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    Home » Healthy Chicken Recipes » Slow Cooker Mexican Shredded Chicken

    Slow Cooker Mexican Shredded Chicken

    Published: May 26, 2022 · Modified: Jun 5, 2022 by Tammy Overhoff

    Jump to Recipe Print Recipe

    This Slow Cooker Mexican Shredded Chicken is a delicious and juicy chicken recipe that you can use in your favorite tacos, burritos, or enchiladas. It is easy to throw together on the weekend and keep in the refrigerator for a quick weeknight meal.

    slow cooker Mexican shredded chicken

    I’ve been making this slow cooker Mexican chicken recipe for years. I shared it back in 2011 as one of the first recipes I learned to make ahead of time to have ready for easy healthy dinners.

    I’ve made this recipe well over a hundred times and wanted to share some new tips and variations I’ve learned since then.

    Also, check out my popular Crock pot Shredded Chicken and Crockpot Buffalo Shredded Chicken recipes. You can see all my ideas and tips for shredded chicken recipes.

    Jump to:
    • Reasons You’ll Love This Recipe
    • Ingredients
    • How to Make Slow Cooker Mexican Shredded Chicken
    • Supplies
    • Cooking tips
    • Serving suggestions
    • Meal Prep and Freezer Tips
    • Slow Cooker Mexican Shredded Chicken
    • More Chicken Recipes

    Reasons You’ll Love This Recipe

    1. Simple pantry ingredients. All you need is a can of tomato sauce, chicken stock, taco spices, and chicken breasts to get this recipe going!
    2. Cooks in the slow cooker. After all the ingredients are in, set it and forget it for 5-6 hours.
    3. It’s a versatile recipe. Use this shredded Mexican chicken in all of your favorite Mexican inspired recipes. The ideas are endless.
    4. The entire family will love this recipe. Even the pickiest of eaters will look forward to stuffing this shredded chicken into a tortilla!
    5. It is meal prep and freezer-friendly. This Mexican shredded chicken recipe is my favorite to make ahead of time. It can be stored in the fridge for up to 4 days or frozen for up to 6 months. I’ll give more meal prep tips below.

    Ingredients

    ingredient to make shredded mexican chicken.
    • Organic boneless skinless chicken breasts. I use three chicken breasts that come to about 1 ½ – 2lbs pounds. You could use boneless chicken thighs too.
    • Tomato sauce. I use an organic tomato sauce that doesn’t include any sugar, additives, or preservatives. Make sure to read to the label before purchasing.
    • Spices. The spices used in this recipe create a delicious yet straightforward taco seasoning. Sometimes I spice it up with cayenne pepper, smoked paprika, or chipotle peppers. You can also use this homemade taco seasoning.
    • Chicken stock. I add chicken stock to keep the chicken covered in liquid so it stays juicy and doesn’t dry out.

    How to Make Slow Cooker Mexican Shredded Chicken

    collage showing how to make mexican shredded chicken.
    • In a small bowl, stir together all of the spices. 
    • Add the chicken breasts to crockpot and then sprinkle with the seasoning mix.
    • Pour the tomato sauce and chicken stock in with the chicken and spices. Mix the ingredients by flipping the chicken breasts a few times.
    • Cover and cook for 5-6 hours on low. 
    • Remove the chicken from the slow cooker and place it into a glass mixing bowl. Using a hand mixer or two forks, shred the chicken.
    • You can shred the chicken in the crockpot, but I like to control the amount of sauce in with the chicken, so I shred it separately in a bowl. 
    • Add ½ cup or so of sauce from the slow cooker in with the chicken. The last thing to do is to squeeze lime juice in with the chicken and season with salt.

    Supplies

    • Crockpot – I love this programmable crockpot.
    • Mixing bowls – This is Pyrex set I’ve had for years!
    • Hand mixer – I like this one by Cuisinart.
    • Glass storage containers – Ello and Pyrex are my favorite glass meal prep containers.
    • Souper Cubes – these are my new go-to favorite tools for freezing foods.

