Name: Slow Cooker Mexican Shredded Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 cup salsa; 1 (14.5 oz) can diced tomatoes with green chilies, drained; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon lime juice

Let Me Tell You Why I Love This Slow Cooker Mexican Shredded Chicken

Alright, so picture this: it’s midweek, you’ve just realized the only thing in your fridge is a weird wrinkly carrot and…what is that, old salsa? Anyway, on nights like these, this Slow Cooker Mexican shredded chicken is a total hero. My cousin once called it “the reason family dinners don’t turn into order-out emergencies” (not sure if that’s a compliment, but I’ll take it). I just love how you can toss everything in and then, boom! a few hours later, dinner smells incredible and tastes even better. True story—one time I forgot it was cooking and thought a neighbor was grilling something amazing. Nope, just my own kitchen doing its thing for once.

Why You’ll Love This (Trust Me, I’m Not Kidding)

I make this when I can’t be fussed with real cooking but want something that seems like I tried. My family goes crazy for this because A) they can pile it on tacos or rice or eat it straight from the slow cooker (no shame), and B) the leftovers, if there are any, taste even better the next day. Occasionally, the chicken might look a little funny before shredding—but, don’t panic! That’s just the magic happening. Oh, and if you forget to set the slow cooker on high and remember at lunch? Been there. Just pretend you meant for it to be dinner instead.

Gather These Ingredients (Substitutions Welcome!)

1 kg (about 2 lb) boneless skinless chicken breasts (or thighs—I use either, depending what’s haunting my freezer; my grandma swore by thighs, but both work fine)
1 packet taco seasoning (homemade if I’m feeling fancy, but store-bought is totally fine; sometimes I just shake in paprika, cumin, garlic powder, and call it done)
1 can (400g/14 oz) diced tomatoes (rotel if I have it, but regular is just dandy)
1 small onion, chopped (or a palmful of frozen onions, because who’s chopping onions at 7am?)
2-3 cloves garlic, minced (sometimes I cheat with jarred garlic—don’t judge!)
1/2 cup chicken broth (or water, in a pinch—barely notice the difference, honestly)
1-2 chipotle peppers in adobo (if you like heat, but it’s optional—I sometimes leave it out when my niece is over)
Squeeze of lime juice (if I remember to buy limes—otherwise, skip it)

Here’s How You Do It (Honestly, It’s Foolproof)

Plop (that is the correct term) chicken into your slow cooker.
Dump taco seasoning, canned tomatoes, onion, garlic, and chicken broth right on top. Give it a swirl or wiggle everything around with a spoon. If you’re adding chipotle peppers, toss those in too. (Don’t worry if it looks like a mess—that’s normal!)
Put the lid on. Set slow cooker to low for 6-7 hours. Or high for 3-4 hours if you’re impatient like me. But, don’t rush it more than that. I once tried going even faster. Regretted it; chicken was a bit rubbery.
When the time’s up, the chicken should basically fall apart when poked with a fork. This is the fun part! Shred it in the slow cooker using two forks. (This is when I sneak a taste—quality control, right?)
Stir everything so the shredded chicken soaks up all the saucy goodness. Squeeze lime juice over if you remembered to buy limes.

Things I’ve Learned (A.K.A. Notes)

Don’t be afraid to mix breast and thigh meat. Some days I just use whatever’s left in the pack. Works fine—maybe even better?
I used to drain the tomatoes. Now I don’t—it makes it juicier. Slightly messier tacos, but who cares?
Tastes way more awesome the next day, after soaking in all those flavors. I swear, if it makes it that long in your house.

If You Want to Switch It Up (Or Live Dangerously)

Swap in salsa instead of canned tomatoes for extra punch. Green salsa makes it tangy, but my kids complained once so…your call.
Last week I added a handful of frozen corn. Tasted great, but it looked a bit odd. Just warning ya.
I tried it with turkey breast once. Honestly, not my favorite—it turned out a little on the dry side.
Bean lovers: a can of drained black beans works surprisingly well. But don’t crowd the slow cooker—it gets a bit soupy.

Equipment—But Don’t Stress If You’re Missing Stuff

Okay, obviously you need a slow cooker (unless someone’s invented a time machine and I didn’t get the memo). But on the odd day mine was loaned out, I actually used a heavy Dutch oven on super low in the oven (about 120°C/250°F) for a few hours. Not quite the same, but still tasty.

Two forks for shredding—don’t bother buying anything fancy. And a slotted spoon if you want your chicken less wet when serving.

Storing Your Leftovers (If, Miraculously, You Have Any)

Keep leftovers in a covered container in the fridge up to 3 days—though honestly, in my house it never lasts more than a day (someone always finds it at midnight). Freezes well too, for up to 2 months. I think the flavor’s even better after freezing then reheating, though maybe that’s just wishful thinking on my part.

How We Serve This at My Place (And Some Wild Ideas)

My absolute favorite way is in soft corn tortillas with cilantro, a bit of onion, and a dollop of Greek yogurt (fancy sour cream). But honestly, my son shovels it onto a baked potato, and my partner swears by stuffing leftovers into quesadillas. Oh! And over rice with a fried egg—don’t knock it till you try it.

What I Would Tell My Past Self (Pro Tips I’ve Learned the Hard Way)

Don’t skimp on cooking time. One time I pulled it early, thinking it’d shred—it didn’t. Tough as old boots.
If you use frozen chicken, just make sure it’s fully thawed first (I once tried from frozen; flavor was there, texture wasn’t. Lesson learned.)
Test seasoning before serving. Somehow it needs a pinch of salt now and then, depending on what type of broth I use. Actually, I find it works better if I under-salt at the start and add salt at the end.

FAQ—With Real Answers (And Tangents)

Can I make this with chicken thighs? Absolutely. Frankly, some days I like them better—they turn out super-moist. But go with what you have.
Is it spicy? Not too much, unless you go wild with chipotle. Just leave those out if you need mild.
Can I make it ahead of time? Yes! It actually, I think it tastes even better the next day. Perfect for meal prep—or, you know, planning for lazy evening dinners.
Do I really need to use broth? Nope. I’ve used water plenty of times. Maybe slightly less rich, but still totally tasty.
Can I double this recipe? For sure, just make sure your slow cooker’s big enough (I’ve tried this in my tiny model, messy story).
Do I have to shred the chicken in the slow cooker? You don’t have to—sometimes I lift it onto a board to shred if I want a break form standing in the heat, but it’s less messy to just do it right there in the pot.

Alright, now I’m hungry. Go make this! And if someone finds a new use for the leftovers, let me know—I’m always looking for more excuses to make a batch.

Slow Cooker Mexican Shredded Chicken