Slow Cooker Mexican Shredded Chicken is perfect for tacos, burritos, salads, or nachos. Made with chicken, canned tomatoes and chilies, this chicken is packed full of flavor.
Set this in your crockpot in the morning and have delicious chicken ready for dinner.
This shredded chicken is perfect for dinner and for meal prepping. You can make a batch of this chicken and use for dinner and then freeze the leftovers and use for another meal.
This shredded chicken is perfect in baked chicken taquitos and green chili enchiladas.
Using your slow cooker or crockpot makes this dish so easy!
Use your favorite cut of chicken
My recipe uses boneless, skinless chicken breasts or thighs. Using boneless and skinless makes this dish so easy to make.
Step by step directions
- Place chicken along with tomatoes, chiles and seasoning in a crockpot or slow cooker.
- Cooker on low heat for 6-8 hours or on high heat for 4 hours
- Chicken is done when it shreds easily with two forks
Tips for making shredded chicken
- Use diced, chopped or stewed tomatoes
- Add liquid from canned tomatoes
- Drain canned chilies
- Use any variety of chilies and select the heat you prefer
- Recipe can be doubled, but cook time will increase
- Cooking time may vary depending on your crock pot and the amount you are cooking
- Shred chicken with two forks or a fork and a pair of tongs
To freeze
To freeze the shredded chicken, allow chicken to cool. Place in a freezer safe container along with a bit of the cooking liquid and freeze for up to two months.
How to use shredded chicken
There are so many great ways to use this Mexican shredded chicken. A few ideas include:
- Make chicken enchiladas
- Add to a salad
- Fill a burrito and make chicken burritos
- Add to a burrito bowl
- Add a bit to a quesadilla
- Make chicken tortilla soup
- Use as a filling for tacos
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken recipes.
Slow Cooker Mexican Shredded Chicken
Equipment
Ingredients
- 2-3 pounds chicken breasts or thighs (boneless and skinless)
- 1 quart canned diced tomatoes (or 1 can (28 ounces) )
- 1 can roasted chilies (7 ounce, drain liquid)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Place chicken in crockpot2-3 pounds chicken breasts or thighs
- Add tomatoes, chilies and seasonings1 quart canned diced tomatoes, 1 can roasted chilies, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon garlic powder
- Cook on high 4 hours or low for 6-8 hours
- Remove chicken and let cool just enough to handle
- Shred chicken with two forks
- Add chicken back into crockpot and heat through.
Notes
Tips for making shredded chicken
- Use diced, chopped or stewed tomatoes
- Add liquid from canned tomatoes
- Drain canned chilies
- Use any variety of chilies and select the heat you prefer
- Recipe can be doubled, but cook time will increase
- Cooking time may vary depending on your crock pot and the amount you are cooking
- Shred chicken with two forks or a fork and a pair of tongs
Nutrition
This recipe was originally published in February 2016. The recipe, images and content have been updated.
Aly F says
So easy and excellent!
I used a whole chicken, cut into fryer parts and skinned. Also used one 14 oz can stewed tomatoes, one fire roasted tomatoes, and 1/2 tsp ancho Chile powder on top of Chile powder. skimmed off excess water before shredding. Seriously delish!!
Kathy says
Using a whole chicken is really economical too! Glad you enjoyed!!! 🙂