Craving authentic Mexican flavors without the fuss? Look no further! This Mexican Shredded Chicken Crock Pot recipe is a game-changer for busy weeknights, potlucks, or any time you need a delicious, hands-off meal. A family favorite for over a decade, this recipe uses just 3 simple store-bought ingredients and your trusty slow cooker to create incredibly tender and flavorful shredded chicken. Get ready to transform your tacos, salads, burritos, and more with this versatile and easy dish!
Slow cooker mexican shredded chicken pin graphic for Pinterest.
Before we dive into the recipe, let’s talk about simplicity and flavor. What makes this crock pot mexican shredded chicken so special? It’s all about maximizing taste with minimal effort. The secret ingredient is your favorite store-bought salsa! Choosing the right salsa is key to infusing your chicken with incredible depth and zest.
Choosing the Perfect Salsa for Your Crock Pot Mexican Chicken
For the best results, opt for a salsa that is thinner in consistency and has plenty of liquid. Think restaurant-style salsas rather than chunky pico de gallo. The extra liquid is crucial for keeping your chicken moist and juicy throughout the slow cooking process, preventing it from drying out and ensuring every bite is packed with flavor. Feel free to experiment with different salsa varieties – from mild to spicy, roasted tomato to tomatillo – to customize the flavor profile of your mexican shredded chicken crock pot.
How to Make Mexican Shredded Chicken in a Crock Pot: Step-by-Step
Making this mexican shredded chicken crock pot recipe is as easy as 1-2-3! Here’s a simple guide to walk you through it:
Step 1: Combine Ingredients in Your Slow Cooker
In your slow cooker, combine your chosen salsa and taco seasoning. Give it a good stir to ensure the taco seasoning is well distributed throughout the salsa. Next, add your chicken breasts to the slow cooker. You can either mix the salsa and taco seasoning first and then add the chicken, or simply layer everything directly into the crock pot – both methods work perfectly! I personally prefer mixing the spices into the salsa beforehand to ensure even flavor distribution.
Close-up of shredded Mexican chicken with cilantro and lime in a cast iron skillet.
Step 2: Slow Cook to Perfection
Now for the “set it and forget it” part! Cover your slow cooker and cook on low heat for 5 hours or high heat for 3 hours. Cooking times can vary depending on your specific slow cooker model, so it’s always a good idea to check on the chicken periodically. You can flip the chicken breasts or spoon the salsa over them during cooking to keep them consistently moist.
To ensure your chicken is cooked perfectly and safely, use an internal meat thermometer. Insert the thermometer into the thickest part of a chicken breast. You’re aiming for an internal temperature of 155°F (68°C). Be careful not to overcook the chicken, as this can make it dry.
Step 3: Shred and Finish
Once the chicken reaches 155°F, remove it from the slow cooker and let it rest for a few minutes. Resting allows the juices to redistribute, resulting in even more tender and flavorful shredded chicken. Now it’s time to shred! There are several methods you can use to shred chicken, from using two forks to a stand mixer. My personal favorite is using a hand mixer for super quick and easy shredding.
After shredding, return the chicken to the slow cooker and stir it into the salsa. Make sure every strand of chicken is coated in the flavorful sauce. Continue cooking for another 30-60 minutes on low or high heat to allow the shredded chicken to absorb even more flavor and heat through completely.
Mexican shredded chicken in a white slow cooker on a kitchen counter.
Why You’ll Absolutely Love This Crock Pot Mexican Shredded Chicken
This mexican shredded chicken crock pot recipe isn’t just easy; it’s incredibly versatile and budget-friendly too! Here’s why it’s a recipe you’ll want to make again and again:
- Budget-Friendly Mexican Fiesta: Eating out at Mexican restaurants can quickly add up, especially for families. This recipe brings the delicious flavors of your favorite Mexican restaurant to your home kitchen at a fraction of the cost. Skip the expensive queso and margarita bill and enjoy a satisfying and affordable meal.
- Unbelievably Easy: Seriously, this is one of the easiest chicken recipes you’ll ever encounter. It’s truly a “dump and go” recipe. No complicated steps, no searing, no marinating, just simple ingredients and minimal effort. Perfect for busy weeknights when you want a delicious home-cooked meal without spending hours in the kitchen.
