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A few simple ingredients makes this Crock Pot Mexican Shredded Chicken so delicious. The chicken cooks tender and flavorful and can be used in many different ways.
Slow Cooker Mexican Chicken Recipe is an Easy Slow Cooker Recipes. Being a mom of 8, I am an expert of making recipes that everyone loves and made with simple ingredients. This is one of those recipes.
Mexican Chicken is loaded with flavor and when shredded can be added to chicken tacos, burritos, enchiladas and more. If you loved our Mexican Shredded Chicken Recipe, then you are going to love this slow cooker version.
Table of Contents
Why This Recipe Works
All you need is a few simple ingredients to make this slow cooker Mexican shredded chicken recipe. This is the perfect recipe is meal prep with for the week to use in many different recipes.
We love making this recipe for our family gatherings or for a game day parties.
Ingredients
- Large Boneless, Skinless Chicken Breasts
- Diced Tomatoes
- Green Chilies
- Medium Onion, finely chopped
- Cloves Garlic, minced
- Ground Cumin
- Paprika
- Chili Powder
- Salt and Pepper to taste
- Chicken Broth
For the full list of ingredients and recipe, scroll to the bottom of the post to see the recipe card.
Variations Ideas
- Chicken – This recipe uses boneless, skinless chicken breasts for leaner meat, but you can also use boneless skinless chicken thighs for more flavor and moisture.
- Additions – This chicken is even better with added ingredients. Add chipotles in adobo sauce, corn, and green chiles.
- Seasoning – Feel free to change the seasonings to what you prefer. You can even use Homemade Taco Seasoning if you prefer. You can also add in or substitute with onion powder, oregano, or garlic powder.
Step by Step Instructions
Step 1 – Place the chicken breasts in the crockpot.
Step 2 – In a separate bowl, mix the diced tomatoes, green chilies, onion, garlic, cumin, paprika, and chili powder. Season with salt and pepper to taste.
Step 3 – Pour the tomato and spice mixture over the chicken in the crockpot; Add chicken broth to the crockpot. Mix thoroughly to ensure the chicken is evenly covered with the ingredients.
Step 4 – Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shreds with a fork. Once the chicken is cooked, shred it using two forks inside the crockpot. Stir to mix well with the sauce.
Recipe Tips
- Chicken – You can cook frozen chicken in the slow cooker or thawed chicken to make this recipe.
- Combine Sauce Ingredients – Combine the sauce ingredients before placing on top of the chicken. This helps to make sure everything is blended for delicious flavor.
- Cooking Time – The cooking time will vary based on this size of your chicken and if it is frozen. We like to cook the chicken on low for about 6 hours for best results.
- Shredded Chicken – You can shred the chicken with two forks, but learn how to shred chicken with a stand mixer. The stand mixer shreds the chicken perfectly and it saves time.
- Instant Pot – This Mexican Shredded Chicken can be made in the instant pot if you prefer. Instant Pot Shredded Chicken is a great recipe to follow, just add in the Mexican seasoning to make this recipe.
Serving Suggestions
This Crockpot Mexican Chicken Recipe is delicious served in many different ways. We have served over salads, made soft tacos, and burrito bowls.
We have even served over cilantro lime rice with a side of black beans and homemade salsa and tortilla chips.
Frequently Asked Questions
Refrigerate this Mexican Style Chicken leftovers in an airtight container for up to 5 days.
Yes, this Mexican Chicken can be prepared before cooking or placed in a freezer safe container after it is prepared. Make sure to store in a freezer zip lock bag and it will stay fresh for up to 3 months.
When you are ready to serve, thaw the Mexican chicken overnight in the fridge. Then reheat in the microwave or in the slow cooker. You can also put the frozen Mexican Chicken in the slow cooker to reheat and cook.
More Easy Mexican Chicken Recipes
- Slow Cooker Mexican Chicken Corn Chowder Recipe
- Crock Pot Mexican Chicken Soup Recipe
- The Best Baked Mexican Chicken
- Pollo Asado
We love hearing from you. If you make this Crock Pot Mexican Shredded Chicken Recipe, please leave us a comment or a star review.
Crock Pot Mexican Shredded Chicken
Ingredients
- 3 large boneless skinless chicken breasts
- 1 can 14.5 oz diced tomatoes
- 1 can 4 oz green chilies
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Place the chicken breasts in the crockpot.
- In a separate bowl, mix the diced tomatoes, green chilies, onion, garlic, cumin, paprika, and chili powder. Season with salt and pepper to taste.
- Pour the tomato and spice mixture over the chicken in the crockpot; Add chicken broth to the crockpot.
- Mix thoroughly to ensure the chicken is evenly covered with the ingredients.
- Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shreds with a fork.
- Once the chicken is cooked, shred it using two forks inside the crockpot. Stir to mix well with the sauce.
