I’m sharing my Mexican Shredded Chicken because a few bold spices and gentle slow cooking turn ordinary breasts into juicy, endlessly versatile meat for meal prep, tacos, salads and more.

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I love recipes that do the heavy lifting, and this Slow Cooker Mexican Shredded Chicken lives up to the hype. Using boneless skinless chicken breasts and a tangy salsa verde it somehow becomes ridiculously juicy and endlessly adaptable for meal prep or a fast weeknight.

It hits those Pulled Chicken Tacos Crock Pot Recipes vibes and has Slow Cooker Shredded Chicken appeal, but with a bright twist that makes you want to taste it right away. I’m not gonna spoil the little secret, you’ll have to find it yourself, but trust me it disappears fast.

Why I Like this Recipe

– I like that it comes out super tender so dinner feels effortless and i dont have to fuss
– I like the bold, layered flavors that still taste homemade even when im rushed
– I like that it makes a lot so i get easy leftovers and dont have to cook every night
– I like how flexible it is, i can use it many different ways so meals never get boring

Ingredients

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Ingredient Quantities

3 lb boneless skinless chicken breasts or thighs (about 6 breasts)

1 cup salsa verde or your favorite red salsa, whichever you like

1/2 cup low sodium chicken broth

1/4 cup fresh lime juice (about 2 limes)

1 small yellow onion, chopped

3 cloves garlic, minced

2 tsp ground cumin

1 1/2 to 2 tsp chili powder, depends on how spicy you want it

1 tsp smoked paprika

1 tsp dried oregano (Mexican oregano if you can find it)

1 tsp onion powder

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper or red pepper flakes, optional

1 tbsp olive oil

1 tbsp brown sugar or honey, optional (to balance acidity)

2 tbsp chopped fresh cilantro, optional for garnish

How to Make this

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1. Pat the 3 lb boneless skinless chicken dry, sprinkle the 1 tsp kosher salt, 1/2 tsp black pepper, 2 tsp ground cumin, 1 1/2 to 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp garlic powder and the optional 1/4 tsp cayenne over the pieces so theyre evenly coated.

2. Heat 1 tbsp olive oil in a skillet over medium high heat and sear the chicken 1 to 2 minutes per side just until golden; searing is optional but it adds a lot more flavor, so i always do it.

3. Put the chopped small yellow onion and the 3 cloves minced garlic in the slow cooker, place the seared chicken on top, then pour in 1 cup salsa verde or your favorite red salsa, 1/2 cup low sodium chicken broth and 1/4 cup fresh lime juice. If you want to balance acidity add 1 tbsp brown sugar or honey now.

4. Give everything a quick stir so the spices come off the chicken into the sauce and the onion gets mixed in, then cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and is falling apart tender.

5. Remove the chicken to a cutting board or bowl and shred with two forks, or for a super fast hack put the warm chicken in a stand mixer for 20 to 30 seconds on low, it shreds perfectly.

6. While the chicken rests, skim any excess fat from the slow cooker sauce and taste it, if it seems thin, pour the sauce into a saucepan and simmer a few minutes to reduce and concentrate the flavors.

7. Return the shredded chicken to the sauce and stir well so it soaks up the juices, squeeze a little extra lime if it needs brightness and adjust salt or a touch more brown sugar or honey if it tastes too acidic.

8. Garnish with 2 tbsp chopped fresh cilantro if using, then serve right away in tacos, burrito bowls, salads or cool and store for meal prep.

9. Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months; to reheat, warm gently in a skillet with a splash of chicken broth so it doesnt dry out.

Equipment Needed

1. Slow cooker (crockpot), the main cooking vessel
2. Heavy skillet or cast iron pan for searing the chicken
3. Cutting board (for chopping onion and prepping chicken)
4. Chef’s knife (or a good sharp knife)
5. Measuring spoons plus 1/4 cup and 1 cup measuring cups
6. Tongs or a spatula to flip and move the chicken
7. Wooden spoon or heatproof spatula to stir and skim sauce
8. Two forks for shredding, or a stand mixer with paddle if you wanna shred fast
9. Small saucepan to reduce the sauce if needed, and a ladle or slotted spoon to skim fat
10. Airtight containers for storing leftovers

FAQ

Q: How long do I cook the chicken in the slow cooker? A: Cook on low for about 6 to 7 hours or on high for 3 to 4 hours, until the internal temp reaches 165 F and it shreds easily. If you want more sauce flavor, shred the chicken and let it sit in the hot sauce for another 15 to 30 minutes.

Q: Should I use breasts or thighs? A: Thighs stay juicier and are more forgiving, breasts are leaner and can dry out if overcooked. Either works fine, just check temp and shred as soon as it hits 165 F. A quick sear in olive oil before the slow cooker adds extra flavor but it isnt required.

Q: My chicken came out a little dry, what can I do? A: Shred it and stir it back into the cooking liquid so it soaks up the juices, or add a splash of extra chicken broth or salsa and heat 10 to 15 minutes. Using thighs next time or reducing cook time helps avoid dryness.

Q: How can I make it less spicy or more mild? A: Use a mild salsa, reduce or skip the chili powder and cayenne, and add a bit of brown sugar or honey to balance acidity. A dollop of sour cream or avocado on the taco also cools it down.

Q: Can I freeze or store leftovers? A: Yes. Refrigerate for 3 to 4 days in an airtight container. Freeze up to 3 months, portioned in freezer bags. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Q: What are fast ways to use or stretch this chicken? A: Tacos, burrito bowls, quesadillas, nachos, salads, or mix with rice and beans. To stretch more, mix shredded chicken with black beans, corn and extra salsa for a filling, cheaper combo.

