Mouthwatering Slow Cooker Mexican Shredded Chicken: Your Go-To Recipe for Easy & Flavorful Meals

Prepare to be amazed by this incredibly simple yet extraordinarily flavorful slow cooker Mexican shredded chicken! It’s the ultimate versatile protein, perfect for transforming into a variety of delicious meals like tacos, burritos, quesadillas, nachos, and much more. With minimal prep and hands-off cooking, this recipe will quickly become a cherished staple in your kitchen, making weeknight dinners and meal prep a breeze.

One of the best things about this recipe is its adaptability. You can easily double the batch to feed a crowd, or simply freeze a portion for future busy days. Imagine having a delicious, ready-to-use ingredient that can be thawed and turned into a fresh meal in minutes! That’s the power of this slow cooker wonder.

Why This Slow Cooker Mexican Chicken Will Be Your New Favorite

Forget the takeout and costly restaurant visits! This homemade slow cooker Mexican shredded chicken is packed with an incredible depth of flavor that often surpasses what you’d find at many Mexican eateries. Once you taste the rich, savory, and perfectly spiced chicken that comes out of your slow cooker, you’ll wonder why you ever went anywhere else. Not only does it deliver on taste, but it’s also a fantastic way to save money without compromising on quality or enjoyment.

If you’re on the hunt for a chicken recipe that consistently brings robust, authentic flavor to your table, your search ends here. This dish isn’t just tasty; it’s also incredibly simple. The magic lies in the “dump and cook” method: simply combine all the ingredients in your slow cooker, set it, and forget it. This hands-off approach is perfect for busy weekdays, allowing you to go about your day while your dinner practically makes itself. It’s quick to assemble, requiring minimal effort but yielding maximum deliciousness.

Beyond the convenience, making your own Mexican chicken means you have full control over the ingredients. You can adjust the spice level to suit your family’s preferences, choose fresh, high-quality components, and avoid unnecessary additives often found in pre-made sauces or seasonings. This flexibility ensures a meal that is not only flavorful but also tailored to your dietary needs and tastes.

Essential Ingredients for Perfect Mexican Shredded Chicken

Creating this flavorful slow cooker Mexican chicken relies on a blend of fresh ingredients and aromatic spices. Here’s a breakdown of what you’ll need to achieve that perfect Tex-Mex taste:

• Chicken: The foundation of our dish! Both boneless, skinless chicken breasts and chicken thighs work wonderfully. Chicken breasts tend to be leaner, offering a lighter option, while chicken thighs provide a richer, juicier result due to their higher fat content. Whichever you choose, ensure they are boneless and skinless for easy shredding.
• Flavorful Vegetables & Bases:
  • Salsa: Your favorite salsa is key here. Whether you prefer mild, medium, or hot, store-bought or homemade, it adds a vibrant, fresh tomato base with a hint of spice.
  • Fire-Roasted Diced Tomatoes: These tomatoes bring a smoky depth that regular diced tomatoes simply can’t match. Draining them before adding helps concentrate the flavor and prevents the chicken from becoming too watery.
  • Mild Green Chilies: A small can of mild green chilies adds a subtle, earthy pepper flavor without overpowering the dish with heat.
  • Chipotle Peppers in Adobo Sauce: These are the secret weapon for authentic smoky, spicy flavor. The adobo sauce itself is incredibly flavorful, and the peppers provide a pleasant heat. You can adjust the quantity based on your desired spice level.
• Aromatic Seasonings: This blend creates the signature Mexican flavor profile. Making your own seasoning mix allows for better control over sodium and ensures fresh, vibrant tastes.
  • Chili Powder: A staple in Mexican and Tex-Mex cuisine, offering a foundational earthy and slightly smoky flavor.
  • Garlic Powder & Onion Powder: These provide a concentrated, savory base that enhances all the other flavors.
  • Smoked Paprika: Adds another layer of smoky warmth and a beautiful reddish hue.
  • Brown Sugar: A touch of sweetness to balance the acidity of the tomatoes and the heat of the peppers, creating a well-rounded flavor.
  • Ground Cumin: Essential for its warm, earthy, and slightly pungent aroma, characteristic of Mexican dishes.
  • Dry Oregano: Mexican oregano has a distinct citrusy, earthy flavor that differs from Mediterranean oregano and is crucial for authenticity.
  • Kosher Salt & Black Pepper: Fundamental for seasoning and bringing out all the other flavors.
  • Olive Oil: Used to rub the chicken, helping the seasonings adhere and keeping the chicken moist during cooking.

