This slow cooker Mexican shredded chicken is a five-minute prep recipe that basically cooks itself. You only need salsa, taco seasoning, lime, and chicken. Set it and walk away. By dinner, you've got tender, juicy shredded chicken that works for tacos, enchiladas, burritos, bowls, and more.
This is my go-to when I know the week is going to be hectic. I start it before lunch and dinner is basically already done.
If you're into meal prepping or just want one thing you can cook on Sunday and eat three different ways, this is it. I love using this for my Cheesy Shredded Chicken Quesadillas.
Ingredients & Substitutions
Chicken - Raw boneless skinless chicken breasts work great here. You can also use chicken thighs. They tend to be a little more forgiving if the chicken cooks a bit longer, and they stay incredibly juicy.
Salsa - This recipe has so few ingredients that each one really does impact the final flavor. Use your favorite salsa. I used Tenayo and the chicken came out so flavorful. A chunkier salsa gives you more texture; a smoother one blends into the sauce more.
Taco Seasoning - Use your favorite store-bought blend or a homemade taco seasoning.
Lime Juice - Adds brightness at the end and balances out the savory flavors. Don't skip it.
Cilantro - Totally optional, but it freshens everything up. If you're not a cilantro fan, just leave it out.
Full ingredient list with quantities in the recipe card below
How to make Mexican Shredded Chicken
Step 1 - Mix. Stir the salsa and taco seasoning together in the slow cooker. Add the chicken on top.
Step 2 - Cook. Cook on high for 3 hours or on low for 6 hours. Low and slow gives you the juiciest chicken, but high works too if you're short on time.
Step 3 - Shred. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the lime juice and cilantro.
Step 4 - Serve. Use the chicken however you like: tacos, burritos, enchiladas, bowls, salads. It works in pretty much anything.
Tips
Cook on Low if You Can - High heat for 3 hours works, but low heat for 6 hours gives you noticeably juicier chicken. If your schedule allows, go low.
Don't Overcook - Chicken that goes too long can get dry and stringy. Pull it right when it's done and shred it while it's still warm - it shreds so much easier that way.
Taste Before Serving - Give the chicken a quick taste after shredding and stir it back into the sauce. Sometimes it needs a little more lime juice or a pinch of salt, depending on the salsa and seasoning you used.
Upgrade Your Slow Cooker - If yours doesn't automatically switch to warm when cooking is done, it's worth upgrading. It's one of those small changes that makes weeknight cooking so much easier.
What to Make with Mexican Shredded Chicken
This chicken is incredibly versatile. Once it's done, you can go a lot of different directions with it.
- Chicken Tacos - Pile it into corn or flour tortillas with your favorite toppings
- Burritos - Wrap it up with rice, beans, and cheese
- Chicken Enchiladas - Roll it into tortillas, cover with enchilada sauce, and bake
- Chicken Quesadillas - Stuff it into a quesadilla with melty cheese
- Taco Salad - Serve it over crispy lettuce with all the toppings
- Meal Prep Burrito Bowls - Pair it with Mexican rice, black beans, corn, and guacamole for an easy lunch all week
Recipe Questions
What's the best way to shred the chicken? Because this chicken cooks low and slow, it falls apart on its own. Use two forks to pull it apart, it should shred in seconds. Shred it while it's still warm for the easiest results.
Is this chicken spicy? It depends on the salsa and taco seasoning you use. With a mild salsa and regular taco seasoning, it won't be spicy at all. Want more heat? Grab a hot salsa or a spicy taco seasoning blend.
Can I freeze the leftovers? Yes! Store cooled chicken in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth or water to bring the moisture back.
How long does it keep in the fridge? Store leftovers in an airtight container in the fridge for up to 4 days. It reheats really well, which makes it great for meal prep.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Crockpot Mexican Shredded Chicken (5-Min Prep)
Ingredients
- 1 ½ cups salsa
- 1 package taco seasoning or ¼ cup taco seasoning
- 2 lbs chicken breasts
- ⅓ cup fresh cilantro chopped (optional)
- Juice of 1 lime
Instructions
- Add the salsa and taco seasoning to a slow cooker and stir to combine. Add the chicken breasts and turn them to coat in the salsa mixture.
- Cook on low for 6 hours or high for 3 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the salsa mixture.
- Stir in the cilantro and lime juice. Taste and add additional lime juice or salt if needed.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!