Easy Mexican Chicken Crock Pot Recipe

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

Shredded Mexican Chicken on a wood cutting board.



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.

Shredded Mexican Chicken in the slow cooker being scooped out.

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 Chickenso 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.

A large scoop of Shredded Mexican Chicken.

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.
Showing how to make Shredded Mexican Chicken in the slow cooker.

How to make Mexican Shredded Chicken in the Crock Pot

  1. Rub chicken breasts with oil and place in the bottom of your slow cooker.
  2. Add all remaining ingredients except for the hot sauce.
  3. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  4. Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices.
  5. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Shredded Mexican Chicken with cilantro and tomatoes.

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.
Shredded Mexican Chicken in a burrito with cheese.

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?

More Favorites from Carlsbad Cravings

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

Crock Pot Mexican Chicken

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!
Servings: 6 servings
Total Time: 4 hours 5 minutes
Prep Time: 5 minutes
Cook Time: 4 hours

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  • 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


  • 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.




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. 

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  1. Joshua Hampton says

    Wow. What a fabulous recipe. I need to have this shredded chicken recipe in my meal rotation.

    • Jen says

      Thank you so much Joshua! It is definitely handy to have on hand and delicious for your meal rotation 🙂 Enjoy!

      • tanya bawa says

        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!!

        • Jen says

          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!

      • Victoria says

        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.

        • Jen says

          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!

    • Kari says

      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!

      • Jen says

        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! 🙂

    • Emily says

      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.

      • Jen says

        Hi Emily, so happy you found this recipe easy, delicious and were able to easily adapt it to your tastes – yay! Thank you!

  2. Dorothy Dunton says

    Hi Jen! OMG Yes! What a versatile dish! I put green chiles in many dishes – they are so good with chicken and pork.

    • Jen says

      Agreed! I love green chilies especially in Mexican food! Hope you can try this one soon 🙂 Have a great day Dorothy!

      • Nancy Jewett says

        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!

        • Jen says

          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!

    • Jen says

      Thank you so much Rachel! It is tasty! Enjoy!

  3. Nicola says

    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!!

    • Jen says

      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!

  4. Celine says

    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.

    • Jen says

      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!

  5. Trisha says

    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!

    • Jen says

      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!

      • Bobby says

        Hi! Does the chicken need to be defrosted or can you put in frozen chicken?

        • Jen says

          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!

  6. Amanda | The Chunky Chef says

    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!

    • Jen says

      You are the sweetest Amanda, thank you! So happy you enjoyed it!!

  7. Lisa says

    Does the Mexican shredded chicken freeze well

    • Jen says

      Hi Lisa, I have not tried freezing it myself, but I think it should freeze just fine. ENjoy!

  8. Gabrielle says

    This recipe was amazing! I will definitely be making it again!!

    • Jen says

      YAY! so happy you loved it! Thanks Gabrielle!!!

  9. Karl says

    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

    • Jen says

      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!

      • andie L says

        how did you make the chimichangas?

        • Jen says

          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!

  10. Marion says

    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.

    • Jen says

      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.

  11. Kyleen says

    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?

      • Kyleen says

        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.

        • Jen says

          Oh, sorry Kyleen! In the post I was referring to the method I used in my fajita recipe here: https://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!

  12. Sharon M says

    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??

    • Jen says

      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!

      • Sharon M says

        Oooooo…enchilada sauce will be perfect!! Thanks!

        • Jen says

          You are so welcome Sharon!!

  13. Scott says

    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!

    • Jen says

      Absolutely! I actually use the fresh refrigerated salsa from Costco and love it!

  14. Rachel says

    Hi what size crockpot do you use?

    • Jen says

      Hi Rachel, I have a 6 qt. crockpot 🙂

  15. Marianne says

    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?

    • Jen says

      Absolutely! I think they would work great!

  16. Meryll says

    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 🙂

    • Jen says

      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!

  17. Julie says

    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…)

    • Jen says

      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.

      • Julie says

        Thank you! Going in the crockpot tomorrow morning!!

  18. Melissa Saenz says

    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!

    • Jen says

      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!

  19. Maegan Delorme says

    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. 🙂

    • Jen says

      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!

      • Sandras says

        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!

        • Jen says

          Hi all the way from the UK, welcome! I would substitute either one fresh chopped Anaheim or poblano pepper – hope this helps!

  20. Chelsea says

    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!

    • Jen says

      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!

  21. Ashlie says

    Would this work with beef as well?

    • Jen says

      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!

  22. Tara says

    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!

    • Jen says

      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!

  23. Leanne says

    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! 🙂

    • Jen says

      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!

  24. Rami says

    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.

    • Jen says

      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!

  25. Abbie says

    Do you use hickory or mesquite liquid smoke?!

    • Jen says

      Hi Abbie, I use mesquite 🙂

    • Jen says

      Hickory will be delicious! Honestly, I just used whatever I had on hand and it was mesquite this time but I usually use hickory 🙂

  26. Brittney says

    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!!! ;).


    • Jen says

      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: https://carlsbadcravings.com/one-pot-cilantro-lime-rice-with-black-beans/ Good luck!

  27. Olivia Y says

    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!

    • Jen says

      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!

  28. Brandi says

    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.

    • Jen says

      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!

  29. Joyce says

    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!

    • Jen says

      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!

      • Joyce says

        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.

        • Jen says

          Hi Joyce, thank you so much for sharing, I really appreciate it!!

  30. Trisha says

    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?

