Print

Slow Cooker Mexican Shredded Chicken

Print Recipe

Tender and flavorful shredded chicken cooked in a slow cooker with Mexican-inspired spices. Perfect for tacos, burritos, salads, and more.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup salsa (your choice of heat)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. In a small bowl, mix together salsa, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Pour the salsa mixture over the chicken breasts.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. Shred the chicken using two forks directly in the slow cooker or transfer to a plate to shred and return to the sauce.
  6. Add lime juice and stir to combine. Optional: Stir in chopped cilantro before serving.
  7. Serve hot in tacos, burritos, salads, or bowls.

Notes

  • Use your favorite salsa to control the flavor and heat level.
  • Great for meal prep and freezer-friendly.
  • You can substitute chicken thighs for a juicier result.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, shredded chicken, Mexican chicken, taco filling, meal prep

Find it online: https://yumrecipesnow.com/slow-cooker-mexican-shredded-chicken/