Slow Cooker Shredded Mexican Chicken

This slow cooker shredded Mexican chicken is easy to make and full of flavor! Just dump the ingredients in the crockpot or instant pot, and make tender juicy chicken for tacos, burritos, or salads.

WHY YOU’LL LOVE THIS SLOW COOKER MEXICAN CHICKEN

• You can make this easy recipe in the slow cooker or Instant Pot.
• This Mexican chicken is so versatile and can be used in a salad, soft or hard tacos, or stuffed in a burrito.
• It’s flavorful and delicious, but also healthy!
• It’s naturally Paleo, and Whole30. The taco seasoning doesn’t contain any artificial ingredients, natural flavors, sugar, vegetable oil like traditional taco seasoning mix.

SHREDDED MEXICAN CHICKEN INGREDIENTS:

• Boneless skinless chicken breast or chicken thighs– pasture-raised, organic is the best quality. You can also order from ButcherBox.
• Diced tomatoes
• Diced green chiles
• Red onion
• White wine vinegar or apple cider vinegar– If you don’t have either it’s okay! The recipe will still taste delicious!
• Lime
• Seasonings: chili powder, onion powder, garlic powder, red pepper flakes, cumin, paprika, oregano, and sea salt. Save money and grab this bundle of organic spices on Thrive Market.
• Chicken broth or bone broth
• Cilantro– optional, but adds some Mexican flavor

HOW TO MAKE SLOW COOKER SHREDDED MEXICAN CHICKEN:

1. Add ingredients into crock pot: chicken breast, diced green chiles, diced tomatoes, red onion, white wine vinegar, lime juice, and seasonings. Stir and toss well until combined.

2. Cook: Cover and cook on low for 4 or until chicken breast shred easily with a fork.

3. Shred: transfer chicken to a large plate or platter. Shred the chicken using two forks, or place chicken into the bowl of your stand mixer and shred on medium speed.

4. Serve: Place chicken back into the slow cooker and toss with the juices. Use tongs or a slotted spoon when serving the chicken.

HOW TO MAKE INSTANT POT SHREDDED MEXICAN CHICKEN:

1. Add ingredients into Instant Pot: chicken breast, diced green chiles, diced tomatoes, red onion, white wine vinegar, lime juice, and seasonings. Stir well until combined.
2. Cook: Secure the lid and set the steam valve knob to “sealing”. Cook on manual high pressure for 20 minutes.
3. Prep the rest of the ingredients while chicken is cooking. Make hard tacos, soft tacos, burritos, or a taco salad. The possibilities are endless!
4. Shred: Once the timer goes off, release the pressure nozzle carefully. Remove the lid and transfer chicken to a large plate using tongs. Shred the chicken using two forks.
5. Serve warm. If you want to store the chicken in the Instant Pot, I recommend getting this nifty instant pot lid. (Make sure it fits the size of your instant pot.)

TIPS AND VARIATIONS

• Substitute boneless chicken thighs for chicken breast
• If you are short on time, use 2 tablespoons of taco seasoning instead of all the seasonings in the recipe card. I recommend this one.
• I recommend cooking chicken in the slow cooker for 4 – 4 1/2 hours, and no longer as the chicken breast may dry out. Chicken is fully cooked when reached a temperature of 165 degrees, or when easily shredded.

OTHER MEXICAN RECIPES YOU’LL LOVE:

• Sheet Pan Chicken Fajitas
• Easy Sweet Potato Taco Skillet (Paleo,Whole30)
• Sheet Pan Chicken Fajitas
• Honey Cilantro Lime Salmon
• Paleo Chicken Tortilla Soup
• Easy Paleo Taco Casserole

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