    • Jen says

      That would be perfect! Enjoy!

  31. Elizabeth says

    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?

    • Jen says

      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!

  32. Trisha says

    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. 🙂

    • Jen says

      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!

  33. Rufus says

    Hey! What’s the ideal chicken for this recipe? Boneless, skinless chicken breasts? Can’t wait to try it!

    • Jen says

      That is what I use and love it! Enjoy!

  34. Beth says

    Made this last night in my Instant Pot, so quick and flavorful. Thanks for the recipe.

    • Jen says

      You are so welcome Beth, so happy you enjoyed it. Thank you so much!

    • Kara says

      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!

  35. Heather says

    WOW! This was absolutely amazing… I can never serve my family the basic salsa chicken again… this is it from now on!

    • Jen says

      LOL – no turning back! I am thrilled you loved this chicken so much, thank you Heather!!

  36. Laina says

    Can I use frozen chicken breast and rotel instead?

    • Jen says

      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!

  37. Spencer says

    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!

    • Jen says

      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!

  38. Michael says

    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!

    • Jen says

      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!

  39. Jennifer Irizarry says

    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!

    • Jen says

      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!

  40. Kara says

    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. 🙂

    • Jen says

      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!

      • Kara says

        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!

        • Jen says

          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

  41. Nicole says

    I love this Chicken! Was wondering if you think it would hold up well in the pressure cooker?

    • Jen says

      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.

  42. Nel says

    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?

    • Jen says

      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!

  43. Amira says

    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?

    • Jen says

      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!

  44. Amira says

    Thanks for your reply, Jen! Fortunately, I didn’t end up making it that day so hopefully will try it out soon.

  45. Jennifer Goring says

    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?

    • Jen says

      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!

  46. Gwen says

    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.

  47. Luna says

    Thank you for the recipe. I tried it, and it was amazing!

    • Jen says

      You are so welcome Luna! Thank you for commenting!

  48. stacy says

    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

    • Jen says

      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!!!

  49. Tess says

    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???

    • Jen says

      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!

  50. 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!

  51. 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!

  52. 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!

  53. 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.


    • 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!

  54. 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….

  55. Suzanne says

    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,

    • 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!

  56. 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!

  57. 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.

  58. T says

    Hey could you use beef to make this recipe

    • Jen says

      I have never tried it but I am sure you could!

  59. 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 :)!

  60. 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!

  61. 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

  62. 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!

  63. 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!

  64. 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 🙂

  65. 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!

  66. Catering Wassenaar says

    Wow! That dish looks so tasty! delicious. Thanks for sharing.

    • Jen says

      You are so welcome, I hope you love it!

  67. 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!

  68. 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!

  69. 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.

  70. 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!

  71. 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!

  72. 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!

  73. 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!

  74. 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 🙂

  75. 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!

  76. Janice says

    Oh, I should have said I made it in the Instant Pot, high Pressure 10 minutes, then NPR. Perfect.

  77. 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!

  78. 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!

  79. 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!

  80. 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!

  81. 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 🙂

  82. 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!

  83. 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!

  84. 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!

  85. 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!

  86. 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!

  87. Kayla says

    Hasn’t anyone tried it without the liquid smoke?

    • Jen says

      You can definitely leave it out – it just won’t have the extra depth of smokiness.

      • Kayla says

        Thanks for the quick reply! Trying it today for lunch but really didn’t want to run to the grocery store

  88. Peggy says

    Have made this three times now for a crowd. Doubled the recipe and had leftovers. Throwing it cold on a bed of lettuce with some fresh pick and sliced avocado for dinner tonight! Can’t wait!

    • Jen says

      I love making this Mexican Chicken for crowds too – doesn’t get much easier! It’s always nice when there are actually leftovers – your dinner sounds scrumptious!

  89. Yolanda says

    For the same party at which I made your Slow Cooker Beef Barbacoa, I also made this Easy Slow Cooker Shredded Mexican Chicken. Similarly, I was making the Shredded Mexican Chicken for a large crowd, so I ended up cooking it on the stove as well. It only took a little over an hour to make. I’m pretty sure I could have stopped cooking it much sooner than I did. Regardless, it was a big hit! So tender, so flavorful, so freaking delicious!

    So yummy, in fact, that guests were asking to take some home. And, I made this shredded chicken again a few days later (smaller serving size) just for my family. PLUS, I’m making it again tonight as a “care package” to take to a family friend who’s dealing with medical issues.

    I can’t wait to explore your other recipes! Thanks for sharing your gift of creating!

    • Jen says

      That is awesome the chicken was also such a hit and the guests even wanted to take it home! The chicken is also one of my favorites to make for friends and family – I took it as a “care package” as well to a friend in need last week! I am so happy these recipes were such winners – I look forward to hearing what you try next!

  90. Jody says

    I’ve made your recipe before and it is delicious! I’d like to try it in my Instant Pot, but am unsure how long to cook it. Any suggestions?

    • Jen says

      Hi Jody, my apologies but I don’t have an instant pot yet so I can’t help you out there. Good luck!

  91. Cathy Nagel says

    This salad is a perfect dinner on a hot day. Absolutely delicious, I literally cannot think of a thing I would add or change. I am trying your crock pot chicken tomorrow.

    Thanks for the great recipe!

    • Jen says

      Thank you so much for your kind comment Cathy! I’m thrilled you love the salad and I hope you love the chicken just as much!

