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Slow Cooker Shredded Mexican Chicken Recipe

Slow Cooker Shredded Mexican Chicken Recipe
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★★★★★

5.1 from 24 reviews

This Slow Cooker Shredded Mexican Chicken recipe delivers tender, flavorful chicken infused with a blend of spices and a rich tomato-based sauce. Perfect for easy weeknight meals, this versatile dish can be used in tacos, salads, burrito bowls, or quesadillas with minimal prep and hands-off cooking.

Ingredients

Scale

Chicken and Vegetables

  • 2 lbs boneless skinless chicken breast, raw
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced

Sauce and Seasonings

  • 2 tsp vegetable oil (or olive oil)
  • 1 15 oz can tomato sauce
  • 1 4 oz can diced green chiles
  • 1 cup chicken broth (98% fat-free)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tsp coriander
  • 1 ½ tsp kosher salt
  • 1 tsp pepper
  • A few dashes of your favorite hot sauce (optional)

Instructions

  1. Sauté Aromatics: In a medium skillet, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and cook until softened and fragrant, about 5 minutes. This step helps develop deeper flavors before adding to the slow cooker.
  2. Combine Ingredients: Transfer the sautéed onions and garlic to the slow cooker. Add the raw chicken breasts, tomato sauce, diced green chiles, chicken broth, cumin, chili powder, coriander, kosher salt, pepper, and hot sauce if using. Stir everything thoroughly to evenly distribute the spices and liquids.
  3. Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 5 hours, until the chicken is fully cooked through and tender enough to shred easily.
  4. Shred the Chicken: Remove the chicken breasts from the slow cooker and place them on a plate. Using two forks, shred the chicken finely or to your preferred chunk size.
  5. Combine and Simmer: Return the shredded chicken to the slow cooker and stir well to coat it in the sauce. Let it cook uncovered or lightly covered for an additional 20-30 minutes to allow the flavors to meld beautifully.
  6. Serve and Enjoy: Use the shredded Mexican chicken as a flavorful filling for tacos, salads, burrito bowls, quesadillas, or any dish you desire. Enjoy warm!

Notes

  • Adjust the heat level by adding extra hot sauce or chili flakes if you prefer spicier chicken.
  • For a vegetarian twist, substitute the chicken with plant-based proteins like tofu or jackfruit.
  • Enhance the dish’s heartiness by adding vegetables such as bell peppers, corn, or beans directly to the slow cooker before cooking.
  • Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.
  • Reheat leftovers in a skillet over medium heat or microwave for 1-2 minutes until warmed through.

Nutrition

Keywords: Slow cooker chicken, shredded chicken, Mexican chicken recipe, easy chicken, crockpot meal, taco filling, chicken for burrito bowl, slow cooked chicken

Find it online: https://islawhite.com/slow-cooker-shredded-mexican-chicken-recipe/