Slow Cooker Mexican Shredded Chicken Recipe Substitutions and Variations

Chicken: swap the raw breasts/thighs for about 4 cups shredded rotisserie chicken to skip slow cooking, or use firm tofu or canned young jackfruit for a vegetarian option — both soak up the sauce well.
Salsa verde / red salsa: use 1 cup enchilada sauce, 1 cup canned diced tomatoes with green chiles, or 1 cup roasted tomatillo salsa if you cant find salsa verde.
Chicken broth: substitute 1/2 cup vegetable broth, or 1/2 cup water plus 1/2 teaspoon chicken bouillon, or low sodium beef broth in a pinch.
Lime juice / brown sugar: swap lime juice 1:1 with lemon juice, or a splash of orange juice for milder sweetness; replace brown sugar or honey with maple syrup or agave (use a little less if its very sweet) or just skip it if you like it tangy.

Pro Tips

– Dont skip the quick sear. Pat the chicken dry, heat the pan hot, and sear in batches so they dont steam. That little brown crust gives way more flavor than you think. Use an instant read thermometer to stop at 165 F so you dont overcook it.

– Let the spice rub sit on the chicken for 15 to 30 minutes if you have time, or even overnight in the fridge. Fresh lime zest added with the juice amps brightness without extra acid. If you cant find Mexican oregano, regular oregano with a pinch of extra cumin helps mimic the flavor.

– Shred smart. The stand mixer trick is amazing but dont overdo it or youll get mealy chicken. Start on low for 20 seconds and check. Before shredding scoop out and reserve about a cup of the sauce so you can control thickness and seasoning when you mix it back in.

– Fix the sauce fast. If its thin, simmer to reduce or whisk a teaspoon of cornstarch with cold water and stir into simmering sauce to thicken. For storing freeze in meal-size portions submerged in sauce so reheats stay juicy. When reheating add a splash of chicken broth and squeeze fresh lime at the end for brightness.

Slow Cooker Mexican Shredded Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Mexican Shredded Chicken because a few bold spices and gentle slow cooking turn ordinary breasts into juicy, endlessly versatile meat for meal prep, tacos, salads and more.

Servings

servings

Calories

428

kcal

Equipment: 1. Slow cooker (crockpot), the main cooking vessel
2. Heavy skillet or cast iron pan for searing the chicken
3. Cutting board (for chopping onion and prepping chicken)
4. Chef’s knife (or a good sharp knife)
5. Measuring spoons plus 1/4 cup and 1 cup measuring cups
6. Tongs or a spatula to flip and move the chicken
7. Wooden spoon or heatproof spatula to stir and skim sauce
8. Two forks for shredding, or a stand mixer with paddle if you wanna shred fast
9. Small saucepan to reduce the sauce if needed, and a ladle or slotted spoon to skim fat
10. Airtight containers for storing leftovers

Ingredients

3 lb boneless skinless chicken breasts or thighs (about 6 breasts)
1 cup salsa verde or your favorite red salsa, whichever you like
1/2 cup low sodium chicken broth
1/4 cup fresh lime juice (about 2 limes)
1 small yellow onion, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 to 2 tsp chili powder, depends on how spicy you want it
1 tsp smoked paprika
1 tsp dried oregano (Mexican oregano if you can find it)
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper or red pepper flakes, optional
1 tbsp olive oil
1 tbsp brown sugar or honey, optional (to balance acidity)
2 tbsp chopped fresh cilantro, optional for garnish

Directions

Pat the 3 lb boneless skinless chicken dry, sprinkle the 1 tsp kosher salt, 1/2 tsp black pepper, 2 tsp ground cumin, 1 1/2 to 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp garlic powder and the optional 1/4 tsp cayenne over the pieces so theyre evenly coated.
Heat 1 tbsp olive oil in a skillet over medium high heat and sear the chicken 1 to 2 minutes per side just until golden; searing is optional but it adds a lot more flavor, so i always do it.
Put the chopped small yellow onion and the 3 cloves minced garlic in the slow cooker, place the seared chicken on top, then pour in 1 cup salsa verde or your favorite red salsa, 1/2 cup low sodium chicken broth and 1/4 cup fresh lime juice. If you want to balance acidity add 1 tbsp brown sugar or honey now.
Give everything a quick stir so the spices come off the chicken into the sauce and the onion gets mixed in, then cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and is falling apart tender.
Remove the chicken to a cutting board or bowl and shred with two forks, or for a super fast hack put the warm chicken in a stand mixer for 20 to 30 seconds on low, it shreds perfectly.
While the chicken rests, skim any excess fat from the slow cooker sauce and taste it, if it seems thin, pour the sauce into a saucepan and simmer a few minutes to reduce and concentrate the flavors.
Return the shredded chicken to the sauce and stir well so it soaks up the juices, squeeze a little extra lime if it needs brightness and adjust salt or a touch more brown sugar or honey if it tastes too acidic.
Garnish with 2 tbsp chopped fresh cilantro if using, then serve right away in tacos, burrito bowls, salads or cool and store for meal prep.
Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months; to reheat, warm gently in a skillet with a splash of chicken broth so it doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 314g
Total number of serves: 6
Calories: 428kcal
Fat: 10.5g
Saturated Fat: 2.5g
Trans Fat: 0g
Polyunsaturated: 2.5g
Monounsaturated: 5g
Cholesterol: 193mg
Sodium: 504mg
Potassium: 647mg
Carbohydrates: 7.3g
Fiber: 0.7g
Sugar: 3g
Protein: 70g
Vitamin A: 400IU
Vitamin C: 12mg
Calcium: 42mg
Iron: 2.6mg

Slow Cooker Mexican Shredded Chicken Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Mexican Shredded Chicken Recipe Substitutions and Variations

Pro Tips