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    Home » Recipes » Main Dishes

    Slow Cooker Mexican Shredded Chicken

    Published: Apr 12, 2022 by Lucy · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    Shredded chicken in a Mexican flavoured sauce served with a parsley garnish.

    Take your midweek meals to the next level with this easy Mexican shredded chicken, made in your slow cooker with only 3 ingredients! Fall-apart tender and loaded with flavour, use this for your favourite Mexican dishes like tacos, burritos, salads, nachos, soups, burgers and more!

    Shredded chicken in a white dish with a fork

    For a SUPER easy hands-off dinner idea with endless serving options, look no further than this vibrant and colourful Mexican pulled chicken!

    Succulent chicken breast is cooked low and slow in flavourful Mexican spices and salsa, to make it mouth-wateringly tender and incredibly tasty. And it takes mere minutes to prepare! Just toss everything together in a slow cooker pot, set and forgett - it’s that simple!

    Slow cooked dinners like this Tuscan chicken  or slow cooker roast beef are perfect for days when you are short on time and need something easy and delicious. They are also perfect to pull out when the weather is cold and you need something comforting and cosy.

    Why You're Going To Love This Recipe

    Mexican shredded chicken is the perfect thing to make in bulk to enjoy throughout the week in your favourite Mexican-inspired dinners. It can be eaten on its own, or added to wraps, soups, beans and rice or anything you desire!

    • It is so easy to make – only 3 simple ingredients are needed! Just stir to coat the chicken breasts with the salsa and taco seasoning in the slow cooker pot. Let them cook slowly, then shred the chicken, and stir it through the delicious, flavour-packed sauce. That's it!
    • So tender and full of flavour – slow cooking the chicken makes it moist, succulent and unbelievably tender! It will literally fall of the fork. And, the sauce is so out-of-this-world good too!
    • So versatile – you can use this Mexican shredded chicken as a base for so many dishes, limited only to your imagination.
    • Freezer-friendly – keep some batches aside to reheat in a snap on busy weeknights.
    Finely shredded chicken meat in a tomato based sauce.

    What You Need

    You won’t believe how easy it is to make this pulled chicken! Seriously! All you need is 3 simple ingredients and less than 5 minutes hands-on time.

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    All ingredients for Mexican shredded chicken laid out on a table
    • Chicken breast – slow cooking the chicken makes it so tender that it will fall apart on your fork, making it perfect for shredding. Regular, skinless chicken breasts are recommended, but this recipe will also work with chicken thighs, if that's what you have on hand.
    • Taco seasoning – in Australia, I recommend a sachet of Mission or Old El Paso taco seasoning, but any store-bought taco seasoning will work. I recommend using regular taco seasoning rather than salt reduced (unless salt reduced is necessary for dietary requirements), for best results. If you are using salt reduced, check the seasoning at the end of cooking and adjust if necessary.
    • Tomato salsa - use medium or mild salsa to keep the heat low, or add hot salsa for a little extra kick. Any brand of tomato salsa from the supermarket will work. You can also add taco sauce instead, if preferred.
    Mexican shredded chicken with parsley leaves and sliced avocado on top.

    Equipment Required

    For this recipe, you don't need a bench-full of equipment.

    • Slow-cooker - all that is needed is a slow cooker/crockpot or pressure cooker with a slow cooker function. I use a Russell Hobbs 6L searing slow cooker. This recipe is suitable for all slow cookers, but check your model for variations in cooking times.
    • Forks or hand-held beaters (on low speed) - to shred the chicken.

    Step by Step Instructions

    The chicken breast cooks until it is fall-off-your-fork tender, before being shredded and added back into the thick and rich sauce to soak in all of the delicious Mexican flavours.

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Add The Ingredients To The Slow Cooker

    Stir the chicken breasts, salsa and taco seasoning together in your slow cooker pot. Stir until flavourings are combined and chicken breasts coated.

    Note: You do not need to add any additional liquids to the pot.

    Chicken pieces, salsa and taco seasoning in a crock pot.
    Chicken and other ingredients stirred together in a slow cooker pot

    Step 2 - Slow Cook

    Cover and cook on high for 3 hours, or low for 5 hours.

    Chicken in a tomato based sauce in a slow cooker pot

    Step 3 - Shred The Chicken

    You can use either two forks to shred the chicken, or use a set of handheld beaters on low speed, until the chicken falls apart. This can be done in the slow cooker (see Notes).

    Stir the shredded chicken meat through the deliciously rich Mexican sauce until everything is thoroughly coated, and then cook for a further 30 minutes on high or 1 hour on low.

    Chicken being shredded by hand held beaters in a slow cooker pot
    Chicken breasts shredded in a slow cooker pot

    Serving Suggestions

    This delicious chicken is loaded with rich and vibrant flavours, all soaked in an addictive and flavourful sauce. It tastes AMAZING on its own, but it can also be used to level up so many dishes!

    • Serve it in tacos, burritos or salad wraps.
    • Use it to top your favourite salads.
    • Add it to your favourite soups.
    • As a burrito bowl with beans and rice.
    • Use it to top cheesy nachos with salsa and guacamole.
    • Add it to baked potatoes with some shredded cheese and sour cream.
    • Use it to make pulled chicken burgers and top with your favourite salads.