- Versatility is Key: The beauty of this recipe lies in its simplicity. The chicken takes on the flavor of the salsa and taco seasoning, making it a blank canvas for endless culinary creations. Use it in tacos, burritos, salads, nachos, quesadillas, burrito bowls, or piled high on tostadas. The possibilities are truly limitless!
Recipe Variations to Spice Things Up
Want to customize your mexican shredded chicken crock pot recipe? Here are a few delicious variations to try:
- Get Creative with Salsa: The salsa is the star of the show, so don’t be afraid to experiment with different flavors! Take your crock pot mexican chicken to the next level by using unique salsas like peach mango, fire-roasted habanero, salsa verde, tomatillo, or even pineapple salsa. Each salsa will impart a distinct flavor profile to your chicken, keeping things exciting and flavorful.
- Gluten-Free Mexican Chicken: Easily make this recipe gluten-free by checking the labels of your taco seasoning and salsa to ensure they are certified gluten-free.
- Whole30 and Paleo Friendly: For a Whole30 or Paleo compliant version, use store-bought salsa and taco seasoning that are free from sweeteners and other non-compliant ingredients. Alternatively, you can easily make your own Whole30 salsa and Whole30 taco seasoning at home for complete control over the ingredients.
Note: Recipe modifications may alter the final outcome. Variations suggested are based on simple changes believed to work well, but results are not guaranteed.
Square image of shredded Mexican chicken in a white slow cooker.
Recipe By: Cheryl Malik
5 from 25 votes
Slow Cooker Mexican Shredded Chicken Recipe
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
This incredibly simple Mexican shredded chicken recipe, made in your slow cooker with just three ingredients, delivers unbelievably tender and flavorful chicken. You’ll never guess how easy it is to make!
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Yields: 6 servings
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Equipment
- 6-quart Crockpot or similar slow cooker
- Large wooden spoon
- Tongs
- Internal meat thermometer
- Tools for shredding chicken (see Notes)
Ingredients
- 1 cup salsa (store-bought or make your own; any brand, any variety)
- 2 tablespoons taco seasoning (store-bought or make your own)
- Salt to taste, optional
- 3 medium boneless, skinless chicken breasts (approximately 2 pounds total)
Instructions
- Add 1 cup salsa and 2 tablespoons taco seasoning to the slow cooker. Stir well to combine. Add salt to taste, if desired.
- Add chicken breasts to the slow cooker. Flip chicken breasts over to coat in salsa, or spoon salsa over the top.
- Secure the lid on the slow cooker. Set slow cooker to LOW for 5 hours or HIGH for 3 hours.
- After 4 hours on LOW or 2 hours on HIGH, carefully uncover the slow cooker. Insert an internal meat thermometer into the center of a chicken breast. If the internal temperature is below 155°F (68°C), replace the lid and continue cooking until it reaches 155°F.
- Once the chicken reaches 155°F, remove it from the slow cooker and place it on a cutting board or in a large mixing bowl. Let the chicken rest for 5 minutes.
- After resting, shred the chicken using your preferred method (see Notes). Return the shredded chicken to the slow cooker.
- Stir the shredded chicken into the salsa, then replace the lid. Set slow cooker to HIGH for 30 minutes or LOW for 60 minutes.
- When cook time ends, portion the chicken into desired serving sizes. Serve shredded chicken in tacos, enchiladas, burritos, salads, or bowls.
Recipe Notes
- Leftovers: Let shredded chicken cool completely. Refrigerate chicken and liquid in an airtight container for up to 5 days.
Shredding Methods
- Hand Shredded: Use your hands/fingers to pull the chicken apart.
- Two Forks: Use two forks to pull and shred the chicken.
- Hand Mixer: Break chicken into chunks and use a hand mixer on medium speed to shred.
- Stand Mixer: Use a stand mixer with the paddle attachment on medium-low speed.
- Food Processor: Break chicken into chunks and use the dough blade in a food processor in batches. Process for 30 seconds or until shredded.
Nutrition Information (Approximate, per serving)
Serving Size: 1 serving
Calories: 186cal
Protein: 33g
Fat: 4g
Saturated Fat: 1g
Trans Fat: 0.02g
Cholesterol: 97mg
Sodium: 527mg
Potassium: 671mg
Total Carbs: 3g
Fiber: 1g
Sugar: 2g
Net Carbs: 2g
Vitamin A: 332IU
Vitamin C: 3mg
Calcium: 20mg
Iron: 1mg
Nutrition Disclaimer: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
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