  92. M says

    Hi going to try this recipe but my daughter doesn’t like tomatoes was wondering if I could use tomato paste or tomato sauce ?

    • Jen says

      Are you wanting to replace the salsa or just the diced tomatoes? If you’re wanting to replace the salsa and tomatoes then I would use mild red enchilada sauce. If you’re wanting to replace the tomatoes then I would just leave them out. Enjoy!

  93. ashley says

    This recipe is amazing ! Thank you so much!

    • Jen says

      You are so welcome! I’m so happy you loved it!

  94. Alyssa says

    Do you not need any liquids like broth? It’s in the Crock-Pot now!

    • Jen says

      Nope! You will be surprised how much moisture is released from the other ingredients. Enjoy!

  95. Alicia says

    Can I leave out the brown Sugar? Will it ruin the recipe? My husband and I like heat

    • Jen says

      Hi Alicia, it is more to balance out the acidity. You can leave it out and add some at the end if you feel like it needs it. Enjoy!

  96. Rochelle says

    Wow! I bow down to you! This is the BEST way to make chicken for mexican recipes. I often just heat up corn tortillas in a nonstick skillet and heat up the chicken in the microwave and then sprinkle with cheese. Little street tacos!! Delicious.. I love many of your recipes-)

    • Jen says

      LOL! Thank you so much Rochelle! I’m happy you found the best Mexican chicken and your street tacos sound awesome!

  97. Lindsay says

    I just want you to know that this is by far the best recipe website I have ever found. I am constantly on Pinterest trying to find good recipes and so many of them fall short. These are all gold. Thank you!!!

    • Jen says

      I can’t thank you enough for your comment Lindsay, you absolutely made my week! I am honored you are loving my recipes so much! xoxo

  98. 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!

  99. 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!

  100. 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!

  101. 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!

  102. 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!

  103. Kori says

    Stay at home mom here with a hungry husband and 4 kids. Of all of the crock pot recipes I have made over the years, this is BY FAR the VERY best. Hands down. We could all eat this EVERY SINGLE DAY OF OUR LIVES.

    • Jen says

      Wow Kori, thank you SO much for the ultimate compliment! I am honored this Mexican Chicken is the best crockpot meal you’ve ever had!

  104. Nikita says

    Is there another way I make thii without a slow cooker?

    • Jen says

      Hi Nikita, yes, you can cook the chicken in a large saucepan/Dutch oven on the stove and simmer, covered on medium low for 40 – 50 minutes, turning chicken occasionally until the chicken easily shreds with a fork. enjoy!

  105. Kara says

    Excited to try this recipe!! Has anyone tried cooking the chicken in an insta pot or a presssure cooker to cut down on the time??

    • Layne says

      I did last night! Turned out amazing and put it on nachos.

    • Layne says

      I did, last night! Turned out amazing and put it on nachos.

  106. Diana says

    This is such a versatile, delicious recipe! The blend of seasonings gives the chicken such a rich depth of flavor. We’ve used the chicken in taco bowls, burritos, tacos, and quesadillas. This is definitely a meal planning staple at our house!

    • Jen says

      I love hearing this is a family favorite Diana, thank you so much!

  107. Alexis says

    Love this chicken and as a single person I love that it freezes so well! Quick question, have you made it in the instapot yet? Would love help making it in that for ease after work.

    • Jen says

      I’m so happy you love this Mexican Chicken! I am sure you can make it in the instapot but I am not an expert yet – I’ll post directions as soon as I do it!

  108. Sally says

    This was soooo good. I added corn and served it over rice. Thanks for sharing!

    • Jen says

      You are so welcome Sally, I’m so happy you loved it! Sounds perfect with the addition of corn!

  109. Kara says

    Love this recipe!! I have made it several times…would love to see if anyone has adapted it to a pressure cooker or instapot cooking method..?

  110. Michelle says

    This is my go to recipe for making chicken tacos. My lfamily begs me to make it! It seriously is fantastic and so easy and versatile. Thanks for sharing!

    • Jen says

      You’re so welcome Michelle, I’m so pleased it’s a family favorite!

  111. Peggy Craig says

    I made this for dinner today. I couldn’t stand it! The smell filled my kitchen and living room. I had to try it! I made a salad and put the chicken over it and now I sit here wondering if there will be enough for dinner. This was fantastic, stupendous and quite tasty. I will be making it again and again. It is just the taste I have been looking for since I moved to Utah! Thank you so much for posting.

    • Jen says

      Thank you SO much Peggy for your awesome comment! I’m thrilled you love the Mexican Chicken so much and it’s just what you’ve been looking for!

  112. Stephanie says

    We loved this chicken! Used it for burrito bowls for dinner. I can’t wait to try it in the smothered burritos. It’s going to be an ideal recipe for group dinners. It’s for sure a keeper!

    • Jen says

      Thank you so much Stephanie! You’re burrito bowls sounds delish! I can’t wait to hear what you think of the smothered burritos!

  113. Adrienne says

    Hi! I tried this last night…left out the liquid smoke because I didn’t have any, and left out the chipotle because kids, and this was delicious! I cooked in the instant pot instead of slow cooker, and it turned out so yummy, this is my new go to recipe for Mexican chicken and I’ll probably start making a batch every week or two for meal prep. So good!

    • Jen says

      Thanks for your awesome comment Adrienne, I’m so pleased this Mexican Chicken is a new family favorite! I love the idea of making a big batch every week – makes dinner time so much easier! I’m happy to hear it was a success in your instant pot too!

