Crockpot Mexican Shredded Chicken

Slow Cooker (Crockpot) Mexican Shredded Chicken couldn’t be easier to prepare with just a few ingredients. Boneless chicken breasts are slow-cooked with your favorite salsa and spices (like homemade taco seasoning, resulting in deep flavor that infuses the chicken, making it tender and moist enough to shred.

This is about as easy as it gets. It’s one of those chicken recipes you don’t really need instructions for—just set it and forget it. 

Ingredients

• Chicken breast
• Salt
• Smoked paprika
• Mild chili powder
• Fresh tomato salsa (mild or spicy)
• Chicken stock or chicken broth

What is shredded chicken?

Shredded chicken is made by cooking chicken breasts low and slow in a sauce—like salsa in this case—until they become so tender you can easily pull them apart with forks. 

Best ways to shred chicken

I like to do it right in the slow cooker bowl, in the cooking liquid is a smart move for a few reasons:

1. Keeps it moist: The chicken absorbs the flavorful liquid as you shred it, so it stays juicy instead of drying out.
2. Even flavor distribution: Shredding right in the sauce lets all those tasty spices and juices mix thoroughly with the chicken, making every bite flavorful.
3. Less mess and effort: No need to transfer the chicken to a cutting board or bowl — shred it directly in the pot or slow cooker, which saves time and cleanup.
4. Easier shredding: The chicken is usually super tender after slow cooking, so shredding it right in the liquid is easier since the meat is soft and falling apart.

Chicken breast needs flavor

Boneless, skinless chicken breasts are best when cooked in a flavorful sauce—especially when slow-cooked for a long time. Salsa is perfect for this method, with its built-in flavors of onion, garlic, and spices. Whether you use store-bought or homemade (even better!), fresh salsa mixed with spices creates a sauce that infuses the chicken with maximum flavor. Boneless skinless chicken thighs can also be used in stead.

Slow cooker Mexican shredded chicken all year round

I’m one of those people who use their slow cooker all year round. It’s great for soups and stews in the winter, and perfect for pulled pork sandwiches in hot weather because it doesn’t heat up your kitchen like an oven or stovetop. Just set it in the morning, go about your day, and come home to a delicious meal—no sweat (literally).

Shredded chicken in the instant pot/multi cooker

If you want to speed up the cooking process, the multi cooker (or pressure cooker) is just what you need. Pressure Cook on High for 10 minutes. When the time is up, carefully quick release the pressure. Drain the liquid and shred chicken breasts with forks.

No slow cooker or instant pot?

No problem. You can use the low-and-slow roasting method I used for pulled chicken sandwiches. Add the chicken breasts and salsa to a casserole dish, cover with a lid or foil, and place in a preheated 300°F (150°C) oven for 1 hour. Then, turn the chicken breasts and continue cooking for another 30 minutes.

Salsa choices

Since this is a Mexican chicken recipe, if you want spice, use a spicy salsa or add chopped chipotle peppers. My preference is a mild salsa, so I can add heat in other ways when I turn this into tacos, taquitos, or enchiladas. You can also use enchilada sauce for a different flavor.

Optional additions

Enhance your shredded chicken by adding green chilies for a mild kick, ground cumin for a warm, earthy depth, dried oregano to bring a hint of herbal brightness, and fresh cilantro for a burst of vibrant, citrusy freshness.

Serving Suggestions

Shredded chicken is a versatile ingredient that can serve as the base for many dishes, such as Baked Taquitos, quesadillas, salads, tacos, burritos, burrito bowls, and Tamales.

Cinco de Mayo recipes

Cinco de Mayo is a Mexican holiday widely celebrated in California and is one of the best days to enjoy the rich variety of Mexican cuisine. All the recipes in this post are perfect for this days celebration.

For a complete Cinco de Mayo meal, try it with some tasty side dishes like Red Mexican Rice with black beans, Hatch Chile Refried Beans, Esquites (Mexican street corn) and Spicy Guacamole.  Pictures below.

Storing leftover shredded chicken

Store it in an airtight container and refrigerate within two hours of cooking. It will stay good in the fridge for up to 3–4 days. For longer storage, freeze the shredded chicken in a freezer-safe bag or container for up to 2–3 months. When ready to use, thaw it overnight in the refrigerator and reheat gently to keep it moist.

If you’ve made my Crockpot Mexican Chicken recipe, please leave a star rating in the recipe. You can also leave a comment or ask a question below.

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