How to Prepare Delicious Slow Cooker Mexican Shredded Chicken

Making this flavorful Mexican chicken in your slow cooker is incredibly straightforward. Follow these simple steps for a tender, juicy, and perfectly seasoned meal:

Step 1: Prepare the Chicken
Start by patting your boneless, skinless chicken breasts (or thighs) dry with paper towels. This helps the olive oil and seasonings adhere better. Rub the chicken generously with olive oil, ensuring each piece is lightly coated. Then, place the oiled chicken directly into the bottom of your slow cooker. Using chicken thighs will naturally result in a slightly richer and more succulent texture.

Step 2: Add the Flavorful Mix
Around and over the chicken, add all the remaining ingredients: salsa, brown sugar, mild green chilies, drained fire-roasted diced tomatoes, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dry oregano, adobo sauce, kosher salt, and black pepper. Give everything a good stir with a spoon or spatula, ensuring the chicken is well-coated and the seasonings are evenly distributed throughout the crock pot. This is where all the wonderful Mexican flavors begin to meld together.

Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to cook. For best results and the most tender, fall-apart chicken, we recommend cooking on the LOW setting for 6-7 hours. If you’re pressed for time, you can cook it on the HIGH setting for 2-4 hours. The chicken is ready when it’s incredibly tender and easily shreds with a fork. Cooking on low allows the flavors to deepen and the chicken to become exceptionally moist and tender, absorbing all the aromatic juices.

Step 4: Shred the Chicken
Once cooked, carefully remove the tender chicken pieces from the slow cooker and transfer them to a clean cutting board. There will be a significant amount of flavorful liquid remaining in the slow cooker – do not discard this! Allow the chicken to cool for about 5 minutes, which makes it easier to handle. Using two forks, shred the chicken into desired pieces. You can also use a stand mixer with the paddle attachment on low speed for super-fast shredding, especially if you’ve cooked a large batch.

Step 5: Return and Absorb Flavors
Return the shredded chicken to the slow cooker, stirring it into the remaining liquid and juices. Let it cook on low for an additional 20 to 30 minutes. This crucial step allows the shredded chicken to reabsorb all the delicious cooking liquid, ensuring it’s incredibly moist, juicy, and bursting with flavor. If you find there’s too much liquid even after this step, you can spoon some out or simmer it on the stovetop for a few minutes to reduce it slightly, or even stir in a cornstarch slurry for a thicker sauce. Taste and adjust seasonings or add a dash of hot sauce if you desire more heat.

Expert Tips for the Best Slow Cooker Mexican Chicken

To ensure your slow cooker Mexican chicken turns out perfectly every time, keep these helpful tips in mind:

• Optimal Cooking Temperature: While cooking on high for 2-4 hours is an option when time is short, this chicken truly shines when cooked on the LOW setting for 6-7 hours. Low and slow cooking allows the chicken to become exceptionally tender and ensures the flavors from all the spices and vegetables have ample time to meld and deepen, creating a richer, more complex taste.
• Managing Excess Liquid: It’s common for there to be a good amount of liquid in the slow cooker after the chicken is cooked and shredded. This liquid is packed with flavor! However, if you prefer a less saucy chicken, you have a few options:
  • Skim the Fat: If using chicken thighs, you might see a layer of fat. Skim this off the top of the liquid for a lighter sauce.
  • Reduce the Sauce: After removing the chicken to shred, you can transfer the liquid to a saucepan and simmer it on the stovetop over medium-high heat until it reduces and thickens to your desired consistency.
  • Cornstarch Slurry: For a quick thickener, mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry. Stir this into the hot liquid in the slow cooker during the last 30 minutes of cooking (after returning the shredded chicken) and stir until thickened.
• Homemade Seasoning for Superior Flavor: Instead of relying on prepackaged taco seasoning or enchilada sauce mixes, which often contain high levels of sodium, preservatives, and fillers, we opt for a homemade blend of spices. This gives you complete control over the flavor profile, allowing you to adjust the saltiness and spice to your exact preference for a fresher, more vibrant taste.
• Adjusting the Spice Level: The heat in this recipe primarily comes from the adobo sauce and chipotle peppers. If you prefer a milder flavor, start with a smaller amount of adobo sauce (e.g., 1/2 teaspoon) and just one chipotle pepper, or omit the peppers entirely. For those who love a fiery kick, feel free to add more adobo sauce and an extra chipotle pepper or two, or even a dash of your favorite hot sauce at the end.
• Don’t Peek! Resist the urge to lift the lid of your slow cooker during the cooking process. Each time you lift the lid, a significant amount of heat escapes, and it can add up to 20-30 minutes to the overall cooking time.