    • Britini says

      How long in the instant pot?

  114. CW says

    This is by far the best crockpot chicken I’ve ever had. I wish I could thank the person who posted it. AMAZING!

    • Jen says

      Ah, Thank YOU for such a nice comment – you made my day! I’m thrilled you love this Mexican chicken so much!

    • Jen says

      I’m so happy you enjoyed it Erica, thank you!

  115. Jennell says

    Do you use bone-in chicken?

  116. Jennell says

    Bone-in chicken breasts or boneless skinless chicken breasts?

    • Jen says

      boneless skinless chicken breasts

  117. Brian says

    Can I use frozen chicken breast for this?

    • Jen says

      Hi Brian, you will need to defrost the chicken breasts first otherwise they linger in the “danger zone” too long and also add extra liquid. Enjoy!

  118. Becky M. says

    I made this tonight and…wow!!! It is so good! Super easy and not a lot of ingredients. A perfect weeknight dish. This recipe is definitely going on my weekly rotation!

    • Jen says

      Thank you so much Becky, I’m so pleased this Mexican Chicken is a new weekly addition! I actually just made it tonight to use it all week- great minds think alike 😉

  119. Deb says

    Made this chicken last weekend for our annual Christmas party (Mexican theme)and it came out great. Followed your recipe except left out the liquid smoke (didn’t have any) and the chipotle, as I wasn’t sure if the guests all liked spicy, and it came out great! I used it in your Smothered Baked Chicken Burritos, which were also delicious!Made it early in the day and left it in the crock pot on warm till ready to assemble the burritos and didn’t even have to drain it. The burritos were the hit of the party – everyone raved! Can’t wait to try out more of your recipes and looking forward to leftover burritos tonight!

    • Jen says

      Thanks so much Deb! What a fun idea to make the chicken burritos for a party and I’m so happy the crockpot Mexican chicken made them so easy! Thanks for taking the time to comment!

  120. Donna says

    On your video you used fire roasted tomatoes but the recipe calls for just diced tomatoes. Which one do we use ? Which one is better ? Thank you

    • Jen says

      I prefer fire roasted but you can use either. Enjoy!

  121. Melanie says

    This is one of our all time favorite meals! We’re having a hard time finding chicken breasts during the pandemic, but we have thighs on hand. I’ve never done thighs in a crock pot….any advice?

    • Jen says

      Hi Melanie, chicken thighs will definitely work! Just cook them for less time and they’ll be delicious!

  122. Owen says

    It’s says one Tsp of onion powder but looks way more in the video, making it tomorrow and don’t want to mess it up, shall I go by the ingredients or the video?

    • Jen says

      I followed the ingredients for the video – definitely follow the recipe.

  123. Marci says

    Another keeper to add to my recipe collection from Carlsbad Cravings, thank you! I would love your thoughts on how you store your recipes Jen. I love writing them out but find the cards are too small, if I write them on notebook paper I smudge them, any suggestions would be greatly appreciated

    • Jen says

      Awesome Marci, I’m so happy you loved it, thank you! I print my favorite recipes out and keep them in a binder.

  124. Bambi Sue says

    Wow! This is the best recipe…easy & delicious. A keeper, thanks Jen

    • Jen says

      You’re so welcome, I’m so happy it was a hit!

  125. Mia says

    It’s 4:17 and I wanted to serve dinner at 6. How would you prepare this in an instant pot pressure cooker?
    My husband thanks you in advance 🙂

    • Jen says

      Hi Mia, I didn’t see your comment in time, sorry!

      • Lisa W. says

        Hi I was wondering the same thing. I like using the slow cooker but sometimes time gets away from me and I need the Instapot to save me 🙂 Is there an easy way to convert this recipe to be Pressure Cooker friendly?

        • Jen says

          I have not personally tried it but a reader commented this is how she did it: “2 breasts (probably 2.25 pounds). Cooked on high pressure for 13 minutes then let release for 15 minutes. Shredded, added salsas and pressured for another 5. Foolproof.”

      • Julie says

        Can you still answer this?

        • Jen says

          Hi Julie, what question did you have? Not seeing it…

  126. Joyce DeBord says

    What size slow cooker did you use? And was it round or oval?

    • Jen says

      I use a 7qt oval but a 6qt will also work.

  127. Elle says

    Hi Can I sub ground chicken instead of chicken breast?

  128. Tammy says

    I have this in the crockpot right now. I know we are going to have some leftovers i can freeze, and I know you mentioned that it freezes well. Are there any specials instructions for freezing the cooked chicken?

    • Jen says

      Hi Tammy, let the chicken cool to room temperature and then save in the crockpot juices so it stays nice and tender. It will freeze for up to 3 months. Enjoy!

  129. Lisa says

    I’ve made this several times and we always love it! It is so versatile and healthy. So easy for everyone to make their favorite dish– burrito, rice bowl, or salad.

    • Jen says

      I love hearing this Mexican chicken is a favorite, thanks Lisa!

  130. Robin L Peters says

    pressure cooker or instant pot I added 1 can of no salt chicken broth and pressured 25 min. wow so good

    • Jen says

      Thanks so much Robin, appreciate the IP instructions!

