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January 30, 2020

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.

Shredded Mexican Chicken in slow cooker

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:

Shredded mexican chicken garnished with cilantro and sliced limes on cutting board

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.
Chicken breast, mexican seasoning, diced green chiles, diced tomatoes, and diced red onion in slow cooker

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.

Shredded mexican chicken garnished with cilantro and sliced limes on cutting board

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.
Shredded Mexican Chicken Garnished with Cilantro and sliced limes on cutting board on top of white background

OTHER MEXICAN RECIPES YOU’LL LOVE:

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Shredded Mexican Chicken Garnished with Cilantro and sliced limes on cutting board on top of white background

Slow Cooker Shredded Mexican Chicken


  • Author: Abbey Blackwell
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours
  • Yield: 6 1x

Description

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.


Scale

Ingredients

  • 2 pounds boneless skinless chicken breast or boneless chicken thighs
  • 1 14.5-ounce can diced tomatoes
  • 1 4-ounce can diced green chiles
  • 1/2 large red onion, diced
  • 1/2 tablespoon white wine vinegar or apple cider vinegar
  • 1 lime, juiced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon oregano
  • 1 teaspoon sea salt
  • 1/2 cup chicken broth or bone broth
  • cilantro, garnish

Instructions

  1. In a 4-6 quart slow cooker, add chicken breast, diced tomatoes, diced green chiles, red onion, white wine vinegar, lime juice, and seasonings. Stir well until combined.
  2. Cover and cook on low heat setting for 4-5 hours or until chicken reaches an internal temperature of 165 degrees.
  3. Remove chicken from the slow cooker to a plate. Shred the chicken with 2 forks or a hand mixer. Return shredded chicken to the slow cooker. Cover and cook on low heat for 20-30 minutes longer. Serve warm.

Notes

  • Shred the chicken using two forks or a stand mixer. Turn the mixer on medium until chicken is shredded.
  • If you are short on time, use 2 tablespoons of your own taco seasoning. I recommend this one.
  • Storage- store in a glass food storage container for up to 5 days. Freeze up to 3 months in a freezer safe container. Make sure to thaw in the fridge before reheating.
  • Serve- serve shredded Mexican chicken as filling to hard taco shells, soft gluten-free tortillas, burritos, or on a taco salad.
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican

Keywords: slow cooker mexican shredded chicken, shredded chicken slow cooker mexican, shredded chicken tacos recipe, instant pot mexican chicken

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Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!

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