    Cooking tips

    • Leave the sugar out to make it whole 30, paleo, and keto. The small amount of sugar balances the tomatoes’ acidity out, but it’s not 100% necessary to the recipe so leave it out if you’re removing sugar from your diet.
    • Substitute fire-roasted or chili-flavored diced tomatoes for the tomato sauce. This swap will give it more flavor and texture.
    • If you like spice, add a can of diced chilis, some sliced jalapenos, or a couple of chipotle peppers in adobe sauce. You can also use ground chipotle powder in the seasoning.
    • Add in a can of black beans or corn. A can of each will add flavor and texture to the shredded chicken.
    • Stir in cilantro at the end for fresh flavor.

    Use your imagination and stir any of your favorite Mexican-inspired ingredients into this versatile slow cooker Mexican shredded chicken

    cover slow cooker with chicken in it

    Serving suggestions

    Have a healthy dinner on the table in less than 30 minutes using all of these ideas.

    • Quesadillas – our favorite way to use shredded Mexican chicken is to stuff a tortilla with chicken and cheese and then grill it using our grill pan. Serve it with salsa and sour cream!
    • Chicken tacos – If you’re bored with ground beef tacos, fill a taco shell with chicken and all your favorite toppings.
    • Burrito Bowls – Layer a bowl with rice, chicken, salsa, avocado, sour cream, and more!
    • Salads – Switch out the ground beef or turkey for shredded chicken in this delicious dorito taco salad.
    • Pizza – Top a pita pizza or homemade pizza with taco sauce and then layer with cheese and chicken. 
    • Sheet Pan Nachos – Swap out the ground turkey taco meat for shredded Mexican chicken, and then layer your favorite cheese and nacho ingredients. 
    • Stuffed taco sweet potatoes – Bake a sweet potato and fill it with chicken and your favorite Mexican toppings.
    • Taco stuffed spaghetti squash – For a low carb Mexican-inspired dinner, mix the chicken in with the spaghetti squash, cheese, taco sauce, and bake until bubbly.
    • Creamy Mexican Chicken – Stir cream cheese into the cooked shredded Mexican chicken and use in a burrito or quesadilla.
    • Taco Pasta – Use this Mexican chicken in place of ground beef in this tasty creamy taco pasta recipe.
    • Mexican lasagna – layer in this flavorful chicken for a spicy Mexican flare.
    a bowl with shredded mexican chicken.

    Meal Prep and Freezer Tips

    You can prepare this Slow Cooker Mexican Chicken ahead of time to use in quick healthy dinner recipes during the week.

    Store the shredded Mexcican chicken in the fridge for up to 4 days. I like using glass containers over plastic when storing foods because it keeps everything fresh longer.

    Another way is to freeze it into recipe ready portions using plastic freezer bags or Souper cubes. This chicken can be frozen up to 6 months.

    shredded taco chicken in a meal prep container
    slow cooker Mexican shredded chicken

    Slow Cooker Mexican Shredded Chicken

    This Slow Cooker Mexican Shredded Chicken is a delicious and juicy chicken recipe that you can use in your favorite tacos, burritos, or enchiladas. It is easy to throw together on the weekend and keep in the refrigerator for a quick weeknight meal.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Keyword: crockpot mexican shredded chicken, mexican shredded chicken, slow cooker mexican chicken, slow cooker Mexican shredded chicken
    Prep Time: 10 minutes minutes
    Cook Time: 6 hours hours
    Total Time: 6 hours hours 10 minutes minutes
    Servings: 6 people
    Calories: 244kcal
    Author: Tammy Overhoff

    Equipment

    • 5 1/2 quart slow cooker
    • Mixing bowl

    Ingredients

    • 3 tablespoons chili powder
    • 2 teaspoons ground coriander powder
    • 2 teaspoons ground cumin powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1 teaspoon ground pepper
    • 1 1/2 teaspoons sugar
    • 1 1/2 – 2 lbs boneless skinless chicken breasts about 3 chicken breasts
    • 1 15 ounce tomato sauce
    • 1/2 cup chicken stock

