This Slow Cooker Mexican Chicken recipe is about to become your kitchen MVP. Imagine incredibly flavorful, shredded chicken, infused with authentic Mexican spices, salsa, and green chilies, ready to elevate your tacos, burritos, nachos, salads, and soups. The best part? It’s a “dump and run” recipe – simply toss the ingredients into your slow cooker and let it work its magic! Trust us, you NEED this recipe in your repertoire.
Shredded Mexican Chicken on a wood cutting board.
Why This Slow Cooker Mexican Chicken is a Must-Have
Let’s be honest, “need” is a strong word, but in the realm of delicious and easy recipes, this Slow Cooker Shredded Mexican Chicken truly earns that title. Consider this your ultimate, all-purpose Mexican chicken recipe – the only one you’ll ever need! It’s joining the ranks of other essential Mexican staples like Tacos Al Pastor, Carne Asada, and Slow Cooker Pork Carnitas, offering a versatile and flavorful protein base for countless meals.
Think about it: tacos, burritos, nachos, tostadas, enchiladas – all these dishes are only as good as their fillings. This Mexican Chicken? It’s stellar. It’s destined to be the star of your Mexican cooking adventures, and as a bonus, it’s incredibly simple to prepare and perfect for making ahead or even freezing for future meals. Use this flavorful chicken as the centerpiece of your dishes, or enhance them further with toppings like Guacamole, Homemade Salsa, Salsa Verde, or Pico de Gallo for an extra layer of yumminess.
The secret to this perfectly seasoned chicken lies in its slow cooker bath of Mexican-inspired flavors: salsa, green chilies, diced tomatoes, a touch of brown sugar for balance, and a hint of liquid smoke for that irresistible depth.
The chicken slowly simmers until it reaches fork-tender perfection. Then, it’s shredded and returned to those flavorful juices, soaking up every last bit of deliciousness.
At this point, you can drain any excess liquid. Pro tip: save that seasoned liquid to cook rice in! Inspired by our Slow Cooker Fajita Chicken recipe, cooking rice in the flavorful broth is a game-changer – you’ll have the most amazing Mexican rice to accompany your chicken. While the shredded chicken is fantastic on its own in tacos and burritos, if you’re serving it over rice, consider stirring in some enchilada sauce for added richness. It’s also incredible served with Restaurant Style Mexican Rice or Cilantro Lime Rice with Black Beans.
A large scoop of Shredded Mexican Chicken.
Ingredients You’ll Need for Crockpot Mexican Chicken
Let’s gather the simple ingredients that make this Slow Cooker Mexican Chicken recipe a winner:
- Chicken: You have options! Chicken breasts or chicken thighs both work beautifully in this recipe. If you opt for chicken thighs, keep an eye on the cooking time as they may cook a bit faster.
- Olive oil: Just a tablespoon of olive oil helps to lightly coat the chicken, keeping it moist and tender throughout the slow cooking process.
- Salsa: Choose your favorite salsa! Whether you prefer a chunky or smooth texture, mild or medium heat, the salsa is a key flavor component. Select mild salsa if you’re sensitive to spice, or medium if you enjoy a bit of warmth.
- Diced tomatoes: For the best flavor, reach for fire-roasted diced tomatoes. These offer a wonderful smoky depth and a touch of sweetness, with slightly less acidity than regular diced tomatoes. Look for fire-roasted tomatoes near the traditional diced tomatoes in your grocery store.
- Chopped green chiles: A 4-ounce can of chopped green chiles adds a delightful tanginess to the dish. Using mild green chiles allows you to control the overall heat level.
- Brown sugar: A touch of brown sugar is essential to balance the tangy heat from the salsa and green chilies. If you need to omit it, the recipe will still be delicious, just tangier.
- Liquid smoke: Don’t skip the liquid smoke! This ingredient adds a subtle smoky flavor that truly elevates the recipe. You can find liquid smoke in a bottle, usually in the condiment aisle near the barbecue sauces. Mesquite liquid smoke is recommended, but hickory also works well.
The Magic of Mexican Spices for Crockpot Chicken
The seasoning blend is what transforms this Crockpot Mexican Chicken into a flavor explosion. We use a mix of chili powder, chipotle powder, cumin, oregano, smoked paprika, onion powder, garlic powder, salt, and pepper to create the perfect Mexican flavor profile. Here are a few notes on key seasonings:
- Chili powder: This is the foundation of the Mexican flavor, so use a good quality chili powder like McCormick for the best results. Important note for international cooks: American chili powder is a blend of chilies, cumin, garlic powder, and herbs. Chili powders outside the US can be pure chile pepper and significantly hotter! Make sure to use American-style chili powder for this recipe to avoid excessive heat.
- Chipotle powder (pepper): Chipotle powder is a secret weapon in many recipes! It’s made from smoked and dried jalapenos ground into a powder, adding a smoky heat that’s more complex than just pure spice. If you don’t have chipotle powder, you can substitute with a pinch (start with 1/4 teaspoon) of cayenne pepper, but use it sparingly as cayenne is much hotter.
How to Make Mexican Shredded Chicken in Your Crock Pot: Simple Steps
Making this flavorful Mexican chicken in your slow cooker is incredibly easy:
- Prepare the chicken: Lightly rub the chicken breasts or thighs with olive oil and place them in the bottom of your slow cooker.
- Add the flavors: Pour all the remaining ingredients (except for hot sauce) over the chicken in the slow cooker.
- Slow cook to perfection: Cook on high for 2-4 hours or on low for 6-7 hours, or until the chicken is tender enough to shred easily with a fork.
