How To Make Shredded Chicken in Crockpot

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I absolutely love this recipe and hope you will too! It’s a total time-saver and a crowd-pleaser! It’s one of those dishes where you can just set it and forget it, which is perfect for our busy schedule. The shredded chicken turns out so tender and juicy, and I can use it in so many different ways throughout the week. It’s perfect for everything from quick dinners to meal prepping, and it always comes out tasting amazing with minimal effort. Honestly, it’s one of those recipes like my Mexican chicken and rice I can always rely on! Give it a try!

• Chicken breasts: I used chicken breasts to make the shredded chicken in the crockpot, but boneless skinless chicken thighs work just as well. You can also mix thighs and breasts 50/50.
• Taco seasoning: Use your favorite taco seasoning blend, or try my homemade chicken taco seasoning recipe. A quick recipe is also included in the recipe card below. 👇
• Salsa: Use good quality store-bought salsa. Check the spice level if cooking for young kids.
• Water: Yes, this technically makes four ingredients! We’ll need half a cup to ensure the chicken stays juicy while slow cooking.

Step 1: Mix salsa, taco seasoning, and water in the slow cooker bowl to create the base for the Mexican shredded chicken.

Step 2: Place chicken breasts into the slow cooker, ensuring they are fully coated in the sauce. Cover and cook on low for 2.5 hours until the chicken is fully cooked and flakes easily.

Step 3: Once cooked, transfer the chicken to a large bowl. Use two forks, a potato masher, or a hand mixer to shred the chicken. The slow-cooker shredded chicken is now ready to be used!

• I’ve noticed that cooking times can vary depending on the crockpot. For me, the chicken took 2.5 hours on low to cook fully, but it might take 3 hours or longer in your slow cooker. It’s always a good idea to check the chicken breasts for doneness—your chicken is fully cooked when the internal temperature reaches 165°F (74°C). Just give it a quick check to ensure it’s perfectly tender and ready to shred!

Ther are so many ways to use this delicious shredded chicken. It’s perfect for classic Mexican dishes like tacos, burritos, or as a tasty topping for my Nachos Supreme.

But the possibilities don’t stop there! Use it to create delicious wraps (try the cottage cheese wrap), melt it into cheesy toasties, stuff it into a crusty baguette, or top your favorite pizza. You can even make quick hredded pasta for dinner.

This crockpot shredded chicken recipe is excellent for meal prep. Store it in an airtight container in the refrigerator for 3-4 days.

You can also freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat as needed for a quick meal.

Tough chicken happens when it’s either undercooked or overcooked. If it doesn’t shred easily, cook it a bit longer. If it’s dry but flakes easily, add more salsa for moisture. The best way to ensure perfectly cooked chicken is to use a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

Yes, of course! Slow cookers are designed to cook raw meat, so it’s perfectly safe to put raw chicken breasts directly into the slow cooker.

More Crockpot Recipes You Will Love

• Super easy Thai green chicken curry in a slow cooker
• How to make homemade chicken stock in a crock pot
• Easy 5-Ingredient crockpot potato soup

If you tried this Shredded Chicken in Crockpot or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 below.

Thank you! Elena