Slow Cooker Mexican Shredded Chicken
This slow cooker Mexican shredded chicken is tender, juicy, and full of flavor from taco seasoning, green chilies, fire-roasted tomatoes, and lime. It’s an easy crockpot chicken recipe for tacos, burrito bowls, salads, and meal prep.
Servings: 8
Calories:
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
- 1½ cups diced tomatoes fire roasted for a smokier flavor, diced or crushed work well 14.5 oz can including the juice
- 6 tbsp chicken taco seasoning homemade or store bought
- 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, tomatoes and green chilies (with their juices).
- Give the mixture a quick stir.
- Cover and cook the meat LOW: 4–6 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.
Notes
Use chicken thighs for the juiciest result: Boneless, skinless chicken thighs stay tender and shred well after slow cooking. You can use chicken breasts, but they may need a little less cook time and can dry out more easily.
Season the chicken first: Tossing the chicken with the taco seasoning before adding the liquid helps the flavor stick to the meat.
Do not drain the green chilies: Add the chilies with their liquid for more flavor.
Cook until the chicken shreds easily: The chicken is done when it pulls apart easily with forks. If it still feels firm, give it a little more time.
Let it sit in the juices after shredding: After shredding, return the chicken to the slow cooker and let it cook in the juices for 10 to 15 minutes. This helps it stay moist and soak up more flavor.
Add the lime at the end: Stir in the lime juice after cooking to keep the flavor fresh and bright.
Taste before serving: Depending on your taco seasoning and broth, you may want a little more salt at the end.
For a smoky, spicier version: Add a little chipotle in adobo sauce.
For crispy edges: Spread the shredded chicken in a hot skillet and cook for a few minutes after slow cooking.
If the chicken seems too watery: Let it sit uncovered for a few extra minutes after shredding so some of the liquid can reduce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a sealed freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Use thawed chicken for best results: Thawed chicken seasons more evenly and cooks more consistently than frozen chicken.
Season the chicken first: Tossing the chicken with the taco seasoning before adding the liquid helps the flavor stick to the meat.
Do not drain the green chilies: Add the chilies with their liquid for more flavor.
Cook until the chicken shreds easily: The chicken is done when it pulls apart easily with forks. If it still feels firm, give it a little more time.
Let it sit in the juices after shredding: After shredding, return the chicken to the slow cooker and let it cook in the juices for 10 to 15 minutes. This helps it stay moist and soak up more flavor.
Add the lime at the end: Stir in the lime juice after cooking to keep the flavor fresh and bright.
Taste before serving: Depending on your taco seasoning and broth, you may want a little more salt at the end.
For a smoky, spicier version: Add a little chipotle in adobo sauce.
For crispy edges: Spread the shredded chicken in a hot skillet and cook for a few minutes after slow cooking.
If the chicken seems too watery: Let it sit uncovered for a few extra minutes after shredding so some of the liquid can reduce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a sealed freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Use thawed chicken for best results: Thawed chicken seasons more evenly and cooks more consistently than frozen chicken.