Creative Ways To Serve Up This Delicious Mexican Chicken

This super easy slow cooker Mexican chicken recipe has been a big success for countless families, and for good reason! Its rich, savory flavor and tender texture make it incredibly versatile. While we especially loved it in our Chicken Burrito Bowls, the possibilities are virtually endless. Here are many other fantastic ways to serve this delicious chicken to suit every taste and occasion:

• Chicken Tacos: A classic for a reason! Spoon the shredded chicken into warm flour or corn tortillas. Top with fresh cilantro, diced onions, a squeeze of lime, crumbled cotija cheese, a dollop of sour cream or crema, and your favorite salsa. Add some shredded lettuce or a vibrant coleslaw for crunch.
• Chicken Burritos: Load large flour tortillas with this flavorful chicken, along with black beans, Mexican rice, cheese, and salsa. Roll them up tightly for a hearty and satisfying meal. You can even pan-fry them lightly for a crispy exterior.
• Chicken Quesadillas: Layer the shredded chicken with your favorite shredded cheeses (cheddar, Monterey Jack, Oaxaca) between two tortillas. Cook in a skillet until golden brown and the cheese is melted. Serve with guacamole, salsa, and sour cream.
• Chicken Enchiladas: Roll the chicken in corn tortillas, place them in a baking dish, cover with your favorite enchilada sauce (red or green), and sprinkle with cheese. Bake until bubbly and golden for a comforting and delicious meal.
• Chicken Nachos: Arrange tortilla chips on a baking sheet, pile on the shredded chicken, cheese, sliced jalapeños, and black beans. Bake until cheese is melted, then top with guacamole, sour cream, and salsa for the ultimate party snack.
• Chicken Flautas (Rolled Tacos): Roll small amounts of chicken tightly in corn tortillas, secure with a toothpick, and then shallow-fry or air-fry until crispy. Serve with a variety of dipping sauces and fresh toppings. Delish!
• Keto/Low-Carb Friendly: For a healthy, low-carb option, serve the shredded chicken over cauliflower rice or in crisp lettuce wraps. Top with avocado, cheese, and a low-carb salsa for a satisfying meal.
• Mexican Chicken Salad: Chill the shredded chicken and mix it with a light dressing, corn, black beans, and bell peppers for a refreshing salad. Serve on its own or in a tortilla bowl.
• Loaded Baked Potatoes or Sweet Potatoes: Top a baked potato or sweet potato with the shredded chicken, cheese, sour cream, and chives for a hearty and comforting meal.
• Empanada Filling: Use the flavorful chicken as a savory filling for homemade empanadas, perfect for a grab-and-go snack or appetizer.

This crockpot Mexican Chicken truly delivers on tender, juicy meat infused with fabulous Mexican flavors. It’s super easy to prepare and incredibly delicious, making it a perfect choice for any day of the week!

Frequently Asked Questions About Mexican Shredded Chicken

More Delicious Mexican-Inspired Recipes to Try

If you’ve enjoyed this slow cooker Mexican chicken, you’ll love exploring these other fantastic Mexican-inspired dishes from our kitchen. They’re perfect for expanding your culinary repertoire and bringing vibrant flavors to your table:

• Baked Chicken Chimichangas: Enjoy all the crispy, savory goodness of chimichangas without the deep-frying!
• Authentic Mexican Rice: A flavorful and essential side dish that complements any Mexican meal.
• Grilled Mexican Street Corn Salad: A refreshing and zesty salad that captures the essence of elote.
• Hearty Chicken Fajita Stew: All the wonderful flavors of fajitas in a comforting, gluten-free stew.
• Bright Cilantro Lime Rice: A simple yet incredibly flavorful rice dish that pairs perfectly with chicken.