  131. Karen says

    Hey Jen! Another great recipe for the slow cooker! Not wanting to make unnecessary trips to the grocery store, I used bone-in thighs which were juicy and bone removal easy when shredding. I’ve learned to trust your recipes and wanted it spicy so I only added 3 Tbsp brown sugar with fairly picante salsa. Well, It was pretty spicy when I tasted samples from the slow cooker. But after it had refrigerated, it was no longer as spicy and really delicious just as you had promised! First night, quesadillas with pico de gallo. Second night, taco salad. I had planned on sharing what I froze with family members but…shhh…I’ve changed my mind as it’s too good to share! They’ll just have to wait for my next batch! THANK YOU!

    • Jen says

      Yesss! I’m so happy you loved it so much that you want to keep it to yourself! Your secret is safe with me! Your quesadillas and taco salad sound perfect!

  132. Alli says

    Can I make this in my instapot?

    • Jen says

      I have not personally tried it but a reader commented this is how she did it: “2 breasts (probably 2.25 pounds). Cooked on high pressure for 13 minutes then let release for 15 minutes. Shredded, added salsas and pressured for another 5. Foolproof.”

    • Jen says

      I have not personally tried it but a reader commented this is how she did it: “2 breasts (probably 2.25 pounds). Cooked on high pressure for 13 minutes then let release for 15 minutes. Shredded, added salsas and pressured for another 5. Foolproof.”

  133. Amra Everitt says

    What settings and time should I plug in if using a pressure cooker for this exact recipe? (Same amount of ingredients.)

    • Jen says

      I have not personally tried it but a reader commented this is how she did it: “2 breasts (probably 2.25 pounds). Cooked on high pressure for 13 minutes then let release for 15 minutes. Shredded, added salsas and pressured for another 5. Foolproof.”

  134. Suzanne says

    Do you have any idea how long I would cook this in a pressure cooker? Thanks!

    • Jen says

      I have not personally tried it but a reader commented this is how she did it: “2 breasts (probably 2.25 pounds). Cooked on high pressure for 13 minutes then let release for 15 minutes. Shredded, added salsas and pressured for another 5. Foolproof.”

  135. Mandy Braaten says

    What brand of Salsa do you prefer?

  136. Candice says

    This is an awesome recipe and even better the third time around when I bought the chipotle chili pepper. It made all the difference. I usually double the sauce part in the slower cooker as I feel the chicken is too dry otherwise. I used medium salsa and added five tablespoons of brown sugar. My husband and I both stated it was the best burrito we have ever had!

    • Jen says

      Thanks so much for your awesome review Candice! I’m so pleased this chicken is such a hit!

  137. Andrea says

    These sound delicious, but my daughter can’t eat chicken. Could I substitute pork tenderloin?rea

    • Jen says

      Hi Andrea, I would suggest pork butt/shoulder over pork tenderloin as tenderloin is extremely lean and doesn’t shred well. Good luck!

  138. Katrina says

    I’ve made this twice now and it’s so good! The first time we used it for burritos and the second time for Christmas Eve tamales. For tamales, I used chicken thighs, which made it even better–more tender and easier to shred. In place of ground chipotle, I used chipotle chiles in adobo, which was delicious. This is a great go-to Mexican chicken. Thank you! Your recipes never disappoint!

    • Jen says

      Thank you so much for taking the time to comment Katrina, I’m so pleased you’re enjoying my recipe and that this Mexican chicken is on repeat! I love the swaps of thighs and chipotle chiles in adobo – yum!

  139. Mimi says

    If not using a crockpot, could I slow cook it in a pot over the stove ?

    • Jen says

      Absolutely! Bring to a boil, then cover and reduce to a simmer for about 20-30 minutes (will depend on size of chicken breasts), or until chicken is completely cooked through and easily shreds with a fork.

  140. Chris D. says

    Made this in the Instapot today. 2 breasts (probably 2.25 pounds). Omitted the brown sugar as we prefer savory as opposed to sweet and didn’t have Chipotle seasoning. It turned out well. I could see the addition of black beans or corn as mentioned by others. Definitely looking forward to burrito bowls this week. Cooked on high pressure for 13 minutes then let release for 20 minutes (I got busy so I wasn’t paying attention). Shredded, added salsas and pressured for another 5. Foolproof.

    • Jen says

      Thanks so much for the review Chris and sharing your Instant Pot instruction! I know others will find that helpful!

  141. Martin says

    Hi Jen! Love your recipes. What temperature is low and high?

    • Jen says

      Hi Martin, crockpots can vary but in general, LOW is around 190 degrees F and High is around 300 degrees F.

  142. Cheryl Stephenson says

    How can I adjust this for Instant Pot?

    • Jen says

      I have not personally tried it but a reader commented this is how she did it: “2 breasts (probably 2.25 pounds). Cooked on high pressure for 13 minutes then let release for 15 minutes. Shredded, added salsas and pressured for another 5. Foolproof.”

  143. Bridget says

    What size crockpot do you recommend? Thank you!

    • Jen says

      Hi Bridget, a 6 quart should work great.

  144. Becky says

    Can you post the calories/fat content ?
    Thank you

  145. Kristen Wiley says

    I’d like to make this as a freezer meal. Can I put all the ingredients (including raw chicken) in a freezer bag and cook it at a later date? Thank you! This is a wonderful recipe!

    • Jen says

      Yes, that will absolutely work!

  146. Susan agoebel says

    Yum, yum, yum! Insta pot on high pressure for 15 minutes, natural release for 15 minutes, quick release to finish.

    • Jen says

      Thanks Susan, I’m so pleased it was a winner! Thank you also for the instant pot instructions! (PS I’m so sorry for the late response, my site was being transitioned so everything was frozen!)

