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Slow Cooker Mexican Shredded Chicken is a flavorful, make-ahead chicken recipe that cooks low and slow with tomatoes, green chilies, lime, and taco seasoning. The result is tender shredded chicken you can use for tacos, quesadillas, nachos, bowls, and more.
This is one of those recipes I like to make when I want a good protein already done and ready to use. Make it once, then turn it into Shredded Chicken Tacos, Baked Chicken Tacos, Shredded Chicken Quesadillas, or Shredded Chicken Nachos over the next few days.
Why You’ll Want to Make This Slow Cooker Mexican Shredded Chicken
- It gives you a flexible dinner option: Use it in tacos, quesadillas, nachos, bowls, or salads depending on what sounds good that day.
- The slow cooker does the work: Once everything is added, the chicken cooks until it is tender and easy to shred.
- It is great to make ahead: A batch in the fridge makes lunch or dinner much easier to pull together later.
Ingredients You’ll Need
This recipe uses simple ingredients, but a few choices help the chicken turn out especially well.
- Boneless skinless chicken thighs: These stay juicy in the slow cooker and shred especially well.
- Chicken broth: Regular broth works well, or you can use water with bouillon paste if that is what you keep on hand.
- Fire-roasted diced tomatoes: These add a little more depth and a lightly smoky flavor.
- Taco seasoning: My Chicken Taco Seasoning works well here, but a regular taco seasoning blend works too.
- Diced green chilies: Mild keeps the recipe more flexible, while hot adds more heat.
- Lime juice: This brightens the flavor and balances the richness.
- Cilantro: Optional, but good for a fresh finish.
How to Make Slow Cooker Mexican Shredded Chicken
Season the chicken
Toss the chicken thighs with the taco seasoning before adding them to the slow cooker. That helps the seasoning coat the chicken from the start.
Add everything to the slow cooker
Transfer the chicken to the slow cooker, then add the broth, fire-roasted tomatoes, green chilies, and lime juice. Give everything a quick stir.
Cook until tender
Cover and cook on low for 5 to 6 hours, until the chicken shreds easily. If it still feels firm, let it cook a little longer.
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Shred and return to the juices
Remove the chicken and shred it with two forks or meat claws. Return it to the slow cooker, stir it into the cooking liquid, and let it sit on high for 10 to 15 minutes so it can soak up more flavor.
A Good Base for Several Meals
Once the chicken is cooked, you can use it a few different ways depending on what sounds good that day. Tuck it into Shredded Chicken Tacos, use it in Baked Chicken Tacos, fold it into Shredded Chicken Quesadillas, or pile it onto Shredded Chicken Nachos.
Tips for the Best Flavor and Texture
- Use chicken thighs if you can: They stay more tender than chicken breasts and shred more easily after slow cooking.
- Do not drain the green chilies or the roasted tomatoes: The liquid adds more flavor to the chicken as it cooks.
- Cook until it shreds easily: If the chicken is hard to pull apart, it needs more time.
- Let the shredded chicken sit in the juices: This helps it stay moist and absorb more flavor before serving.
- Taste before serving: Depending on your broth and seasoning, you may want a little more salt or lime juice at the end.
- For smoky heat: Stir in a little chipotle in adobo (2-3 peppers with 1-2 tablespoons of the sauce added to the cooking pot before you start cooking).
- For crisp edges: Spread some of the shredded chicken in a hot skillet for a few minutes before serving.
Swaps and Variations
- Chicken breasts: These work, but they are leaner and can dry out faster than thighs.
- Hotter version: Use hot green chilies or add chipotle in adobo.
- Store-bought seasoning: That works well here if you already have a favorite.
- Lower-carb option: Serve the chicken in lettuce wraps, taco salads, or bowls instead of tortillas.
What to Serve With It
Serve this chicken in tortillas for tacos, over rice for bowls, or with chips and cheese for nachos. You can also add a simple salad, roasted vegetables, or your favorite taco toppings alongside it.
FAQs
Yes. Chicken breasts work, but chicken thighs usually stay more tender and shred better in the slow cooker. As I mentioned in Crockpot BBQ Chicken, I also prefer to add a little oil to the cooking pot when using chicken breasts to help them stay moist.
No. It also works well in quesadillas, nachos, bowls, and salads.
Yes. This recipe reheats well, so it is a good one to make in advance.
After shredding, cook some of the chicken in a hot skillet for a few minutes to add crisp edges.
Storage and Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months with a little of the cooking liquid.
- Reheat: Warm it in the microwave or in a skillet over medium-low heat until heated through.at with a splash of broth or reserved juices until warmed through.
Slow Cooker Mexican Shredded Chicken
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Recommended Equipment
Ingredients
- 3 lbs Chicken Thighs, boneless, skinless
- 1 ½ cups Chicken Broth, I use 1 ½ cup of water mixed with 1 ½ tsp of bouillon paste
- 14.5 oz Diced Tomatoes, fire roasted for a smokier flavor, diced or crushed work well. This is 1 can or about 1½ cups.
- 6 tbsp Chicken Taco Seasoning, click for my recipe, or your favorite store bought taco seasoning
- 4 oz diced green chilies, mild or hot
- 2 limes, juiced
- Cilantro, for garnish
Instructions
- Season the Chicken: In a large bowl, add the chicken and taco seasoning. Toss well until the chicken is evenly coated with the spices.
- Transfer to Slow Cooker: Add the seasoned chicken to the slow cooker.
- Pour in the chicken broth, lime juice, tomatoes and green chilies into the cooking pot.
- Give the mixture a quick stir.
- Cover and cook the meat: I set the slow cooker to LOW for 5 to 6 hours or HIGH for 2 hours & 30 minutes to 3 hours. Until the chicken is tender and easy to shred.
- Shred the meat: Remove the chicken and shred using two forks or two meat claws
- Return & simmer: Return the shredded chicken to the slow cooker. Mix well. Turn the slow cooker to HIGH. Cook the meat in its juices for 10-15 minutes.
- Finish: Mix and adjust seasoning if needed.
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Recipe Notes
- Use chicken thighs if you can: They stay more tender than chicken breasts and shred more easily after slow cooking.
- Do not drain the green chilies or the roasted tomatoes: The liquid adds more flavor to the chicken as it cooks.
- Cook until it shreds easily: If the chicken is hard to pull apart, it needs more time.
- Let the shredded chicken sit in the juices: This helps it stay moist and absorb more flavor before serving.
- Taste before serving: Depending on your broth and seasoning, you may want a little more salt or lime juice at the end.
- For smoky heat: Stir in a little chipotle in adobo (2-3 peppers with 1-2 tablespoons of the sauce added to the cooking pot before you start cooking).
- For crisp edges: Spread some of the shredded chicken in a hot skillet for a few minutes before serving.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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