This slow cooker shredded Mexican chicken recipe is perfect for tacos, burritos, quesadillas, enchiladas, taco salads, nachos, and more!
Shredded Mexican Chicken
Mexican shredded chicken is tender, juicy, and flavorful. It is also very versatile, the possibilities are endless!
This slow-cooker shredded Mexican chicken is super easy to make and it is great for family dinners and parties. Cooking the chicken in a crockpot allows the chicken to absorb all of the wonderful flavors and the slow cooker will also keep the chicken warm for serving. You can use it to make chicken tacos, burritos, quesadillas, enchiladas, taco salad, nachos, or any other dish you can come up with.
I made shredded chicken tacos and garnished them with some fresh cilantro and red onions, then served them with fresh lime wedges on the side for squeezing over the meat. When I want to indulge myself, I will also add avocado and cheese. You can garnish your chicken with whatever toppings you like. I have a few ideas listed below. I hope that you enjoy the Shredded Mexican Chicken!
What to Serve with Mexican Shredded Chicken
Below are a few ideas for what to serve with Mexican Shredded Chicken. The following recipes can be used as toppings or side dishes to serve with your chicken. They only take about 5 minutes to make and are excellent additions to add to your meal!
- Cilantro Lime Cauliflower Rice
- Chipotle Corn Salsa
- Cilantro Lime Crema
- Creamy Avocado Dip
- Fiesta Lime Coleslaw
- Restaurant Style Salsa
If you like this recipe, you might also want to try my Mexican Pork Carnitas. It has instructions for both the slow cooker and the Instant Pot.
Note: The printable recipe is located at the end of this post. Here are some More Easy Mexican Recipes. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Shredded Mexican Chicken Ingredients
The ingredients you will need to make shredded Mexican chicken are all kitchen staples that you probably already have on hand.
- Fresh Boneless Skinless Chicken Breasts – You can also use chicken thighs. Fresh is always best, but you can use frozen chicken that has been completely defrosted.
- Olive Oil – Avocado oil is a great substitute.
- Chicken Broth – I use low-sodium chicken broth.
- Tomato Paste
- Lemon Juice – You can also use lime juice or a combination. I like to do a 50/50 mix of lemon and lime.
- Chili Powder
- Seasoning Salt
- Paprika
- Garlic Powder
- Cayenne Pepper – You can adjust the amount to your personal preference. I use a little extra since I like spicy but you can omit it if you would like it to be mild.
Optional Garnish
- Fresh Cilantro – I highly recommend it!
- Avocado – sliced, diced, or mashed.
- Red Onion – chopped.
- Cheese – shredded or crumbled.
- Greek yogurt – or sour cream.
- Fresh Lime slices – For squeezing.
How to make Mexican Shredded Chicken in a Slow Cooker
First, spray your crockpot with non-stick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Drizzle the chicken with olive oil. Sprinkle the seasonings onto the chicken breasts.
In a separate bowl, add the chicken broth, lemon/lime juice, and tomato paste, then whisk to combine. Pour the broth mixture over the seasoned chicken.
Place the lid on the slow cooker and cook on low for 4 hours or until the chicken is fully cooked. The internal temperature should be 165°F (74°C). Once finished cooking, take two forks and shred the chicken in the slow cooker.
Stir the shredded chicken to mix in the sauce. Put the lid back on the slow cooker, set it to low, and allow the chicken to simmer in the sauce for an additional 15 minutes.
You can serve straight from the crockpot or transfer the chicken to a serving dish. If you would like, garnish with fresh cilantro and the toppings of your choice. Store any leftovers in an airtight container and refrigerate.
Slow Cooker Shredded Mexican Chicken
Ingredients
- 2 lbs fresh boneless skinless chicken breasts *see notes*
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth
- 1/4 cup Tomato Paste
- 2 tablespoons lemon juice or lime juice
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper Adjust to your preference.
Optional Garnish
- fresh cilantro chopped
- fresh avocado sliced or diced
- red onion chopped
- cheese shredded or crumbled
- sour cream or Greek yogurt
- fresh lime wedges
Instructions
- First, spray your crockpot with non-stick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Drizzle the chicken with the olive oil. Sprinkle the seasonings onto the chicken breasts.
- In a separate bowl, add the chicken broth, lemon/lime juice, and tomato paste, then whisk to combine. Pour the broth mixture over the seasoned chicken.
- Place lid on slow cooker and cook on low for 4 hours or until chicken is fully cooked. The internal temperature should be 165°F (74°C). Once finished cooking, take two forks and shred the chicken in the slow cooker.
- Stir the shredded chicken to mix in the sauce. Put the lid back on the slow cooker, set to low, and allow the chicken to simmer in the sauce for an additional 15 minutes.
- Garnish with the toppings of your choice. Store any leftovers in an airtight container and refrigerate.
Notes
(This recipe was originally published on April, 28th 2018, and has been updated with a new recipe card.)
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If you make this Mexican Shredded Chicken, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
Yummy, easy recipe. I added some cumin as well. But other than that…made exactly as described. Quick, easy meal prep.
Thank you for the compliment! I’m glad you enjoyed the Mexican chicken.
Is it possible to do this recipe with thighs instead of chicken breast? Should I adjust the cook time?
Yes, you can use chicken thighs. Same cook time, just check the internal temperature with a meat thermometer to be sure they are fully cooked.
Made this today and it was delicious! Cilantro, onions, lime, and guacamole were my toppings. Thanks 🙂
Thank you for the compliment! I’m glad you enjoyed the Mexican chicken and I love your toppings!