    Instructions

    • In a small bowl, stir together all of the spices.
    • Add the chicken breasts to the slow cooker and then sprinkle with the seasoning.
    • Pour the tomato sauce and chicken stock in with the chicken and spices. Mix the ingredients by flipping the chicken breasts a few times.
    • Cover and cook for 5-6 hours on low.
    • Remove chicken from the slow cooker and place it into a glass mixing bowl. Using a hand mixer or two forks, shred the chicken. You can shred the chicken in the crockpot, but I like to control the amount of sauce in with the chicken, so I shred it separately in a bowl.
    • Add 1/2 of a cup or so of the sauce from the slow cooker in with the chicken. Then squeeze in some lime juice and season with extra salt and pepper.

    Notes

    Meal Prep and Freezer Tips

    You can prepare this Slow Cooker Mexican Chicken ahead of time to use in quick healthy dinner recipes during the week.
    Store the shredded Mexican chicken in the fridge for up to 4 days. I like using glass containers over plastic when storing foods because it keeps everything fresh longer.
    Another way to store slow cooker shredded chicken is to freeze it into recipe ready portions using plastic freezer bags or Souper cubers.

    Nutrition

    Serving: 1g | Calories: 244kcal | Carbohydrates: 9g | Protein: 44g | Fat: 2g | Fiber: 3g | Sugar: 4g

    More Chicken Recipes

    • Slow Cooker Salsa Chicken
    • Sheet pan Chicken Fajitas
    • One Pan Chicken and Veggies
    • One Pot Chicken and Rice
    • Greek Yogurt Chicken Salad

    See al of my healthy chicken recipes and healthy slow cooker recipes.

    Have you tried this Slow Cooker Mexican shredded chicken? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!

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    Dinner Recipes, Healthy Chicken Recipes, Healthy Gluten-free Recipes, Healthy Low Carb Recipes, Healthy Slow Cooker Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. MT says

      August 11, 2016 at 10:12 am

      Hi! I have made this recipe several times, and my family and I love it! My husband asked me to make this for a customer appreciation luncheon tomorrow. In the interest of time, I wanted to make this on the stovetop and increase the amount of meat to 6 medium to large chicken breasts. Can you please help me with the conversions?

      Reply
    2. Linda says

      December 03, 2014 at 8:33 am

      5 stars
      Another delicious way to use this chicken recipe is to bake some potatoes and then use the chicken to make stuffed baked potatoes. You can add another other toppings you would like, such as cheese, sour cream, jalapenos…just whatever you want. Great way to feed a crowd, too.

      Reply
    3. Tina Stout says

      October 13, 2014 at 9:10 pm

      Hi Tammy I was wondering on the serving size is it 14oz or is 1.4 oz I couldn’t figure it out so if you could help me out I would appreciate it thank you.

      Reply
    4. Kelli says

      May 20, 2014 at 11:55 pm

      Is this spicy?

      Reply
    5. Cristina says

      February 22, 2014 at 2:45 pm

      How long should I cook the chicken in the slow cooker if it’s on high? Thanks!

      Reply
    6. Ann says

      February 17, 2014 at 12:08 pm

      This was absolutely DELICIOUS! And this is so versatile, whether for tacos, quesadillas or nachos! So much better than using stuff from a jar, with all those yucky chemicals & additives in it. Will look up your other make-ahead recipes!

      Reply
    7. Julie says

      February 17, 2014 at 8:21 am

      Do you seal the chicken breasts or just pop them in from raw?

      Reply
    8. Every day food challenges says

      January 27, 2014 at 6:17 pm

      I made this today and it’s fantastic. Moist and very flavorful. I can’t wait to use it in many recipes

      Reply
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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

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