This Slow Cooker Shredded Mexican Chicken, goes perfect with just about everything. It is so versatile, and really is, so simple to make.
This easy recipe is perfect for busy days, you only need simple ingredients and then let the Slow Cooker do the work for a delicious dinner!
Recipe Ingredient Notes
- Boneless, Skinless Chicken Breasts
- Jar of Salsa
- Brown Sugar
- Green Chilies
- Diced Tomatoes
- Chili Powder
- Salt
- Cumin
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Liquid Smoke
- Corn Tortillas
- Shredded Lettuce, optional topping
- Shredded Cheddar Cheese, optional topping
- Salsa, optional topping
How to make Slow Cooker Shredded Mexican Chicken
- Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.
- Add all the remaining ingredients on top of the chicken. Place the lid on top and cook on low for cooking time of 6-8 hours.
- After chicken is done cooking, remove chicken from crock pot and place on a cutting board. Using two forks, shred chicken and return to slow cooker. Return chicken to slow cooker and mix with remaining liquid.
- Serve on corn tortillas with desired toppings.
- Store leftover chicken in an airtight container in the refrigerator.
Frequently Asked Questions
This chicken is very versatile. You can use it in so many recipes, because it has so much flavor and pairs well with several dishes. We like it in taco salads, burritos, chicken enchiladas, quesadillas, rice and bean bowls, burrito bowls, and meal preps.
Recommended toppings for Mexican chicken include the following: fresh bell peppers, jalapeños, banana peppers, tomatoes, chopped onions, Spanish rice, beans, guacamole or avocado, mild salsa, sour cream, fresh cilantro, limes, and chipotle peppers.
Explore More Slow Cooker Chicken Recipes
- Slow Cooker Buffalo Chicken Sandwiches
- Slow Cooker King Ranch Chicken
- Slow Cooker Parmesan Chicken and Rice
- Slow Cooker Southwest Chicken and Rice
- Slow Cooker Quest Chicken
- Cafe Rio Slow Cooker Chicken and Cilantro Rice
- Slow Cooker Chicken Spaghetti
Slow Cooker Shredded Mexican Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¾ cup salsa
- 2 Tablespoon brown sugar
- 4 ounces green chilies, 1 can
- 14 ½ ounces diced tomatoes, 1 can
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 12 corn tortillas
- 1 cup shredded lettuce, optional topping
- ½ cup shredded cheddar cheese, optional topping
- 1 cup salsa, optional topping
Instructions
- Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.
- Add all the remaining ingredients on top of the chicken. Place the lid on top and cook on low for 6-7 hours.
- After chicken is done cooking, remove chicken from crock pot and place on a cutting board. Using two forks, shred chicken and return to slow cooker. Return chicken to slow cooker and mix with remaining liquid.
- Serve on corn tortillas with desired toppings.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
You do such a great work! Thank you for inspiring creations!
Look so delicious!!! I want to eat all of this at the first moment when I see them.
What flavor liquid smoke is to be used for this? Mesquite? Hickory? I wasn’t sure if it made a difference. Thanks for your help!
Any of them will work great.
I’m wondering if this recipe can be done in the instant pot? How would I do that?
This Youtube video from Kristen will help you convert recipes to the Instant Pot. https://youtu.be/8DKWGgsKY9s