Craving restaurant-style Mexican shredded chicken without the takeout wait? This slow cooker recipe is your answer! With just a few minutes of prep, you can have juicy, flavorful chicken simmering away, ready for tacos, burritos, enchiladas, or anything your Mexican food dreams desire. This recipe is perfect for busy weeknights or relaxed weekends, and it’s easily customizable to your spice preference.
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Why You’ll Want to Make Slow Cooker Mexican Shredded Chicken
- Set-it-and-forget-it convenience: This recipe is a dream for busy weeknights. Just toss the ingredients in the slow cooker and walk away! Dinner practically cooks itself while you get on with your day.
- Flavorful and versatile: The slow cooker allows the flavors to meld beautifully, resulting in tender, juicy chicken bursting with Mexican spices. It’s perfect for tacos, burritos, enchiladas, nachos, burrito bowls, or anything your Mexican food cravings desire.
- Easy to customize: This recipe is a blank canvas for your tastebuds. Want it smoky? Add chipotle peppers in adobo. Craving a kick? Throw in some jalapenos. Keep it mild for the whole family? No problem!
- Meal Prep Marvel: Make a big batch of shredded chicken and enjoy delicious, hassle-free meals throughout the week. It’s perfect for meal prepping and feeding a crowd – leftover night just got a whole lot more exciting!
Ingredients – Here’s What You’ll Need
Steps to Make Slow Cooker Mexican Shredded Chicken
- Place the chicken breasts in a slow cooker and add the taco seasoning.
- Add the chicken broth and taco sauce.
- Adjust the chicken to ensure it’s fully submerged in the liquid. Cover and cook on Low for 5 hours, or High for 3 hours.
- Remove the chicken from the slow cooker and place in a large bowl. Shred it using an electric hand mixer.
- Strain the liquid from the slow cooker.
- Add the contents from the strainer and about half of the liquid back to the shredded chicken.
- Use the electric hand mixer to incorporate the liquid into the shredded chicken.
- Return the chicken to the slow cooker and cook uncovered for 30 minutes on High, or 60 minutes on Low, stirring occasionally. Add the remaining liquid to the shredded chicken and cook uncovered until all of the liquid has been absorbed.
Shred up that flavorful chicken, grab your favorite toppings, and get ready for a fiesta! This Slow Cooker Mexican Shredded Chicken is the perfect recipe for busy weeknights, easy customization, and delicious leftovers. So ditch the takeout menus, turn on your slow cooker, and let the Mexican food magic happen!
Frequently Asked Questions
This can vary depending on your slow cooker and the size of your chicken breasts. Generally, it takes 4-6 hours on low or 3-4 hours on high.
Absolutely! Chicken thighs are even more flavorful and will shred beautifully. They may take slightly less time to cook than breasts.
You can create your own taco seasoning blend with our recipe.
The shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
The possibilities are endless! Here are a few ideas: tacos, burritos, enchiladas, nachos, burrito bowls, quesadillas, salads, or soup.
Recipe Tips and Tricks
- Spice it Up: Feeling adventurous? Add a can of diced green chiles, a teaspoon of smoked paprika, or a squeeze of fresh lime juice for a flavor twist.
- Portion Control: Freeze leftover shredded chicken in portion-controlled containers for easy grab-and-go lunches or quick weeknight dinners.
- Add Beans: For extra protein and fiber, throw in a can of black beans or pinto beans, drained and rinsed, during the last hour of cooking.
- Crock Pot Upgrade: If you have time in the morning, throw everything in the slow cooker on low before work. By dinnertime, the flavors will have melded beautifully for an extra flavorful result.
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Slow Cooker Mexican Shredded Chicken
Equipment
- Slow Cooker
Ingredients
- 4 Boneless, Skinless Chicken Breasts 2-2 ½ lbs
- 2 tbs Taco Seasoning
- 1 c Taco Sauce
- ¼ c Chicken Broth
Instructions
- Place the chicken breasts, the taco seasoning, the chicken broth, and the taco sauce in a slow cooker. Adjust the chicken to ensure it's fully submerged in the liquid. Cover and cook on Low for 5 hours, or High for 3 hours.
- Remove the chicken from the slow cooker, place it in a large bowl, and shred it using an electric hand mixer.
- Strain the liquid from the slow cooker. Add the contents from the strainer and about half of the liquid back to the shredded chicken. Use the electric hand mixer to incorporate the liquid into the shredded chicken.
- Return the chicken to the slow cooker and cook uncovered for 30 minutes on High, or 60 minutes on Low, stirring occasionally. Add the remaining liquid to the shredded chicken and cook uncovered until all of the liquid has been absorbed.
- Yield 8 servings
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