Chicken · Healthy · Main Dish · slow cooker

Slow Cooker Shredded Mexican Chicken

Slow cooker meals are ideal for just about every day of the week. Especially when they are jam-packed with the perfect blend of Mexican spices and smokey chipotle flavors. This Mexican chicken will turn busy weeknight dinners from boring to fun, festive, and DELICIOUS. It tastes wonderful in tacos, burritos, or over rice! So, if you’ve been looking for an easy, versatile meal, this is for you!



It is officially February and my heart and brain are conflicted. On one hand, it’s still technically winter which means it’s still somewhat (keyword, somewhat) acceptable to be watching Christmas movies and listening to holiday music. On the other hand, it’s starting to warm up. HELLO 70 ° WEATHER, NICE TO SEE YOU AGAIN!


So, do I listen to my Christmas-loving, winter-addicted heart? Or, do I listen to my *annoying* beach-going, sunshine-obsessed brain? Since, you know, December 25th passed over a month ago. *dramatically crying*

Do I continue to watch old recorded Hallmark holiday movies? Or do I put on the beach boys (my favorite group of guys) and eat tacos while drinking margaritas?


Okay, I actually don’t drink margaritas BUT I am a huge taco enthusiast. To me, tacos scream summer time. And let’s be real, the moment it hits March, us Californians begin pulling out our bikinis, sunscreen, and sandals.

I guess for now, my brain is going to win this battle. But ONLY because I love me some good chicken tacos.

So, for all my fellow taco lovers, here is the best slow cooker Mexican chicken to load those tortillas up with!! CHEERS TO PRETENDING LIKE IT’S SUMMER (I mean, Spring). Sorry for shouting.


Slow Cooker Shredded Mexican Chicken

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Authentic tasting Mexican Chicken without all the time and hassle! This easy, slow cooker recipe is full of flavor with just a hint of smokey chipotle seasoning. Enjoy it in tacos, burritos, enchiladas, and countless other ways!


-2 lbs. boneless skinless chicken breasts

-1 (8 ounce) can plain tomato sauce (I like Hunt’s)

-1 cup chicken broth, unsalted

-1 (4 ounce) can green chilies, diced

-1/2 large red onion, diced

-2 garlic cloves, minced

-1 tablespoon lime juice

-1 teaspoon distilled vinegar

-2 teaspoons paprika

-1 & ½ teaspoon onion powder

-1 teaspoon garlic powder

-1 teaspoon chili powder

-1 teaspoon seasoning salt

-1/2 teaspoon chipotle chili powder

-1/2 teaspoon red pepper flakes

-1/2 teaspoon ground cumin

-1/2 teaspoon black pepper


-In a small bowl, mix together the dry seasonings.

-In a large crockpot, pour ½ cup of tomato sauce into the bottom of the pot. Place the chicken on top. Pour the rest of the tomato sauce on the top of the chicken.

-Next, add the chicken broth, green chilies, diced onions, garlic, lime juice, and vinegar.

-Add the dry seasonings on top. Cover the crockpot with the lid.

-Cook on high for 3-4 hours or on low for 6-7 hours.

-When cooking on high: shred chicken once it has cooked for 3 hours or when it becomes tender enough to shred easily. Place shredded chicken back in the crockpot, stir well, and then continue cooking on high for another hour.

-When cooking on low: shred chicken once it has cooked for 6 hours or when it becomes tender enough to shred easily. Place shredded chicken back in the crockpot, stir well, and then continue cooking on low for another hour.

-Once the chicken has finished cooking, you can either drain the excess juice or leave it. I never drain it because we usually have leftovers and I have found that the juice helps it reheat better the next day. But this is entirely up to you!

-Use for tacos, quesadillas, enchiladas, burritos, chili (SO GOOD!), sandwiches, or rice bowls. This chicken is so versatile and tastes great however you eat it!

Stovetop version:

-Boil chicken in hot water for 20-25 minutes or until it is tender enough to shred easily.

-Remove chicken from water and shred using two forks. Set aside.

-In a large saucepan or skillet, add 1 teaspoon oil and onions. Cook for 4 minutes, making sure to stir constantly. Add the garlic and continue to cook for another 1-2 minutes.

-Once the onions and garlic are cooked, add the rest of the ingredients (except the chicken). Bring mixture to a boil. Add shredded chicken and immediately turn down the heat to low. Simmer for 15-20 minutes.

-As mentioned, you might want to drain the excess juice but this is entirely up to you.


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