- Shred and flavor boost: Once cooked, shred the chicken directly in the slow cooker using two forks. Let it cook on low for another 20 minutes to allow the shredded chicken to absorb even more of the flavorful juices.
- Drain and serve: Drain any excess liquid from the slow cooker. Taste the chicken and add hot sauce to your liking if you want an extra kick.
Mexican Chicken Crock Pot Variations: Customize Your Dish
Want to switch things up? Here are some delicious variations to personalize your Slow Cooker Mexican Chicken:
- Chicken thighs: For richer flavor, use boneless, skinless chicken thighs. They may require slightly less cooking time, so check for tenderness sooner.
- Beans: Add your favorite beans like black beans or pinto beans for extra heartiness and protein. You might need to adjust the salt to taste.
- Corn: Stir in fresh, frozen, or canned corn for sweetness and texture.
- Extra green chiles: For a tangier flavor, add an extra can of green chiles.
- Salsa swap: If you prefer a smoother sauce or want to adjust the tomato texture, use additional salsa in place of diced tomatoes. Start with 1/4 cup and taste as you go, as salsa will add more flavor.
- Jalapenos for heat: Instead of hot sauce, add jarred jalapenos for a different kind of heat.
- Enchilada sauce: For saucier Mexican chicken, stir in some enchilada sauce at the end and heat through.
- Cheesy Mexican chicken: Make it cheesy! Stir in shredded Mexican cheese blend, cheddar, or pepper Jack cheese until melted for extra indulgence.
- Add grains: Mix in cooked rice or quinoa for added texture and to make it a more complete meal. You may need to add a bit more salt and salsa to taste.
Serving Ideas for Versatile Shredded Mexican Chicken
This shredded Mexican chicken is incredibly versatile! Its simple yet flavorful seasoning makes it perfect for a wide range of dishes. Here are some popular ways to enjoy it:
- Tacos and Burritos: The classic and most obvious choice! Load up tortillas with this delicious chicken and your favorite toppings.
- Nachos and Tostadas: Spread the shredded chicken over tortilla chips or tostadas for a flavorful base for nachos or tostadas.
- Salads and Bowls: Add protein to your Mexican-inspired salads or grain bowls.
- Soups and Chili: Enhance your chicken tortilla soup or chili recipes with this pre-cooked, flavorful chicken.
- Quesadillas and Empanadas: Use it as a filling for quesadillas or empanadas.
- Baked Mexican Chicken Burritos (Chimichangas): Take inspiration from “Smothered Baked Mexican Chicken Burritos aka ‘Skinny Chimichangas'” and use this chicken as the star filling.
Don’t wait any longer – your taste buds are calling for this incredible Slow Cooker Mexican Chicken! Make it tonight, tomorrow, or as soon as possible!
Storing and Reheating Your Slow Cooker Mexican Chicken
- Storing: Let the Mexican chicken cool completely, then transfer it with the remaining liquid to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: Allow the chicken to cool fully, then transfer it with the liquid to a freezer-safe container or divide it into smaller portions. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Microwave the chicken for 1 minute, then in 20-second intervals until heated through. Alternatively, gently simmer on the stovetop until warmed through.
- Slow cooker reheating: For larger quantities, reheat in the slow cooker on low for 1-2 hours, stirring occasionally, until warmed through.
Tools You Might Need
- Crockpot: A reliable slow cooker is essential for this recipe.
- Cutting Board: A sturdy cutting board for prepping ingredients.
- Chipotle Chile Pepper: To add that signature smoky heat.
- Fire Roasted Diced Tomatoes: For the best depth of flavor.
See Favorite Tools
More Mexican Recipes to Explore
Crock Pot Mexican Chicken Recipe
This Easy Slow Cooker Shredded Mexican Chicken is simmered with Mexican spices, salsa, and green chilies for incredibly flavorful chicken perfect for tacos, burritos, nachos, soups, salads, and more! It’s a simple “dump and run” recipe you’ll rely on.
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 servings
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Ingredients
- 2 pounds chicken breasts or thighs
- 1 tablespoon olive oil
- 1/2 cup mild salsa (or medium for spicier flavor)
- 3-4 tablespoons brown sugar ** (adjust based on salsa heat)
- 1 4 oz can mild diced green chilies
- 1 14.5 oz can fire-roasted diced tomatoes, drained (or regular diced tomatoes)
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp each ground cumin, garlic powder, onion powder
- 1/2 tsp each smoked paprika, dried oregano, black pepper
- 1/2 teaspoon ground chipotle chili pepper (optional, for extra heat)
- 1 teaspoon liquid smoke
- Hot sauce, to taste (optional)
Instructions
- Rub chicken with olive oil and place in your slow cooker. Add all remaining ingredients except hot sauce.
- Cook on high for 2-4 hours or low for 6-7 hours, until chicken shreds easily.
- Shred chicken and return to slow cooker. Cook on low for 20 mins to absorb juices.
- Drain excess liquid. Taste and add hot sauce if desired.
Video
Recipe Notes
Instant Pot Instructions: Cook on high pressure for 13 minutes, natural release for 15 mins. Shred, pressure cook 5 mins more.
Tips for Success:
- Liquid smoke adds a key smoky flavor – find it near BBQ sauces.
- Adjust brown sugar: 3 tbsp for mild salsa/no chipotle powder, 4 tbsp for medium salsa and/or chipotle powder to balance heat.
- Save drained liquid to cook rice for extra flavorful Mexican rice.
- For saucier chicken, stir in enchilada sauce after draining.
- Chicken freezes well for up to 3 months.
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