Slow cooker Mexican shredded chicken is just 3 easy ingredients and minutes to prep, but has such delicious flavor! Use it for tacos, nachos, grain bowls, sliders, salads and more!
We had a lazy weekend with the big winter storm that moved through.
We lost power briefly, but luckily it mostly covered the time we were at the Nutcracker. It was a fun family trip!
We got a small dusting of snow but not enough to play in. (Though enough for M’s school to be cancelled today, so she’s home with me while I work.)
And we’re getting ready for ALL the holiday visitors! This week starts the really crazy holiday time for us – work parties, in-laws coming, holiday lights show, preschool Christmas performance, basketball games starting, symphony Christmas show, cocktail parties and more – and that just covers the next week!
Whew, I’m gonna need to go to bed early whenever possible!
And I’m also going to need some super easy recipes, which is what I’m bringing you today.
Today’s recipe for slow cooker Mexican shredded chicken is something I’ve been making for years!
I’m pretty sure my best friend originally gave me this recipe when I first got my slow cooker.
She said it was a regular in her house and it quickly became one in mine too – even more so after I had kids.
It’s so easy to make and comes out with such incredible flavor!
That’s exactly what we need for a busy week, right?
The cooked and shredded chicken is tossed back in with the sauce and just gets coated with all of those Mexican flavors from the taco seasoning and the salsa.
And one of the things I love most about it is that it’s 3 ingredients and takes about 3 minutes to prep in the slow cooker.
Talk about winning! 🙌
Notes on slow cooker Mexican shredded chicken:
- I use boneless, skinless chicken breasts but you could substitute boneless, skinless chicken thighs if you prefer.
- You can also use frozen chicken breasts for this recipe. (I know, you’re not supposed to put frozen foods in the slow cooker but it’s always been fine for me when I’ve done it. If you’re concerned, thaw the chicken first.)
- I prefer a chunky, jarred salsa for this. It will break down into the sauce without becoming too runny or liquidy like a fresh salsa or a more pureed salsa might. (So if you’re making an easy homemade salsa, leave it a little chunkier.)
- Feel free to use a mild, medium or hot salsa depending on your tastes. You could also use a flavored salsa if you want to change up the flavor here.
- You can use store-bought taco seasoning or make my easy homemade taco seasoning.
The leftovers here are key, too.
First of all, I actually like this shredded chicken cold, straight from the fridge. I eat it with a fork, with a cracker or chip, or piled onto a salad.
The leftovers also reheat really well, so this is a great recipe for meal prep.
Finally, the leftovers freeze great.
I love having a bag or two of this on hand in the freezer at all times, so I know I can pull it out and whip up a super quick and easy lunch or dinner.
Which brings me to…
Ways to use slow cooker Mexican shredded chicken:
– Make hard or soft-shell tacos
– Top a rice or grain bowl with this chicken and some veggies
– Scatter some shredded chicken on top of chips with cheese to make nachos
– Use it to tuck inside burritos or enchiladas
– Serve it cold in a wrap or on top of a salad
– It’s also great for sliders or on burger buns with some coleslaw
I also wanted to touch on a couple of frequently asked questions.
How long does shredded chicken take in the crock pot?
Boneless, skinless chicken breasts or thighs are typically done after 5-6 hours on low or 2 1/2 to 3 1/2 hours on high.
How do you make shredded chicken?
After your chicken is cooked through in the slow cooker, remove the breasts (or thighs, if that’s what you are using) to a separate bowl.
Use two forks and pull the chicken pieces apart from one end to the other, to create long shredded strands.
You can also shred chicken in a blender by pulsing until it is broken down. Just be careful not to overdo it.
Or you can use a stand or hand mixer to shred warm, cooked chicken. Go on low speed for about a minute, until it’s all shredded.
Can you freeze shredded chicken?
Yes! Shredded chicken freezes great, especially when it has a sauce like this one to help keep it moist.
Let the chicken cool, then place in a labeled freezer-safe ziptop bag or container and freeze for up to 6 months.
Defrost overnight in the fridge and it’s ready to go. 👍
And you know me, I’m all about the TOPPINGS!
However you serve this crock pot Mexican chicken, you must make sure to add your favorite toppings.
Topping ideas: Shredded cheddar or Monterey Jack cheese, avocado slices or guacamole, extra salsa, Greek yogurt or sour cream, pickled red onions or pickled jalapeños, hot sauce or a drizzle of sriracha, and anything else you can think of!
Or you know, go crazy and add ALL of the toppings – total fiesta! ❤️
Just be sure to put this on your dinner menu soon.
I just know it’ll be making a regular appearance and you’ll find all kinds of ways to enjoy it!
XO,
Kathryn
P.S. Be sure to check out my other slow cooker chicken recipes for more dinner inspiration!
Slow cooker Mexican shredded chicken is just 3 easy ingredients and minutes to prep, but has such delicious flavor! Use it for tacos, nachos, grain bowls, sliders, salads and more! I use boneless, skinless chicken breasts but you could substitute boneless, skinless chicken thighs if you prefer. You can also use frozen chicken breasts for this recipe. I prefer a chunky, jarred salsa for this. It will break down into the sauce without becoming too runny or liquidy like a fresh salsa or a more pureed salsa might. Feel free to use a mild, medium or hot salsa depending on your tastes. You could also use a flavored salsa if you want to change up the flavor here. You can use store-bought taco seasoning or make my easy homemade taco seasoning. You can use this shredded chicken for tacos, nachos, burritos, enchiladas, wraps, salads, sliders and more! Be sure to add your favorite toppings! Shredded cheddar or Monterey Jack cheese, avocado slices or guacamole, extra salsa, Greek yogurt or sour cream, pickled red onions or pickled jalapenos, hot sauce or a drizzle of sriracha, etc. The leftovers keep in the fridge for 3-4 days or in the freezer for up to 6 months and reheat beautifully. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Slow cooker Mexican shredded chicken
Ingredients
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Toni says
I love how flavorful this is! I am sure my family will love this!
Kathryn says
It’s one of our go-to recipes! I hope you try it!
Kelly says
How many servings does this make?
Kathryn Doherty says
Hi Kelly, so the recipe card says 8 servings but it really depends on how you use it. We can stretch it more with tacos it seems than if we’re piling it on rice with a veggie side. Regardless, it makes A LOT! I hope that helps. 🙂
Kelly says
Thank you!
Juliann says
How long should I cook on low If the chicken is mostly frozen still?
Kathryn Doherty says
Hi there, you will probably need 6-7 hours on low for chicken that’s still mostly frozen. (It depends a bit on your slow cooker… in mine, it takes about an hour or so longer than normal.) Hope that helps!