Slow Cooker Mexican Shredded Chicken Recipe

I turn to this Slow Cooker Shredded Chicken whenever I want juicy, spice-packed meat that makes meal prep, salads, tacos and countless other dishes effortless.

I love how a few simple things can turn into a party on a plate. Using boneless skinless chicken breasts or thighs and a good jarred salsa, I let the slow cooker do all the heavy lifting.

This is the kind of Slow Cooker Shredded Chicken I make when I need dinners that actually behave themselves all week. It’s perfect for messing with Pulled Chicken Tacos Crock Pot Recipes or tossing into salads for lunch, and every batch somehow ends up better than the last.

It stays juicy, shreds real easy, and makes meal prep feel like cheating. Try it once, you’ll keep coming back.

Ingredients

• Main protein source, lean if breast, keeps you full, great for tacos and bowls.
• Tomato base adds fiber, vitamin C, a little sweetness and tang, jars save time.
• Adds crunch and savory depth, contains antioxidants and small amount of fiber.
• Sharp aromatic punch, boosts flavor and heart healthy compounds when cooked a bit.
• Brightens the whole dish with citrus acidity, adds vitamin C and freshness.
• Smoky heat, adds depth and spice, use sparingly it can be quite hot.
• Warm earthy spices that give Mexican flavor, low calorie, no sugar.
• Fresh herb, bright parsley like note, adds freshness and a slight citrusy kick.

Ingredient Quantities

• 2 to 3 lb boneless skinless chicken breasts or thighs, about 4 big ones
• 1 cup jarred salsa (mild or medium)
• 1/2 cup low sodium chicken broth
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar or honey, optional
• 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce, optional
• 2 tablespoons chopped fresh cilantro, optional
• 8 to 12 small corn or flour tortillas, for serving, optional

How to Make this

1. In a small bowl mix 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; stir in 1 tablespoon brown sugar or honey if you want a touch of sweet, and if using mince 1 chipotle pepper plus 1 teaspoon adobo sauce and add to the spice mix.

2. If you want extra flavor, quickly sear the 2 to 3 lb boneless skinless chicken (breasts or thighs) 1 to 2 minutes per side in a hot skillet with a little oil, but its optional. Place the chicken in the slow cooker on top of 1 small thinly sliced yellow onion and 3 minced garlic cloves.

3. Pour 1 cup jarred salsa and 1/2 cup low sodium chicken broth over the chicken and onions. Sprinkle the spice mix evenly over everything and rub it into the chicken so its well coated.

4. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken reaches 165 F and shreds very easily with forks.

5. Remove the chicken to a cutting board and shred with two forks (or use a hand mixer for 20 seconds if you want speed). Skim any excess fat from the liquid in the slow cooker if needed.

6. Return the shredded chicken to the slow cooker and stir to coat with the juices. Add 2 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro if using, then taste and adjust salt, sweetness or chipotle heat.

7. Serve hot in 8 to 12 small corn or flour tortillas or use for bowls, salads, meal prep, tacos, whatever. To warm tortillas wrap in a damp towel and microwave 30 to 60 seconds or heat each side in a dry skillet 15 to 20 seconds.

8. Leftovers keep well: refrigerate in an airtight container up to 4 days or freeze up to 3 months. To reheat without drying, add a splash of chicken broth and heat gently on the stove or in the microwave.

Equipment Needed

1. Slow cooker (4 to 6 quart)
2. Large skillet for searing and warming tortillas (cast iron or nonstick)
3. Cutting board
4. Sharp chef’s knife
5. Small bowl and measuring spoons for the spice mix
6. Measuring cups (1 cup and 1/2 cup) and a tablespoon measure, dont stress tiny variations
7. Tongs plus a spoon or rubber spatula for moving and coating the chicken
8. Two forks or a hand mixer to shred the chicken quickly

FAQ

Slow Cooker Mexican Shredded Chicken Recipe Substitutions and Variations

• Chicken: use about 3 cups shredded rotisserie chicken or two 12 oz cans of drained shredded chicken instead of raw breasts/thighs, you won’t need to cook as long.
• Salsa: swap 1 cup jarred salsa for 1 cup crushed canned tomatoes or passata plus 1 tsp chili powder and a pinch of salt for more control of heat and texture.
• Chicken broth: use 1/2 cup vegetable broth or 1/2 cup water with 1/2 tsp chicken or vegetable bouillon if you’re out of broth.
• Chipotle in adobo: use 1/2 tsp chipotle powder or 1 tsp smoked paprika plus 1/4 tsp cayenne (or a dash of hot sauce) to mimic the smoky heat.

Pro Tips

– Sear first if you can. A quick 1 to 2 minute sizzle per side on a hot pan gives way more brown, flavor and mouthfeel, but dont leave it there or you’ll overcook the edges. If you skip it, add a little extra salt and time to the slow cooker so it still tastes deep.

– Toast or bloom the spices. A dry skillet for 30 seconds wakes up the cumin and chili powder and makes the whole dish taste fresher, plus rubbing the mix into the meat helps the flavors penetrate. If you want heat control, keep the chipotle off to the side and add a little at a time after cooking.

– Be careful when shredding. Let the chicken rest a few minutes so it keeps juices, then use two forks or a hand mixer for about 15 to 20 seconds on low — too long and it gets stringy or mushy. Reserve some of the cooking liquid, then toss the shredded meat back in so it stays moist when served or stored.

– Fix the sauce like a pro. If it’s too thin, remove the chicken and simmer the liquid to reduce, or stir in a tiny cornstarch slurry to thicken quickly. Finish with lime juice and cilantro at the end for brightness, and always add a splash of broth when reheating so it doesnt dry out.