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.
I’ve been making this slow cooker 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.
Reasons You’ll Love This Slow Cooker Mexican Shredded Chicken Recipe
- It uses simple pantry ingredients. All you need is a can of tomato sauce, chicken stock, taco spices, and chicken breasts to get this recipe going!
- Cooks in the slow cooker. After all the ingredients are in, set it and forget it for 5-6 hours.
- It’s a versatile recipe. Use this shredded Mexican chicken in all of your favorite Mexican inspired recipes. The ideas are endless.
- The entire family will love this recipe. Even the pickiest of eaters will look forward to stuffing this shredded chicken into a tortilla!
- It is meal prep and freezer-friendly. This crockpot 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
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.
Chicken stock – I add chicken stock to keep the chicken covered in liquid so it stays juicy and doesn’t dry out.
Cooking notes
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.
Use store-bought taco seasoning – Grab a few packets of taco seasoning to keep on hand for times when you want convenience.
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.
Use your imagination and stir any of your favorite Mexican-inspired ingredients into this versatile slow cooker Mexican shredded chicken
11 Ways to Use Slow Cooker Shredded Mexican Chicken
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.
Supplies to prepare this recipe
- 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.
How to Make Slow Cooker 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.
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. This chicken can be frozen up to 6 months.
Slow Cooker Mexican Shredded Chicken
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 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 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
More Mexican Chicken Recipes
More healthy crockpot 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!
I use split chicken breasts, I think they’re cheaper per pound! But chicken breasts are at least bone free so it’s a bit easier.
I typically do not use bone in because I get weirded out by the bones…I know I am weird 🙂 But this recipe would be great with either one.
I get weirded out by the bones, too!
I made this yesterday, on the stove actually, and it was AWESOME!!! So easy and good. Will for sure be a staple in my freezer. Thank you for this recipe.
I found you two days ago and have tried 3 of your recipes, all of which were AMAZING! Us busy moms need easy options to keep our family’s healthy and happy. Thank you – I am so glad I found you 🙂
Thank you so much for your kind words and trying my recipes. I am so happy you liked them. Looking forward to having you here.
A much easier version of this is to just throw the boneless skinless chicken breasts into the slowcooker with a jar of salsa. By the time they’re done cooking, the chicken just falls apart and is perfectly seasoned. Plus salsa adds almost no calories. Super easy and delicious!
Thanks for the tip! A couple other people suggested that. I might have to give it a try.
I’ve tried that way too. Really like the unique flavor of this recipe too. Just a different taste!
I made this on Thursday and used it for homemade enchiladas. I had a little over three cups left and I used that tonight in Pioneer Woman’s Chicken Tortilla Soup (http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/). It was AMAZING!!! I’m certain that using this chicken instead of just baking and shredding some made a HUGE difference. I will definitely be making this again.
That is great!! I am so glad you liked it. I actually made a very basic shredded chicken in the crockpot the other night that I am going to share soon. Same concept just different flavoring. Keep in touch.
Hi Tammy, Can you please tell me where to find the recipe for the Slow Cooker Shredded Chicken (the basic one).please? I am having a hard time finding it. I am clicking on the link for Slow Cooker Shredded Chicken Freezer Meal Starter & the recipe for Mexican Shredded Chicken comes up instead? Thanks, 😀
Awesome chicken chili can be made by combining 1 lb of your chicken, 1 can of black beans, 1 can of corn, and one can of salsa style tomatoes with chilis, heat through and add one 8 oz brick of low fat or non-fat cream cheese and heat until melted. Approximately 4 servings. Serve with rice or over corn chips if needed to stretch further than 4 servings. (You can also make this from the start by layering skinless boneless chicken and a packet of chili seasoning in the bottom of the slowcooker and dumping everything else on top, then cooking on low for 6 hours and stirring to break up the chicken).
Thank you sooooo much! This would be a perfect healthy quick meal! Thanks for sharing!
