I've been making this slow cooker Mexican shredded chicken on repeat lately! As a busy mom juggling work, sports practices, and everything else that comes with raising three kids, I rely on recipes that make dinnertime easier. This is one of those recipes!
All I have to do is spend a few minutes loading the slow cooker in the morning, then come home to tender, flavorful chicken ready for dinner.
What I love even more about this recipe is how many different types of meals I can turn the shredded chicken into!
I've used the chicken for tacos, quesadillas, nachos, and burrito bowls. You could even use it as a shortcut protein in my Mexican skillet or sheet-pan quesadillas.
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Recipe Tips at a Glance
- Chicken: Boneless skinless chicken breast
- Cook time: About 6 hours on low or 3 hours on high
- Heat level: This is adjustable! The recipe is written for mild heat, but you can easily swap in hot salsa and add an extra scoop of chili powder if you like your meals spicier.
- Best salsa: Thick and chunky
- Great for: Tacos, quesadillas, salads, and bowls
Ingredient Notes
I make this recipe with chicken breasts, fire-roasted tomatoes, salsa, and a handful of pantry spices. Everything goes into the slow cooker at the same time, making it an easy option for busy weeknights!
- Chicken breast - I use boneless, skinless chicken breasts because they shred easily and stay tender in the slow cooker. While I have not tested this recipe with boneless, skinless chicken thighs, I think they would also work well based on my experience making these BBQ chicken thighs in the slow cooker.
- Salsa - I prefer thick and chunky salsa for this recipe because it adds flavor without making the cooking liquid overly thin. The rest of the salsa can be used to make this Mexican Taco Meatloaf.
- Canned tomatoes - Fire-roasted diced tomatoes add a subtle smoky flavor, but any type of canned diced tomato will work fine.
- Seasoning mix - A simple blend of smoked paprika, chili powder, cumin, onion powder, garlic powder, and kosher salt gives the chicken plenty of flavor without making it overly spicy.
*See the recipe card below for a detailed list of ingredients and measurements.
Step-by-Step Instructions with Photos
- Trim any fat or undesirable-looking sections from your chicken and place it in the bottom of your slow cooker.
- Add all of the seasonings to a small bowl and give them a good mix.
- Drizzle the chicken with olive oil, then sprinkle with the seasoning blend, and toss until the chicken is fully coated on all sides.
- Pour the tomatoes and salsa over top of the seasoned chicken breasts.
- There's no need to stir it, but you can if you'd like to.
- Cover the slow cooker and cook the Mexican chicken on low for about 6 hours or high for 3 hours.
- You'll know it's done when it pulls apart easily with a fork!
- Once the chicken is tender, all that's left to do is shred it and stir it back into the cooking juices.
- Serve warm in tacos, quesadillas, burritos, enchiladas, or over rice, and enjoy!
If you're looking for more Mexican-inspired slow-cooker chicken recipes, try my slow-cooker chicken enchiladas! For a faster option, my Dutch oven shredded chicken is a great place to start.
What I Serve with Mexican Chicken
On busy weeknights, the tacos or quesadillas are usually enough on their own. When I have a little more time though, I'll add one or two simple sides to the table. Here are my go-tos:
- Mexican-Style Blackened Corn made with frozen corn to keep everything seriously simple!
- An easy cabbage slaw tossed with Chipotle ranch dressing.
- A quick and easy Spanish rice. I make mine with basmati rice, canned tomatoes, tomato sauce or paste, and chili powder. I don't worry about toasting the uncooked rice!
- You can never go wrong with a good ol' can of refried beans!
Helpful Tips
- If your chicken seems too dry, you most likely overcooked it. Start checking for doneness around the 6-hour mark if you're cooking it on low (or the 3-hour mark on high). The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- If the chicken is firm or difficult to shred, it probably needs more time in the slow cooker. Cover the slow cooker and continue cooking in 30-minute increments until it's fork-tender.
- Are you wondering if you can use frozen chicken breasts? I recommend starting with thawed chicken breasts. Frozen chicken takes longer to cook and can spend too much time in the temperature "danger zone."
- Do you want more spice? I keep this recipe mild for my family, but if you like more heat, you can stir in chopped jalapeños, add a pinch of cayenne pepper, or top your meal with your favorite hot sauce.
How to Freeze for Meal Prep
- Make sure your chicken has fully cooled before freezing it.
- Transfer portions into freezer-safe containers or Ziploc bags.
- Ziplock bags should be frozen flat. They store more easily this way and will thaw faster.
- Freeze for up to 3 months.
If you tried this Slow Cooker Mexican Shredded Chicken Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Slow Cooker Mexican Shredded Chicken
Ingredients
- 2.5 pounds chicken breast boneless, skinless
- 1 ½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 14.5 ounces fire roasted diced tomatoes 1 small can, with juices
- 1 cup salsa thick and chunky
Instructions
- Trim any fat or undesirable-looking sections from your chicken and place it in the bottom of your slow cooker.
- Add all of the seasonings to a small bowl and give them a good mix.
- Drizzle the chicken with olive oil, then sprinkle with the seasoning blend, and toss until the chicken is fully coated on all sides.
- Pour the tomatoes and salsa over top of the seasoned chicken breasts. There's no need to stir it, but you can if you'd like to.
- Cover the slow cooker and cook the Mexican chicken on low for about 6 hours or high for 3 hours. You'll know it's done when it pulls apart easily with a fork!
- Once the chicken is tender, shred it and stir it back into the cooking juices.
- Serve warm in tacos, quesadillas, burritos, enchiladas, or over rice, and enjoy!
Nutrition
Notes
- This recipe yields approximately six, 1-cup servings.
- I keep this recipe mild for my family, but if you like more heat, you can use hot salsa, stir in chopped jalapeños, add a pinch of cayenne pepper, or top your meal with your favorite hot sauce.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
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