Easy Crockpot Mexican Shredded Chicken
This easy crockpot Mexican shredded chicken has been my saving grace more times than I can count. Don’t sleep on cooking chicken in the slow cooker, it’s seriously a game changer. Just throw everything in the pot, go about your day, and have delicious chicken ready for you when you’re back! So easy.
Plus, you can eat this on anything and everything. Tacos, salads, quesadillas, nachos, whatever you’re in the mood for. It’s the bulk protein recipe I didn’t know I was missing out on until I made it.
The Chicken
I always use chicken breasts. In my opinion, they are the easiest to work with and turn out so good every single time. However, any lean chicken will work great with this. Tenderloins are another great option.
I like to use fresh chicken breasts, but you can also use frozen. Just let them thaw before cooking.
The Rest
All of the other ingredients in this recipe are flexible. Just use whatever you have on hand or what is at your local grocery store.
- Onion: I use a white onion.
- Taco seasoning: My homemade taco seasoning is delicious in this recipe, but you could sub 1 packet taco seasoning.
- Chopped green chiles: I usually go with mild or medium, but use a hotter one if you like more spice.
- Diced tomatoes: I get petite diced because I don’t like huge tomato chunks.
- Salsa: I’ve made this with both red and green salsa and both turn out great and are about equal in calories. Use whatever you like!
Cook Time
This easy crockpot Mexican shredded chicken can be cooked on low for 6-8 hours (my favorite) or on high for 3-4 hours (if you’re shorter on time).
This shredded chicken seriously makes life so much easier. I make this at the beginning of the week so meals are a breeze for Ty and I.
To Store
Once cooled, transfer chicken to an airtight container and keep in the fridge for up to 4 days.
Similar Recipes
Can’t wait for you guys try it out!! And be sure to whip up some Crispy Chicken Tacos with it.
As always, let me know if you have any questions and leave a comment/review if you make it! I hope everyone is staying warm and cozy…I can’t believe we’re in November! Where the heck did this year go?!
Equipment
Ingredients
- 2.5-3 lbs boneless, skinless chicken breasts (about 4 breasts)
- 1 small white onion (200 g) chopped
- 2 tbsp taco seasoning *see notes
- 1 4 oz can chopped green chiles
- 1 14.5 oz can petite diced tomatoes (drained)
- 1 cup salsa (240 g) red or green
- cilantro and lime to garnish (optional)
Instructions
- Place chicken breasts in the bottom of a slow cooker and add onion, taco seasoning, green chiles, diced tomatoes, and salsa on top. You don't need to mix, just put the lid on and let that cook for 6-8 hours on low or for 3-4 hours on high.
- Once chicken is cooked, shred with either two forks or a hand mixer. Toss chicken around to soak up all the juices. Top with limes slices and cilantro if desired and enjoy!
Notes
- Taco seasoning: Can sub 1 taco seasoning packet for 2 tbsp taco seasoning
This is SO good!!