  147. JULIE says

    this recipe is awesome, cant tell you how many people ask for the recipe. Do you think you could use the same recipe and substitute a chuck roast or beef?

    • Jen says

      Thanks so much Julie, I’m so pleased it’s a favorite! Yes, you could absolutely use the same recipe on chuck roast/beef – yum!

  148. Allison says

    How long would you cook in a crockpot vs an insapot?

    • Jen says

      Hi Allison, the recipe is for the crockpot and there are directions for instapot in the notes. Enjoy!

  149. Amy says

    Do you use light or dark brown sugar?

    • Jen says

      Hi Amy, I use light brown sugar. When a recipe doesn’t specify, it means to use light ;). Enjoy!

  150. Faith Bublick says

    The slow cooker Mexican chicken recipe was fantastic! I wonder if you could substitute a chick roast for the chicken and make Mexican beef? This recipe is definitely a keeper!

    • Jen says

      Thanks so much Faith! I think this would absolutely work with chuck roast!

  151. Kara Nelson says

    LOVE this chicken! It has become a family favorite and a part of our regular rotation. I’ve used it in the Smothered Baked Burrito recipe here and also make it to use in tacos or on nachos! Super easy and delicious!

    • Jen says

      Thanks so much Kara, I love hearing this recipe is a repeat family favorite!

  152. Judy D says

    I made this yesterday and it is now my absolutely favorite go to for shredded chicken. I was wondering if you knew what the nutritional facts were for this recipe?

  153. Sarah says

    We made this shredded Mexican chicken using Herbivorous Butcher’s shredded “chicken” made with jackfruit. It was incredible. Thanks for an amazing meal!

    • Jen says

      That is so great you were able to make this recipe with jackfruit! So pleased it turned out, thanks for sharing!

  154. Della Shayne says

    This looks incredible, I want to try this for my Mexican themed bday party this weekend! I just wondered if you have the UK measurements for this recipe please?!

    • Jen says

      Hi Della, I’m sorry I don’t. Google?

  155. Summer B. says

    This recipe is absolutely wonderful! I made it for the first time today and it was beyond a hit. I stuck with the ingredients in the recipe (using medium salsa and 2 teaspoons of liquid smoke) and cooked it on High for 1 hour and low for 5. Amazing.

    • Jen says

      Thanks so much Summer, I’m so pleased you loved it!

  156. Ariel says

    This recipe is foolproof!! And so good!! We make tacos with it or serve over rice and top with shredded cheese, cilantro, avocado, etc. Only takes me 15 min to get it in the crockpot. So easy!

    • Jen says

      Thanks so much Ariel, I’m so pleased it’s a favorite!

  157. Becky says

    This is one of my favorite recipes! I make it for myself to eat all week fairly often, but brought it for a potluck at work today and it was a huge success.

    • Jen says

      Thanks so much Becky, I’m so happy to hear it’s a repeat favorite!

  158. Apolonio Molina Romero says

    I Love ❤️ Your Food Recipes !!!

  159. Savilla Smith says

    We love this recipe and make it all the time. We have a large group coming for a party next weekend and wondering if you have ever doubled it with success?

    • Jen says

      Hi Savilla, I haven’t personally double the recipe but it shouldn’t be a problem at all. Whenever I double a recipe I start with less salt and heat and then add more to taste. Good luck!

      • Susan says

        I’ve always doubled this recipe and it makes some of our very favorite dishes. We’ve been making this recipe for a few years now. We have tacos one evening, nachos or quesadillas the next and make chicken sour cream enchiladas for the grand finale. I spread sour cream on the bottom of a 9”13 baking dish. Add the shredded chicken, sour cream, shredded cheese and green chili’s with left over sauce from cooking the chicken to make the filling for the enchiladas. Spread sour cream on the top of the rolled tortilla, sprinkle with cheese, cover and bake for 30 min. So easy and a huge hit!
        My family never complains about left overs as the left over Mexican Chicken taste great in each new dish.

        • Jen says

          Thanks so much for taking the time to comment Susan, I love hearing this recipe is a repeat family favorite! Your chicken sour cream enchiladas sound fantastic, thanks for sharing! I am excited to try something new with this recipe – thank you!

  160. Natasha says

    I’ve made this many times and it is a favorite. I don’t use liquid smoke because I’ve never cared for it and I substitute the chipotle chili pepper for chipotles in adobo sauce since that has some of that smoky flavor. I love to use this for my meal prep.

    • Jen says

      Thanks so much Natasha, I love hearing this recipe is on repeat. Chipotles in adobo sound fabulous!

  161. penny Goldberg says

    I am looking for your receipe for amazing rice. I am cooking the receipe now for the mexican chicken. It smells soooo good.

  162. Susan says

    This was really good but there wasn’t enough liquid in the recipe for the instant pot. I got multiple burn warnings and had to add broth and restart. it came out great in the end but just a word for warning for instant pots that it needs more liquid. Thank you for another tasty recipe!

    • Jen says

      Thanks so much for the heads up Susan! I’m sure your review will be very helpful to others.

  163. Lauren N says

    Could I use a Dutch oven? If so do you know the time difference?

    • Jen says

      Hi Lauren, I would bake at 350 degrees, covered, for about 45 minutes or until the chicken easily shreds. Good luck!

  164. Joy says

    I have made this recipe many times! It is easy to make and easy to increase for a larger party. I have even substituted chicken with beef and it was also delicious.

