Slow Cooker Mexican Shredded Chicken Recipe

I made Mexican Shredded Chicken in the slow cooker with bold spices so versatile it can fuel meal prep, top salads, or fill tacos.

I kept a jar of salsa in the fridge cause why not, and a bag of chicken breasts made this one of my favorite lazy weeknight wins. Juicy slow cooker Mexican shredded chicken that soaks up spice and still stays tender, its versatility kind of ridiculous.

I toss it into salads, meal prep bowls, or pile it into tacos when I’m feeling extra. Somehow its flavor lives between Pulled Mexican Chicken Crockpot comfort and something sharper, and it’s exactly the Slow Cooker Shredded Chicken fix you didn’t know you needed.

Try it once and you’ll start planning dinners around it.

Ingredients

• Lean protein that builds muscle, keeps you full, low in carbs but watch portions
• Tomato based, adds vitamin C, fiber, brings freshness and acidity to dish
• Bright citrus tang, adds acidity, vitamin C and cuts richness with fresh sourness
• Adds sweetness and savory depth when cooked, decent fiber and antioxidants too
• Gives heat and flavor, has capsaicin that may boost metabolism and adds zip
• Layer smoky, earthy and spicy flavors without calories, may have anti inflammatory benefits
• Optional sweetener balances heat and acidity, adds a touch of caramelized sweetness
• Herby bright finish, small amount adds freshness and vitamin K, not for everyone

Ingredient Quantities

• 2 to 3 pounds boneless skinless chicken breasts or thighs (about 900 g to 1.4 kg)
• 1 cup salsa (mild or medium)
• 1/2 cup low sodium chicken broth
• 1 tablespoon chili powder (or 1 taco seasoning packet if ya got it)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder or 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1 small onion, chopped
• 1 jalapeno, seeded and minced (optional)
• 1 tablespoon brown sugar or honey (optional)
• 1/4 cup fresh cilantro, chopped (optional)

How to Make this

1. In a bowl mix chili powder, cumin, smoked paprika, onion powder, garlic powder (or skip and use 2 cloves minced later), dried oregano, kosher salt, black pepper and the brown sugar or honey if you’re using it — rub this all over the chicken or just toss it with the pieces so every bit’s coated.

2. Chop the small onion and seed/mince the jalapeno if using, then spread them in the bottom of the slow cooker.

3. Place the seasoned chicken breasts or thighs on top of the onions and jalapeno.

4. Pour 1 cup salsa and 1/2 cup low sodium chicken broth over the chicken, then add 2 tablespoons fresh lime juice and the minced garlic now if you didn’t use garlic powder.

5. Optional flavor hack: quickly sear the seasoned chicken 1 to 2 minutes per side in a hot skillet before adding to the cooker for deeper flavor, but you can skip this to save time.

6. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken easily shreds with forks; if you start from frozen cook LOW 6 to 8 hours or HIGH 3 to 4 hours.

7. Remove the chicken to a cutting board or bowl, reserve the cooking juices, then shred with two forks or toss in a hand mixer for 30 seconds if you want faster shredding.

8. Return the shredded chicken to the slow cooker with some of the reserved juices, stir to coat. If the sauce is too thin, uncover and cook on HIGH 15 to 30 minutes to reduce, or thicken quickly with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).

9. Finish by stirring in chopped fresh cilantro if using and taste for salt, pepper and extra lime juice. Serve hot, chill for meal prep (keeps 3 to 4 days in the fridge) or freeze portions for up to 3 months.

Equipment Needed

1. Slow cooker or crockpot (6 quart is perfect for 2 to 3 lb chicken)
2. Large mixing bowl for the spice rub and tossing the chicken
3. Measuring spoons and measuring cups, for spices, broth and salsa
4. Chef’s knife and a cutting board for onion, jalapeno and cilantro
5. Skillet and tongs or spatula for an optional quick sear to add more flavor
6. Two forks or a hand mixer to shred the cooked chicken fast
7. Large spoon or ladle for stirring and scooping up juices
8. Small bowl and spoon or whisk to mix a cornstarch slurry if you need to thicken the sauce
9. Airtight containers or bags for storing leftovers in the fridge or freezer

FAQ

Slow Cooker Mexican Shredded Chicken Recipe Substitutions and Variations

• Chicken (2–3 lbs): use shredded rotisserie chicken (about 3 cups) for a fast shortcut, or swap with boneless turkey breast or thighs same weight, or for a vegan option try two 20 oz cans young green jackfruit drained and shredded; if using cooked rotisserie add it in the last 20–30 minutes so it doesn’t dry out.
• Salsa (1 cup): replace with 1 cup canned diced tomatoes with green chiles (Rotel) or 1 cup crushed tomatoes plus 1 to 2 tsp chili powder to up the heat, or use 1 cup mild enchilada sauce for deeper flavor, just taste and cut salt if needed.
• Low sodium chicken broth (1/2 cup): use vegetable broth 1 to 1, or stir 1/2 cup water with 1/2 tsp chicken bouillon or stock concentrate, or just plain water plus an extra splash of lime to keep it bright if you’re avoiding store broths.
• Chili powder (1 tbsp): sub with 1 tbsp taco seasoning packet, or make a quick mix of 1 tsp ground cumin + 1 tsp smoked paprika + 1/4 to 1/2 tsp cayenne + pinch oregano for similar depth, adjust cayenne for heat.

