 minutes but I am guessing the chicken should take closer to 2 hours until fork tender. I have never cooked it this way or with that amount of chicken so your best guess is to check often. I wouldn’t drain any of the juices after you bake it but reheat the chicken with the juices and then strain off any extra juices – that way it will stay nice and moist. Good luck!
Hi Jen, The recipe sounds amazing! I’m planning on starting on it now but I don’t have that much time. Can I use a regular pot on the stove to cook? If so, would I need to do anything differently?
Hi Amira, sorry for my delayed response as I have had family in town so I am probably to late! But for future reference, to make on the stove, add ingredients to a Dutch oven/stock pot 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 shreds when you use a fork, adding more broth/water if needed. Hope this helps!
Thanks for your reply, Jen! Fortunately, I didn’t end up making it that day so hopefully will try it out soon.
I have had this pinned for a while to try and I just made it and it is SOOOOOO good. It is ridic yummm. Not sure if I will have time to make the smothered burritos tonight but now I am going to really look forward to that. Seriously so yummy. Did I already say that?
YAY! Its always a relief when something on pinterest turns out just as good or better than you expect! I am so happy you loved it Jennifer! I hope you love the burritos equally as much!
Oh how yummy looking. and what a great thing to cook ahead and habe in the freezer for a ready to pull out meal on a busy day. my family absolutely loves taco/burrito/nacho night and I’m always looking for new, exciting recipes to tweak it with so I’m not always serving up the same old ground beef with the same seasonings. This looks just about perfect for us. has anyone tried making it with tomatillo sauce like salsa Verde? i bet it comes out just perfect with an amazing flavor. i make my own out of the garden every year and can it and we love having it with chicken because it gives it a much different flavor and its oh so delicious. Thanks for the inspiration! i look forward to trying this on our next texmex night.
Hi Gwen, your taco/burrito/nacho nights sound like so much fun! I have another Mexican chicken that uses salsa verde that is a readers favorite – http://www.carlsbadcravings.com/slow-cooker-salsa-verde-honey-lime-chicken-recipe/ It is a fun and different spin and hopefully another winner for your family!
Thank you for the recipe. I tried it, and it was amazing!
You are so welcome Luna! Thank you for commenting!
I am slowly cooking my way thru all of your amazing mexican food recipes. the shredded chicken, the rice – you are KILLING ME! my son says the rice is the best thing he has ever had to eat in his LIFE! (13 years old) haha!
love your story, love your food! xx
Hi Stacy, sorry I am just getting back to you as I had surgery this week and have been totally out of it 🙂 but I really appreciate your comment! That is AWESOME you are making your way through my Mexican food recipes- so fun! I am thrilled you AND your son are enjoying them – yay! I can’t wait to hear what your favorite is! Thank you for taking time to read my story and for making my recipes!!!
I am making this for a party and accidentally put 1 tablespoon of chipotle pepper in! I put in some extra brown sugar to balance it out!! HELP! any suggestions???
Hi Tess, I am so sorry I am just getting back to you as I had surgery the day you commented and have been pretty out of it since then. I hope everything worked out okay and you were able to compensate for the extra heat!
Love this recipe! Boyfriend said not to lose this one. Will be making it on a regular basis. Thanks so much for sharing!
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!
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.
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!
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.
Yes, I think that should work just fine, enjoy!
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
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!
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.
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!
Great! Thanks so much….
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.
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!
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.
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!
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.
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!
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!
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!
Not showing when I print either.
Hi David, I am sorry I don’t know how to help you as it is working on my end. Sorry!
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.
Hey could you use beef to make this recipe
I have never tried it but I am sure you could!
This recipe is AMAZING by the way I was wondering if you could use beef too???
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 :)!
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!
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!
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!!
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
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!
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!
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 🙂
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!
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.
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 🙂
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!
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!
Wow! That dish looks so tasty! delicious. Thanks for sharing.
You are so welcome, I hope you love it!
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!
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!
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.
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!
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!
Hi Tim! This recipe makes enough for 6 heaping 1/2 cups filling (like in my smothered burrito recipe here: http://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!
If I want to double the recipe how would that change the cooking time?
Hi Melissa! I would increase by about an hour. Enjoy!
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.
I am so happy this was a winner ad worked well with your additions/substitutions – kidney beans sound delicious! Thank you!