    • Jen says

      Thanks so much Joy! I love that you’ve even used beef, yum!

  165. Lisa says

    This was the first recipe of yours I discovered from you a year or two ago, and I’ve been making it regularly ever since. Then somehow I lost your site and only recently rediscovered it. Since then I have made at least a dozen of your dishes (SO FAR) and every last one has been added by my whole family to the Hall of Cooking Fame list. Any time I want to wow, I come here first. Thanks for all you do and cheers!

    • Jen says

      Sorry for the delayed response Lisa, but thank you so much for taking the time to make my day! I am honored you are loving my recipes so much and they are making it to the Hall of Cooking Fame List- wow, so cool! Thanks for allowing my recipes to be part of your family dinners!

  166. Veronica says

    This is the best slow cooker chicken – so flavorful and juicy and delicious. We used some of it for your smothered burritos, and the leftovers for chicken quesadillas. It made the whole house smell amazing. Now I need to go look and see what other slow cooker recipes you have!!

  167. Michelle says

    I love all of your recipes and would like to try this but my husband does not prefer “chunky” tomatoes. Is there something I could substitute for the diced tomatoes or would it still work if I left them out? Thank you so much!!

    • Jen says

      Thank you so much Michelle! The tomatoes add some moisture to the chicken, so I would add an extra 1/4 cup salsa, Enjoy!

  168. Niki says

    My new “go to” recipe for family parties, and im a truck driver so I cook on Sundays for the entire week and this is nice and easy, allowing me time to cook other meals at the same time and also is easily stored in ziploc bags which is important when I only have a tiny refrigerator in my truck. Looking forward to trying more of your recipes. I also baked some with Mexican blend cheese to use as a dip for crackers and it was amazing as well

    • Jen says

      Thanks so much Niki, I’m so pleased it was a convenient tasty winner! I love crockpot meals for throughout the week!

  169. Amie says

    You’re recipes are AMAZING!! This is one of my favorites! I wish you had a cookbook- seriously I’ve tried many of your recipes and literally each one is off the charts delicious! Anyhow… I have an abundance of boneless skinless chicken thighs- can I substitute them in place of breasts?

    • Jen says

      You’re too kind Amie, thank you!!! I’m playing around with the idea of customizable e-books, so stay tuned! Yes, you can absolutely use chicken thighs in this recipe – you might even like them better ;). I usually list chicken breasts for crockpot recipes because that’s what most people ask for, but I love chicken thighs too.

  170. Yelena says

    Have you tried cooking this in the instant pot?
    Any tips on how to make it work?

    • Jen says

      Instant Pot Instructions in the notes 😉

  171. I'manee says

    Yet another perfect recipe! I’m starting to think the only things I make one from your blog, lol! Made this chicken for taco night, and it was an absolute hit! Everybody loved them! The only modification I made was using less brown sugar as I wasn’t sure if it would make the chicken too sweet for tacos. Next time, I’ll try the full amount to see if it makes a huge difference!

    • Jen says

      Yay! I am so glad that it was a great taco night!

  172. Rachel says

    Making this today and I accidentally put too much liquid smoke… is that going to ruin it?

    • Jen says

      Hi Rachel, it just depends on how smoky you can handle 😉 You can toss it with some enchilada sauce at the end to dilute the smoke – good luck!

  173. Didina Gnagnide Angorinie says

    Could I substitute salsa for enchilada sauce? I don’f have salsa jars sold in supermarkets here and tomatoes are not good enough yet to make salsa with. But enchilada sauce I can whip up.

  174. Lori says

    This is the best Mexican chicken I’ve ever had or made!! Easy, yet the taste is perfection!! Thank you for this!!

    • Jen says

      You’re so welcome Lori, I’m so pleased you love it!

  175. Renee says

    What a yummy recipe ! I made this today and had it for dinner tonight and it was delish ! I made it using my own homemade salsa and Rotel instead of the fire roasted tomatoes . Those were the only changes I made. The spice level was perfect for me having used the exact ingredients suggested with 4T of brown sugar. I put the meat in a soft flour tortilla and used the juices for dipping . So good!! I am so glad I found this site and tried this recipe . Thanks

    • Jen says

      Thanks so much for taking the time to comment Renee! I’m so pleaded you loved this recipe and I love your idea of using the juices for dipping – yum! I hope you enjoy exploring my other recipes!

  176. Jessica says

    AMAZING!!!!!! I absolutely love this recipe. I have been searching for a long time for the best Mexican shredded chicken, and you have done it. So good, it is now my go to. I did make 1 small adjustment, because I love the flavor and spice chipotles in adobo give, I added 2 chopped chipotles and 1 tsp of the sauce.

    • Jessica says

      I forgot to note, I also added 1/2 cup of chicken broth. I made mine in the instant pot and the burn food warning popped up. After I added the chicken broth, I didn’t have any issues. I also saved the juice to try in rice, just like you suggested.

      • Jen says

        Thank you so much for the helpful tips with the Instant Pot!

    • Jen says

      YAY! I’m so pleased your search for the best Mexican Chicken stops here, thanks Jessica! And I love your addition of chipotles in adobo – so good!

  177. Cheerful says

    Absolutely love this recipe! I actually use the left-over juices as a mix in for Mexican Rice…so good!

    • Jen says

      I’m so pleased it’s a repeat favorite, thanks so much!

  178. Anick says

    Since I discovered this recipe a year ago, I made it my mission to share it with all my people. So damn good and so simple with ingredients usually on hands.