When shredding chicken, I use a hand mixer (while the chicken is still hot). It’ takes about 30 seconds to shred a couple of pounds of chicken. I then freeze in 1 cup portions in sandwich zip lock bags for future buffalo dip, taco’s, or enchilada’s.
I will need to try that because so many readers have mentioned that tip. Thanks!!
this recipe looks great and very helpful for quick weeknight dinners! what would you use to make the rest of the enchiladas with this meat?? ive always doused my enchiladas in the canned enchilada sauce. how do you make yours??
Hi Melissa! I do have an enchilada recipe that I use. I will be posting it soon! Thanks so much for stopping by.
Thanks so much. I look forward to seeing the recipe!
OMGosh! I made this overnight last night in the slowcooker, then made soft tacos today after church. It was soooooooooo good! I used canned refried beans, but will be making SMK’s homemade refried beans next time! Put the remainder of the meat in the freezer in two separate containers. Now I CAN’T WAIT to get them out and eat this delicious meat again SOON! 🙂
Denise that is awesome I am so glad you liked it. I actually made a batch of this today. It has become one of my “go to” freezer meal starters.
I made this for dinner tonight and wanted to say how good it is! Me and my daughter both really liked it. Will be making this one again and again. Thank you.
I made this yesterday and it is great!! This will definately be made again!
Thank you for this and other recipes. I just put this in the crock pot for tomorrow. I LOVE your website!! Looking forward to using more of your recipes and helpful tips!!
Hi Denise! Thanks so much! You will love this meal starter.
Made nachos with this. As I was preparing the nachos, I could hardly keep my niece out of the crockpot!! She loved it!!
That is awesome!! Thanks for writing in and letting me know.
I made this and was extremely disappointed. It was flavorless and the texture was grainy. We couldn’t even finish the batch — it was really unpleasant.
Oh no! Jamie I am so sorry that you had this experience. I have made this numerous times and never had that experience. From your description it sounds to me that it was possibly over cooked. Every slow cooker cooks differently – some are hotter than others and vice versa. It also depends how thick the chicken breasts are. Obviously smaller ones will cook faster. Chicken can overcook very quickly in a slow cooker. I think my recommendation would be to check the meat (especially chicken) a couple times towards the end times of the cooking process. I know that defeats the purpose of a slow cooker but when trying out a new recipe it is hard to say how your slow cooker will cook the meal compared to mine. Hope this helps. Again, sorry for your experience. Thanks so much for this feedback.
Does the chicken need to be frozen or thawed?
I cooked this recipe with the chicken thawed.
Made this tonight for the first time- thanks! Its a great starter for many meals and so easy!
That sounds so delicious. The seasoning is very similar to a “taco” seasoning that I make in bulk and use for everything. I make the salsa shredded chicken and then then add the seasoning based on what I’m using it for. Your recipes are a great inspiration and everyone has turned out fantastic. Thankyou!
Hello, I will be making this
Slow Cooker Shredded Mexican Chicken
My question is on step 4 it indicates
To return the shredded chicken back to the slow cooker
What length of time do you suggest to consider it done?
I look forward to enjoy your recipes
Thanks
I skip cooking the chicken in the pan. I just put frozen chicken in the slow cooker for 4 hours, shred it, then add your yummy ingredients!
Do you think I could put uncooked chicken breasts in the slow cooker and cook until done and then shred and continue with recipe? Maybe even adding all of the ingredients with the uncooked chicken? I’ve not really done a lot of chicken in the crockpot so if anyone knows if this would work let me know. Thanks – I love the ideas that are shared on this site!
I made this today and it’s fantastic. Moist and very flavorful. I can’t wait to use it in many recipes
Do you seal the chicken breasts or just pop them in from raw?
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!
How long should I cook the chicken in the slow cooker if it’s on high? Thanks!
Is this spicy?
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.
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.
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?