    Expert Tips

    • Add a little salt - if you have used salt reduced taco seasoning and are not following a low-sodium diet, test the flavour towards the end and season to taste.
    • The type of salsa you choose will determine the heat level of the sauce. Use a mild or medium salsa for a mild dish or add hot salsa if you like it hot. You can also add some chilli powder, if desired. Use mild salsa if serving this chicken dish to kids.
    • Do not add any extra liquid - as the salsa provides enough liquid to cook the chicken without the addition of any other liquids. Adding more liquid will make the sauce a little watery.
    • Shred the chicken with two forks, or alternatively shred it using hand-held beaters on low speed, directly in the slow cooker pot. Hold the beaters over the chicken and gently press over the top. Make sure they are on low speed, or the sauce will splatter.
    • Variation - add 1-2 tablespoons of chipotle sauce to the mixture before cooking, for even more flavour!

    FAQs

    How long can I store mexican shredded chicken?

    Store any leftover pulled chicken in the fridge in an airtight container for 3-4 days.

    Can you freeze shredded chicken?

    Yes! Allow the chicken to cool first and then add it to freezer bags or freezer-safe containers and freeze for up to 3 months. To thaw, place in the fridge overnight or sit at room temperature for 2-3 hours.

    Can I use homemade taco seasoning?

    Absolutely! I use store-bought for convenience, but you can also use your own homemade spices, if preferred. Just adjust the salt levels at the end.

    A bowl of pulled chicken with a parsley garnish

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    A spoon lifting up shredded chicken mixed with taco seasoning and salsa.

    Slow Cooker Mexican Shredded Chicken

    Take your midweek meals to the next level with this easy Mexican shredded chicken, made in your slow cooker with only 3 ingredients!
    5 from 14 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Chicken, Slow Cooker Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 3 hours hours 30 minutes minutes
    0 minutes minutes
    Total Time: 3 hours hours 40 minutes minutes
    Servings: 6 serves
    Calories: 181kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 800 g chicken breasts skinless
    • 375 g (1 ½ cup) salsa
    • 35 g (2 tbsp) taco seasoning (see notes)
    Prevent your screen from going dark

    Instructions

    • Place all of the ingredients into the base of a slow cooker. Stir to coat the chicken in the salsa and taco seasoning.
    • Cover and cook for 3 hours on HIGH or 5 hours on LOW.
    • Using two forks, shred the chicken into pieces. Alternatively, use hand-held beaters on low to shred the chicken.
    • Stir the chicken and sauce together and cook for a further 30 minutes on HIGH or 1 hour on LOW.
    • Serve immediately on top of nachos, in enchiladas, tacos, burgers, burritos or with a salad.

    Notes

    RECIPE NOTES & TIPS
    • Taco seasoning – in Australia, I recommend Mission or Old El Paso taco seasoning, but any store-bought taco seasoning will work. I recommend using regular taco seasoning rather than salt reduced (unless salt reduced is necessary for dietary requirements), for best results. If you are using salt reduced, check the seasoning towards the end and adjust if necessary.
    • Salsa - use medium, mild or hot tomato salsa, depending on your preferred heat level. Use mild salsa for kids. I use store-bought for convenience, but you can also use your own homemade spices, if preferred. Just adjust the salt levels at the end.
    • If you have used salt reduced taco seasoning and are not following a low-sodium diet, test the flavour towards the end and season to taste.
    • Do not add any extra liquid as the salsa provides enough liquid to cook the chicken without the addition of any other liquids. Adding more liquid will make the sauce a little watery.
    • Shred the chicken with two forks, or alternatively shred it using hand-held beaters on low speed directly in the slow cooker pot. Hold the beaters over the chicken and gently press over the top. Make sure they are on low speed, or the sauce will splatter.
    • Optional - add 1-2 tablespoons of chipotle sauce to the mixture before cooking, for even more flavour!
    • Storage - store any leftover pulled chicken in the fridge in an airtight container for 3-4 days.
    • Freezing - allow the chicken to cool first and then add it to freezer bags or freezer-safe containers and freeze for up to 3 months. To thaw, place in the fridge overnight or sit at room temperature for 2-3 hours.

    Nutrition

    Calories: 181kcal | Carbohydrates: 7g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1035mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 887IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Narelle Rylands says

      June 14, 2024 at 11:07 pm

      What’s the most you could cook in a 6 litre slow cooker? I’m thinking for a party. Can cook several batches but rather do more in one lot.

      Reply
      • Lucy says

        June 15, 2024 at 2:43 am

        Hey! You could definitely double or even triple (you may need to increase the cooking time slightly).

        Reply
    2. Nicole says

      June 30, 2022 at 5:18 pm

      So good! I was worried the chicken would be dry as I usually do thighs in the slow cooker, but this was falling apart tender and was so easy to shred. So tasty.

      Reply
      • Lucy says

        July 01, 2022 at 7:12 am

        Fantastic!

        Reply
    5 from 14 votes (14 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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