This is the tastiest crockpot Mexican shredded chicken. Scroll down for tips and tricks on how to make a stress-free, easy dinner.
Recipe Overview
Time: 5 minutes of prep - 3 hours on high or 6 hours on low in the slow cooker
Ingredients: chicken, salsa, taco seasoning, lime juice, and cilantro
Ease: Super easy! Minimal prep and the slow cooker does all the work
Uses: Perfect for tacos, enchiladas, burritos, bowls, or salads.
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Chicken: 1 ½ pounds of raw chicken should be more than enough for 10 enchiladas or 12 tacos. If you have leftovers, you can use them in a salad or burrito bowl the next day!
Salsa: Since this recipe has few ingredients, each one can greatly impact the flavor. Choose a high-quality salsa that you like. I used Tenayo, and the chicken came out so tasty.
Tacos Seasoning: Use your favorite taco seasoning.
Cilantro: Optional, but I feel like it brightens up the chicken.
Lime Juice: The lime juice brightens up the chicken.
Full ingredient list with quantities in the recipe card below
How to make Mexican Shredded Chicken
Step 1. Mix: Mix the salsa and taco seasoning together in a slow cooker. Add chicken.
Step 2. Cook: Cook on high for 3 hours, or on low for 6 hours.
Step 3. Shred: Remove chicken and shred it with two forks. Return it to the slow cooker. Mix in cilantro and lime juice.
Step 4. Assemble: Use the shredded chicken to make your chicken tacos and enchiladas.
Tips
Cooking the chicken on high for 3 hours is fine, but if you have the time, cook the chicken on low for 6 hours. This will give you juicier chicken.
If you haven't upgraded to one of the new slow cookers that automatically switches to warm after it's done cooking, I suggest it. It's made my life so much easier.
What to Make with Mexican Shredded Chicken
- Chicken Tacos
- Burritos
- Chicken Enchiladas
- Chicken Quesadillas
- Taco Salad
- Meal Prep Burrito Bowls (with Mexican shredded chicken, Mexican rice, black beans, corn, and guacamole!).
Recipe Questions
Since this chicken was cooked slowly, it's incredibly easy to shred. Shred by pulling the chicken apart with two forks. It should fall apart.
Corn tortillas are more traditional and give your tacos, enchiladas, etc., more flavor. Flour tortillas are more popular in the United States, maybe because they are easier to find and are less fragile.
I like using a Mexican blend of cheese for enchiladas and burritos. Oaxaca or Mozzarella is great for quesadillas. For Tacos, you can use Mexican, cheddar, or cotija cheese.
The spice lever for this chicken depends on the types of salsa and taco seasoning you use. This shredded chicken will not be spicy if you use a mild to medium salsa and regular taco mix. If you use spicy salsa and hot taco seasoning, you will have a spicier chicken for your tacos and enchiladas.
Crockpot Mexican Shredded Chicken
Ingredients
- 1 ¼ cup salsa
- 1 packet taco seasoning or ¼ cup of homemade taco seasoning
- 1 ½ pounds chicken breast skinless chicken breasts
- juice from 1 lime
- ¼ cup cilantro chopped
Instructions
- In the slow cooker, stir together the salsa and taco seasoning.
- Place the chicken breasts on top of the salsa mixture.
- Cover and cook on high for 3 hours or low for 6 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the lime juice and chopped cilantro (if using).
- Serve in tacos, enchiladas, burrito bowls, or salads. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
I originally made this chicken for my crockpot chicken tacos, but after making it, I realized it could be used for many other Mexican dishes.
This has become my favorite way to make chicken for enchiladas. The chicken is so easy to make. The result is tender and tasty shredded chicken!
I also have a Mexican beef version of this recipe that is PERFECT for your beef tacos and enchiladas.
Sides for Tacos and Enchiladas
- Mexican Rice or Cilantro Lime Rice
- Fruit Salad
- Guacamole and Chips
- Side Salad
- Mexican Street Corn Recipe
Want more easy dinner recipes?
- Easy Tex-Mex Beef Enchiladas
- Chicken Enchiladas with Corn Tortillas
- Easy Chicken Enchiladas with Green Sauce
- Sour Cream Chicken Enchiladas
- Pork Carnitas Enchiladas
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