    Made it with chicken and tried it as well with beef : success all around, every time. Thank you very much for this recipe! (Milles merci du Québec)

    • Jen says

      Thank you Anick for sharing my recipe with so many, you rock! I hope to visit beautiful Québec some day!

  179. Raven says

    Your recipes are amazing! Thank you so much for sharing!

    • Jen says

      You are so kind, thanks for making my recipes Raven!

  180. Elenore says

    This recipe was amazing! My whole family loved it and I enjoyed having the house slowly fill with the delicious smell of it cooking. I found it looking for ways to use some ingredients we had already and we will definitely be making this regularly. Thanks for the great recipe. My husband said “This is the best thing you’ve ever made in the crockpot”

    • Jen says

      Thank you so much Elenore for the ultimate compliment of being the best thing you’ve made in the crockpot! I’m so pleased it will be on repeat!

  181. Wanda says

    This was a winner, winner chicken dinner served with homemade Spanish rice and Quesadillas. I will definitely make it again , Thank you for the recipe !

    • Jen says

      Thank you for taking the time to comment Wanda, I’m so pleased it was a winner!

  182. lucien Auger says

    I guess you use boneless, skinless chicken? Thanks

    • Jen says

      Yes, when not specified in a recipe, that is always what you should use. Enjoy!

  183. Vanessa DeMoss says

    Hello making this recipe for the first time n crockpot smells gud already I knw we will enjoy it will let u knw how it came out n a few hours!

  184. Karen says

    Mind if I scoot the other 416 comments aside while I praise the master chef? I have made this recipe a few times recently but never gave you, Jen, the admiration you deserve for sharing such a terrific recipe with all of us. This recipe MAKES all my mexican food outstanding: tacos, enchiladas, quesadillas, mexican casseroles, etc. It’s flavorful and comes out wonderfully seasoned that always brings a smile to my family’s face. Thank you! xo

    • Jen says

      LOL! Thanks Karen, I love hearing it’s regular family favorite!

  185. Beth Arnold says

    I made this for dinner last night. I followed the recipe exactly, using four Tablespoons of brown sugar and I did use the Chipotle chili powder. It is delicious and had great flavor. Would be great to use for nachos too, just drain well. This will go in my regular rotation for dinner.

    • Jen says

      Yay! Thank you, Beth! I am so happy it’s a repeat! Thank you for making my recipes and taking the time to comment!

  186. Renee says

    Hi! If cooking on high in the slow cooker, how do you know whether to cook for 2, 3 or 4 hours?

    • Jen says

      Hi Renee! It will be in a range of 2-4 hours. You can check it with a fork, and whenever it is tender enough for shredding it’s done cooking! Enjoy:)

  187. Shara says

    Can you make this with verde salsa with the same success? Any changes or omissions to the recipe?

  188. Chef Jess says

    I moved to Colorado from Tennessee, back in Tennessee we had a Mexican restaurant that had my favorite chimichangas, I have been using your recipe for my chimichangas since then! It’s been quite awhile now, the chicken taste identical to the ones from the restaurant back in Tennessee!! It’s been a repeat favorite at our home!! You have some wonderful recipes, thank you for sharing them!!

    • Jen says

      My pleasure, thanks for making them! I’m so pleased this chicken is on repeat!

  189. Ashley says

    Hello, I’m doing low carb and used swerve brown sugar instead of regular brown suager and it was still amazing. I used 3 tablespoons and still used the Chipotle powder. We love a little heat. Love this recipe!

    • Jen says

      Thanks for sharing, I’m so glad swerve works great!

  190. Nikki says

    Clearly there are many reviews because this is such a great recipe! Made this for my family this weekend and EVERYONE liked it!!! That is a rare thing in our family. I paired it with rice (cooked with the leftover drippings from the chicken…so good!), black beans, sauteed corn niblets and a creamy avocado lime dressing. This will be a regular in our rotation going forward! Thank you!

    • Jen says

      Thank you so much, Nikki! I am thrilled this recipe is a keeper and that it was such a hit with everyone!

  191. Yvonne says

    Suggestions for making this chicken in a Dutch oven? We just moved to Germany and don’t have a slow cooker for the voltage here…but we can’t live without this recipe!!! It’s one of our absolute favorites <3. TIA

  192. Sheri Myers says

    Love all of your recipes. This was another winner. The only thing I would change next time is use less liquid smoke (I used 1 tsp.) and I think I would omit brown sugar. The chicken tasted a little too bbq chicken for our taste. It didn’t feel like it should be in a tortilla…instead in a bun. But this was just our personal tastes.

    • Jen says

      Thank you, Sheri! I am so happy this was another winner! I hope your changes make this even more enjoyable for you!!

  193. Cindy says

    Made this for a family gathering. It was delicious and loved by all!

    • Jen says

      Thank you, Cindy! I am so happy you and your family loved this!

  194. Ines says

    Hi Jen,

    I read in a lot of recipes especially for mexican food (which I love) that you use “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.” I’m based in the Uk, and we don’t get them here – we get green and red jalapeno peppers in jars but I measure this is something different? What would you use as a substitute?


    • Jen says

      Hi Ines! You could substitute jalapeno, but the heat would be a lot more. I think the closest substitute would be banana peppers, which have some tang and mild spice. Hope this helps!

  195. 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!

  196. 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!

  197. 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!

  198. 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!

  199. 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!

  200. 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.