Slow Cooker Mexican Shredded Chicken Recipe
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.
- 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
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
- 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.
- 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.
- Set Slow Cooker: Secure the lid on the slow cooker. Cook on LOW for 5 hours or on HIGH for 3 hours.
- 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.
- 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.
- Shred Chicken: After resting, shred the chicken using forks, a stand mixer, or your preferred method until it is finely pulled apart.
- 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.
- 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