Pro Tips

1. Sear first if you can. A quick sear in a hot skillet for 1 to 2 minutes per side gives way more flavor than going straight into the cooker, even though it adds a little time. Don’t worry about perfect browning, just get some color and you’ll notice a deeper taste later.

2. Save and use the cooking liquid. Before shredding scoop out a cup or two of the juices, shred the chicken, then add back just enough to keep things saucy. If the sauce is too thin, simmer it uncovered to reduce or whisk in a tiny cornstarch slurry 1 teaspoon cornstarch plus 1 tablespoon cold water to thicken fast.

3. Pick thighs for forgiveness, breasts if you want leaner. Thighs stay juicy and tolerate longer cooking, breasts dry out faster so watch the time and check early. Also hold off on most of the salt and the lime until after shredding, you can always add more but you cant take it out.

4. Shred fast and store smart. Use two forks, a hand mixer, or even a stand mixer for seconds of shredding, and let the meat rest a few minutes first so it absorbs juices better, itll be moister. For meal prep freeze in single serving containers with a splash of sauce so it reheats nicer, label with the date and use within 3 months.

Slow Cooker Mexican Shredded Chicken Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Mexican Shredded Chicken in the slow cooker with bold spices so versatile it can fuel meal prep, top salads, or fill tacos.

Pin

Servings

6

servings

Calories

317

kcal

Equipment: 1. Slow cooker or crockpot (6 quart is perfect for 2 to 3 lb chicken)
2. Large mixing bowl for the spice rub and tossing the chicken
3. Measuring spoons and measuring cups, for spices, broth and salsa
4. Chef’s knife and a cutting board for onion, jalapeno and cilantro
5. Skillet and tongs or spatula for an optional quick sear to add more flavor
6. Two forks or a hand mixer to shred the cooked chicken fast
7. Large spoon or ladle for stirring and scooping up juices
8. Small bowl and spoon or whisk to mix a cornstarch slurry if you need to thicken the sauce
9. Airtight containers or bags for storing leftovers in the fridge or freezer

Ingredients

• 2 to 3 pounds boneless skinless chicken breasts or thighs (about 900 g to 1.4 kg)

• 1 cup salsa (mild or medium)

• 1/2 cup low sodium chicken broth

• 1 tablespoon chili powder (or 1 taco seasoning packet if ya got it)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder or 2 cloves garlic, minced

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons fresh lime juice

• 1 small onion, chopped

• 1 jalapeno, seeded and minced (optional)

• 1 tablespoon brown sugar or honey (optional)

• 1/4 cup fresh cilantro, chopped (optional)

Directions

• In a bowl mix chili powder, cumin, smoked paprika, onion powder, garlic powder (or skip and use 2 cloves minced later), dried oregano, kosher salt, black pepper and the brown sugar or honey if you're using it — rub this all over the chicken or just toss it with the pieces so every bit's coated.
• Chop the small onion and seed/mince the jalapeno if using, then spread them in the bottom of the slow cooker.
• Place the seasoned chicken breasts or thighs on top of the onions and jalapeno.
• Pour 1 cup salsa and 1/2 cup low sodium chicken broth over the chicken, then add 2 tablespoons fresh lime juice and the minced garlic now if you didn't use garlic powder.
• Optional flavor hack: quickly sear the seasoned chicken 1 to 2 minutes per side in a hot skillet before adding to the cooker for deeper flavor, but you can skip this to save time.
• Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken easily shreds with forks; if you start from frozen cook LOW 6 to 8 hours or HIGH 3 to 4 hours.
• Remove the chicken to a cutting board or bowl, reserve the cooking juices, then shred with two forks or toss in a hand mixer for 30 seconds if you want faster shredding.
• Return the shredded chicken to the slow cooker with some of the reserved juices, stir to coat. If the sauce is too thin, uncover and cook on HIGH 15 to 30 minutes to reduce, or thicken quickly with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
• Finish by stirring in chopped fresh cilantro if using and taste for salt, pepper and extra lime juice. Serve hot, chill for meal prep (keeps 3 to 4 days in the fridge) or freeze portions for up to 3 months.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 217g
• Total number of serves: 6
• Calories: 317kcal
• Fat: 6.6g
• Saturated Fat: 2g
• Trans Fat: 0.1g
• Polyunsaturated: 1.2g
• Monounsaturated: 2.5g
• Cholesterol: 156mg
• Sodium: 333mg
• Potassium: 469mg
• Carbohydrates: 6.5g
• Fiber: 0.5g
• Sugar: 3.3g
• Protein: 57g
• Vitamin A: 130IU
• Vitamin C: 5mg
• Calcium: 13mg
• Iron: 1.8mg