Slow Cooker Mexican Shredded Chicken Recipe

Introduction

This Slow Cooker Mexican Shredded Chicken is a simple and flavorful meal perfect for busy days. With just a few ingredients and minimal prep, you’ll have tender, juicy chicken ready to use in tacos, burritos, salads, and more.

Ingredients

• 1 cup salsa
• 2 tablespoons taco seasoning (store-bought or homemade)
• Salt to taste (optional)
• 3 medium boneless, skinless chicken breasts (about 2 pounds total)

Instructions

1. Step 1: Add 1 cup of salsa and 2 tablespoons of taco seasoning to the slow cooker. Stir well to combine. If desired, add salt to taste.
2. Step 2: Place the chicken breasts in the slow cooker. Flip them over to coat with salsa or spoon salsa on top.
3. Step 3: Secure the lid on the slow cooker. Cook on LOW for 5 hours or on HIGH for 3 hours.
4. Step 4: After 4 hours on LOW or 2 hours on HIGH, carefully uncover and check the chicken’s internal temperature with a meat thermometer. If below 155° Fahrenheit, cover and continue cooking until it reaches 155°.
5. Step 5: Remove the chicken and let it rest for 5 minutes on a cutting board or in a large bowl.
6. Step 6: Shred the chicken using two forks or your preferred method. Return the shredded chicken to the slow cooker.
7. Step 7: Stir the chicken into the salsa, cover, and cook on HIGH for 30 minutes or on LOW for 60 minutes.
8. Step 8: Serve the shredded chicken in tacos, burritos, enchiladas, salads, or bowls as desired.

Tips & Variations

• For a spicier dish, add chopped jalapeños or a dash of hot sauce along with the salsa.
• Use homemade taco seasoning to control sodium and customize flavors.
• Shred chicken while still warm to make shredding easier and faster.
• Leftovers can be frozen for up to 3 months in airtight containers or freezer bags.

Storage

Store cooked shredded chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or additional salsa to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to be juicier. Cooking times remain similar, but check internal temperature to ensure doneness.

Do I need to thaw chicken before slow cooking?

For safety and even cooking, it’s best to use thawed chicken. Cooking frozen chicken in a slow cooker can keep it in the temperature “danger zone” too long, which may encourage bacterial growth.

Slow Cooker Mexican Shredded Chicken Recipe

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★★★★★

4.7 from 128 reviews

This Slow Cooker Mexican Shredded Chicken recipe offers a simple, hands-off approach to creating tender, flavorful chicken perfect for tacos, burritos, salads, and bowls. Made with just salsa and taco seasoning, this dish combines convenience with authentic Mexican flavors, making it ideal for busy weeknights or meal prep.

• Author: mia
• Prep Time: 5 minutes
• Cook Time: 5 hours (LOW) or 3 hours (HIGH) plus 30 minutes (HIGH) or 60 minutes (LOW) for final cook
• Total Time: 5 hours 35 minutes (LOW) or 3 hours 35 minutes (HIGH)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup salsa
• 2 tablespoons taco seasoning (store-bought or homemade)
• Salt to taste (optional)
• 3 medium boneless, skinless chicken breasts (approximately 2 pounds total)

Instructions

1. Prepare Slow Cooker Base: Add 1 cup of salsa and 2 tablespoons of taco seasoning to the slow cooker. Stir well to combine all the ingredients evenly. If you prefer, add salt to taste at this stage.
2. Add Chicken: Place 3 medium boneless, skinless chicken breasts into the slow cooker. Flip the chicken breasts or spoon salsa over them to evenly coat with the seasoning mixture.
3. Set Slow Cooker: Secure the lid on the slow cooker. Cook on LOW for 5 hours or on HIGH for 3 hours.
4. Check Temperature: After 4 hours on LOW or 2 hours on HIGH, carefully uncover the slow cooker. Using an internal meat thermometer, check the temperature in the center of the thickest chicken breast. If the temperature is below 155°F, cover and continue cooking until it reaches 155°F for safety and optimal tenderness.
5. Rest Chicken: Once the chicken reaches the target temperature, remove it from the slow cooker and place it on a cutting board or in a large bowl. Let it rest for 5 minutes to allow juices to redistribute.
6. Shred Chicken: After resting, shred the chicken using forks, a stand mixer, or your preferred method until it is finely pulled apart.
7. Combine and Final Cook: Return the shredded chicken to the slow cooker and stir it into the salsa mixture. Replace the lid and cook on HIGH for 30 minutes or LOW for 60 minutes to absorb flavors fully.
8. Serve: When cooking is complete, portion the shredded chicken as desired. Serve in tacos, enchiladas, burritos, salads, or bowls for a delicious Mexican-inspired meal.

Notes

• For shredding chicken, you can use two forks, your hands once cooled, or a stand mixer with a paddle attachment for faster shredding.
• Try making your own taco seasoning to control sodium and spices or use store-bought for convenience.
• Leftover shredded chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
• Adjust the salsa heat level to suit your spice preference—mild, medium, or hot salsa work well.
• Salt is optional because taco seasoning and salsa often contain sufficient salt.

Keywords: Slow Cooker Mexican Chicken, Shredded Chicken, Taco Chicken, Easy Mexican Recipe, Crockpot Chicken, Chicken for Tacos