Slow Cooker Mexican Shredded Chicken

Set it and forget it! This easy slow cooker recipe is ideal for Cinco de Mayo, busy weeknights, meal prep, or serving at gatherings. The slow cooking process allows the flavors to develop beautifully, making every bite deliciously seasoned and satisfying. Just toss everything into the Crockpot and let it do the work for you!

This recipe was inspired by my love of enchiladas. I use this chicken with my homemade Gluten Free Red Enchilada Sauce to whip up some baked enchiladas! If you're a lover of Mexican-inspired recipes like me, try my Guac and Chips, Pickled Red Onions, Spaghetti Squash Enchilada Boats, Southwest Chicken Casserole, Margarita Mix or Mexican Candy Shot.

• Effortless & Hands-Off: Just a few minutes of prep, then let the slow cooker do the rest!
• Packed with Flavor: A perfect blend of cumin, chili powder, and garlic makes for a rich and bold taste.
• Versatile: Serve it in tacos, burritos, enchiladas, or even over rice.
• Meal-Prep Friendly: Make a batch and enjoy throughout the week.
• Great for Gatherings: An easy way to feed a crowd with minimal effort.

Take a trip down the spice aisle at your local grocery store and you're practically ready to make this easy slow cooker chicken.

See the recipe card below for the exact quantities of each ingredient.

• Boneless Skinless Chicken Breasts: A lean meat that is easy to shred once cooked, thighs work well too if preferred.
• Strained Tomatoes: Provides moisture and a light sauciness to this chicken.
• Freshly Squeezed Lime Juice: Aids in flavor balance and provides complexity.
• Sea Salt: Enhances all the flavors.
• Seasonings: Ground cumin, chili powder, garlic powder, ground paprika, onion powder, ground coriander and black pepper provide a warm and bold flavor profile for this shredded chicken.

For this great recipe, you'll want to have on hand a slow cooker and measuring cups and spoons.

Love this recipe but want to make it your own? Here are some ways you can personalize it.

• Chicken Thighs: Swap chicken breasts for boneless, skinless chicken thighs for even juicier results.
• Tomatoes: Use salsa or fire roasted tomatoes instead of strained tomatoes for extra spice and texture. Alternatively, you can use any type of tomato sauce, just be mindful of flavor changes.
• Spicier Option: Add a chopped chipotle peppers in adobo sauce for a smoky spice level
• Low-Sodium: Use no-salt-added tomatoes and adjust seasonings to taste.
• Citrus Variation: Swap lime juice for fresh orange juice for a slightly sweeter twist.
• Don't Shred the Chicken: If you want to eat a whole chicken breast as is, you can just serve it straight from the slow cooker!

Check out how quick and easy it was to make this shredded chicken.

Place the chicken into the bottom of the slow cooker that is lightly greased with non-stick spray or olive oil.

Add the strained tomatoes, lime juice, cumin, sea salt, chili powder, garlic powder, ground paprika, onion powder, ground coriander and ground black pepper.

Give the sauce a little mix and cover.

Cook on low heat for 6 hours then shred with two forks or a hand mixer.

Serve warm on rice, or in tacos, burritos or enchiladas.

Hint: Keep an eye on the cooking time to ensure you do not overcook the chicken for optimal tenderness and moisture.

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Make this easy recipe even easier by using it to meal prep or store for later.

• Refrigerator: Once cooled, place in an airtight container for 3-4 days.
• Freezer: Transfer your airtight container to the freezer or double up on freezer bags and it can last up to 3 months.
• Reheating: Thaw in the fridge overnight and reheat on the stovetop or microwave; for added moisture add a little chicken stock or extra strained tomatoes if desired.

We have so many ideas and different ways you can enjoy the leftover shredded chicken.

• Cilantro Lime Rice: A fresh, zesty Mexican rice to balance the bold flavors.
• Warm Corn Tortillas: Perfect for tacos and wraps. You can use flour tortillas if you prefer.
• Nachos & Guacamole: Creamy avocado pairs beautifully with the spices. Try our guac and tortilla chips recipe to make your own at home.
• Mexican Street Corn Salad: Adds a sweet and tangy crunch.
• Refried Beans: A hearty and classic side dish.
• Margaritas: A refreshing cocktail to complement the meal. Try our frozen strawberry margarita or a classic margarita.
• Cheesy Chicken Enchiladas: Use this shredded chicken as a filling for a delicious twist.
• Burrito Bowls or Taco Salad: Toss all your favorite toppings into a bowl and top with shredded chicken.
• Garnishes & Mix-ins: However you choose to eat this crock pot Mexican shredded chicken, some of our favorite toppings are green chilies, mild salsa, cheddar cheese, black beans, sour cream, pico de Gallo, salsa verde, cilantro, avocado and diced tomatoes.

Here are some tips that I have learned over the years making this slow cooker Mexican shredded chicken.

• Shred While Warm: It’s easiest to shred the chicken right after cooking while it’s still warm and tender.
• Enhance the Flavor: Stir in additional lime juice before serving for an extra brightness of flavor.
• Use the Juices: Keep some of the slow cooker juices to drizzle over your final dish for added moisture and flavor.
• Make It Crispy: For a crispy texture, spread the shredded chicken on a baking sheet and broil for 3-5 minutes.

Do you have questions about Slow Cooker Mexican Shredded Chicken?

Yes, but increase the cooking time by 1-2 hours to ensure that it cooks through safely.

Yes. Cook on high pressure for 12 minutes, then quick release and shred.

Absolutely! Just make sure that your slow cooker is large enough to accommodate the extra ingredients.

Reduce the amount of chili powder, or omit it entirely for a milder version.

Check out some more of our recipes you will want to try!

Strawberry Rhubarb Bread

Carrot Sheet Cake

Meatball Parmigiana

Strawberry Rhubarb Muffins

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