Name: Slow Cooker Mexican Shredded Chicken
Prep time: 3 min
Cook time: 300 min
Total time: 303 min
Ingredients: 2 lbs. boneless (skinless chicken breasts); 3 tablespoons taco seasoning; 1 (16 oz.) jar salsa (see notes)

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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!

A blue bowl of slow cooker Mexican shredded chicken with cilantro for a garnish and bowls of brown rice, pickled red onions and sour cream in the background.

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!

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!

A fork resting in a bowl of crock pot Mexican shredded chicken alongside bowls of rice, sour cream and pickled red onions.

If you're interested, you can also check out this Instant Pot chicken tacos recipe, which is very similar, just made in a pressure cooker.

You might also love this slow cooker BBQ chicken, which has such deep, rich flavors!

How do you shred cooked 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.

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.

You can also shred chicken in a blender by pulsing until it is broken down. Just be very careful not to overdo it.

A serving fork scooping up some cooked shredded Mexican chicken from a bowl.

Be sure to put this crockpot Mexican chicken 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!

Close up of a bowl of slow cooker salsa chicken with sprigs of cilantro to the side for garnish.

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4.62 from 63 votes

Slow Cooker Mexican Shredded Chicken

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!

Prep Time3

Cook Time5

Total Time5 3

Yield: 8 servings

Ingredients

2 lbs. boneless, skinless chicken breasts
3 tablespoons taco seasoning
1 (16 oz.) jar salsa (see notes)

Instructions

Place the chicken breasts in the slow cooker. Sprinkle with taco seasoning.
Pour the salsa over the chicken breasts and cover the slow cooker.
Cook on low for 5-6 hours or high for 2 ½ to 3 hours, until the chicken is cooked through.
Remove the chicken breasts and shred. Return the shredded meat to the slow cooker and stir to get it well mixed with the sauce. Serve and enjoy!

Notes

Chicken: I use boneless, skinless chicken breasts but you could substitute boneless, skinless chicken thighs if you prefer, or use a mix of the two. You can also use frozen chicken breasts for this recipe.

Salsa: 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.

Taco seasoning: You can use store-bought taco seasoning or make my easy homemade taco seasoning.

Topping ideas: 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.

Leftovers: The leftovers keep beautifully. Once cooled, they can be stored in a covered container in the fridge for up to 4-5 days or in the freezer for up to 5-6 months.

Video

Nutrition

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

Serving Ideas:

Make hard or soft-shell chicken 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.

Shredded Mexican style chicken in a blue and white bowl with cilantro for a garnish and a halved lime nearby.

Comments

Toni

December 13, 2018 at 7:38 pm

I love how flavorful this is! I am sure my family will love this!

- Kathryn
  
  December 14, 2018 at 12:58 pm
  
  It's one of our go-to recipes! I hope you try it!
  
Kelly

July 22, 2019 at 9:18 pm

How many servings does this make?

- Kathryn Doherty
  
  July 24, 2019 at 6:56 am
  
  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
    
    July 25, 2019 at 7:41 pm
    
    Thank you!
    
  - Marla S.
    
    February 01, 2025 at 11:48 am
    
    This recipe is so delicious! We've had it multiple times! Now I am going to experiment using pork. Has anyone tried this? If so, any advice?
    
    - Kathryn Doherty
      
      February 03, 2025 at 10:25 am
      
      I'm so glad you love this! : )
      
Juliann

August 14, 2019 at 10:08 pm

How long should I cook on low If the chicken is mostly frozen still?

- Kathryn Doherty
  
  August 15, 2019 at 7:20 am
  
  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!
  
Cindy

April 01, 2021 at 2:11 pm

I am making this again for tonight's dinner. It is so good!

- Kathryn Doherty
  
  April 05, 2021 at 11:55 am
  
  I'm so happy to hear you love it Cindy! Thanks so much for sharing! 😊
  
Angela

July 11, 2021 at 3:49 pm

I am making this for the second time! We LOVE IT!

- Kathryn Doherty
  
  July 12, 2021 at 1:32 pm
  
  Yay! I'm so happy to hear you all love it Angela! Thank you so much for sharing! 😊
  
Abby

September 03, 2023 at 9:04 pm

Great dinner for the family! We are in the process of a kitchen renovation so the slow cooker has been a savior. Thanks for the easy and delicious recipe!

- Kathryn Doherty
  
  September 04, 2023 at 1:06 pm
  
  I'm so happy to hear you loved it Abby! Thanks for sharing! 🙂
  
Marla S.

February 01, 2025 at 11:27 am

This recipe is so delicious! We've had it multiple times! Now I am going to experiment using pork. Has anyone tried this? If so, any advice?

Slow Cooker Mexican Shredded Chicken {3 ingredients}

How do you shred cooked chicken?