Crockpot Mexican Shredded Chicken (5-Min Prep)
This slow cooker Mexican shredded chicken is 5 minutes of prep and totally hands-off. Perfect for tacos, burritos, enchiladas, and bowls.
Servings 6 servings
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
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.
What to make with Mexican shredded Chicken? Tacos, Burritos, Chicken Enchiladas, Chicken Quesadillas, Taco Salad, Soup, Meal Prep Burrito Bowls
Nutrition
Serving: 1Serving | Calories: 146kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Fiber: 1g | Sugar: 2g
