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 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 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.
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…
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
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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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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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JS says
I have to tell you what a hit this was at our family reunion at the beach recently. We had 22 hungry mouths to feed for a week and this chicken was a featured part of Taco Night along with all the fixings, of course. It’s so easy and moist and versatile. We are from west Texas and it’s truly a validation that everyone loved it so much!
Jen says
I love the idea of serving this Mexican Chicken at a family reunion with all the toppings! That is awesome it was such a hit, even with Texans who know their Mexican Food! thank you so much for taking the time to comment and make my day!
DP says
I’ve made this recipe multiple times and it is SOOOOO good whether in lettuce wraps, tacos, or other mexican dishes! Must try. Thank you, Jen!!
Jen says
You are so welcome! I’m thrilled it is such a favorite! Thanks for the recommendation!
Julia says
Thank you so much for sharing your recipe, Easy Slow Cooker Shredded Mexican Chicken. My husband HATES chicken, but I can’t eat beef every single day. I believe in eating as cleanly as possible, and am trying to lose those last 9 lbs. Anyway, I also have chronic insomnia, and as I was still awake at 8 AM this morning, I wondered what I could do with two bone-in chicken breast halves. I found your recipe. We had everything it asked for. So I prepared the chicken without fat or skin, mixed up the other ingredients, and poured on top. Set the slow cooker, and set an alarm on my phone and went to bed, confident in knowing we would not be having the “what’s for dinner??” talk! I later shredded the chicken and removed the bones, and placed it back in the juices to simmer another hour or so. My husband came home while I was exercising, and declared the chicken to be the BEST chicken he ever tasted. He patiently waited for me, over an hour, and then we made simple burritos, (cheese, lettuce, sour cream), with the chicken, and some corn on the side. Next time, I will at least have some pico de gallo or guacamole. You are so right – this chicken is thee go-to chicken recipe for any kind of shredded chicken Mexican dish. Thank you, thank you, thank you! It is in my binder now. 😉
Jen says
You are so welcome Julia! That is amazing that even the chicken HATER loved this Mexican Chicken! That makes me so happy! And bravo for your clean eating! Thank you for taking the time to comment and make my day!
Lindsay says
For the hot sauce do you mean like Tabasco or like Ortega? Thanks so much!!
Jen says
I would use whatever your favorite hot sauce is – totally personal preference. Enjoy!
Adam Hale says
I’m a college student with just enough money to survive til the end of next semester. I’ll make this in pretty big batches and let it cook while I’m at classes. It’s not a lot of work, costs $10 for like 8 meals which is incredible, and is consistently the best meal I’ve had all semester. This will definitely be a reoccurring dish!
Jen says
Hi Adam, thank you so much for taking the time to comment! I’m so pleased this Mexican Chicken is a delicious economical solution to get you to the end of the semester!