Spicy Shredded Slow Cooker Mexican Chicken Recipe

Super easy and so full of fabulous flavor. Great for tacos, burritos, nachos, etc.

4.72 from 7 votes

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Course:
Chicken, Main Course

Cuisine:
American, Mexican, Tex-Mex

Prep Time:

5 minutes
minutes

Cook Time:

4 hours
hours

Total Time:

4 hours
hours
5 minutes
minutes

Servings:
6

Calories:

259
kcal

Author:
Don’t Sweat The Recipe

Equipment

• Slow Cooker

Ingredients

 

• 
  
  2
  pounds
  chicken breasts
  
  
• 
  
  1
  tablespoon
  olive oil
  
  
• 
  
  1/2
  cup
  salsa
  (homemade or store-bought)
  
  
• 
  
  3
  tablespoons
  brown sugar
  
  
• 
  
  4
  oz.
  mild green chilies
  (small can)
  
  
• 
  
  14.5
  oz.
  diced fire-roasted tomatoes, drained
  (1 can)
  
  
• 
  
  1
  tablespoon
  chili powder
  
  
• 
  
  1
  teaspoon
  ground cumin
  
  
• 
  
  1
  teaspoon
  garlic powder
  
  
• 
  
  1
  teaspoon
  onion powder
  
  
• 
  
  1/2
  teaspoon
  smoked paprika
  
  
• 
  
  1/2
  teaspoon
  dry oregano
  
  
• 
  
  1 1/2
  teaspoons
  kosher salt
  
  
• 
  
  1/2
  teaspoon
  black pepper
  
  
• 
  
  1
  teaspoon
  adobo sauce
  (decrease or omit for less spicy)
  
  
• 
  
  1 – 2
  chipotle peppers in adobo sauce, seeded and chopped
  
  

US Customary –
Metric

Instructions

• Rub chicken breasts with oil and place in the bottom of your slow cooker.
  2 pounds chicken breasts,
  1 tablespoon olive oil
• Add the remaining ingredients and stir to combine seasonings.
  1/2 cup salsa,
  3 tablespoons brown sugar,
  4 oz. mild green chilies,
  14.5 oz. diced fire-roasted tomatoes, drained,
  1 tablespoon chili powder,
  1 teaspoon ground cumin,
  1 teaspoon garlic powder,
  1 teaspoon onion powder,
  1/2 teaspoon smoked paprika,
  1/2 teaspoon dry oregano,
  1 1/2 teaspoons kosher salt,
  1/2 teaspoon black pepper,
  1 teaspoon adobo sauce,
  1 – 2 chipotle peppers in adobo sauce, seeded and chopped
• Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
• Remove chicken to a cutting board, and allow to cool about 5 minutes before shredding (there will be liquid remaining in the slow cooker).
• Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
• If you have excess liquid you can drain this off.
• Taste and add hot sauce to taste if desired.

Notes

You can adjust the adobo peppers and sauce to meet your desired spice/heat level. I only used one pepper and 1 teaspoon of sauce.

Make Ahead – Prepare the recipe as instructed. Allow the chicken to cool to room temperature, then store it in the refrigerator until you’re ready to serve. Reheat in the crockpot or saucepan over medium-low heat.

Storing and Freezing – Let the chicken cool completely, place it in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator overnight.

 

Nutrition

Calories:
259
kcal

|

Carbohydrates:
15
g

|

Protein:
33
g

|

Fat:
7
g

|

Saturated Fat:
1
g

|

Cholesterol:
97
mg

|

Sodium:
1341
mg

|

Potassium:
667
mg

|

Fiber:
3
g

|

Sugar:
10
g

|

Vitamin A:
1276
IU

|

Vitamin C:
6
mg

|

Calcium:
50
mg

|

Iron:
2
mg