Mexican shredded chicken is a versatile culinary staple, perfect for tacos, burritos, salads, and more. This recipe uses the convenience of a slow cooker to deliver tender, flavorful chicken with minimal effort. Forget hours spent simmering on the stovetop – this method allows you to simply set it and forget it! Get ready for a flavor explosion that will become a weeknight favorite.
What Makes this Crockpot Recipe the Best?
This recipe stands out because it prioritizes ease, flavor, and versatility. Many slow cooker recipes lack depth of flavor, but this one utilizes a combination of spices and aromatics to create a truly authentic Mexican taste. Plus, the slow cooking process yields incredibly tender chicken that shreds effortlessly.
Ingredients You'll Need:
- 2-3 lbs boneless, skinless chicken breasts (or thighs for extra richness)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 1 cup chicken broth
- 1 packet taco seasoning (or homemade – recipe below!)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1 small onion, chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and minced (for extra flavor)
Instructions for Delicious Crockpot Chicken:
- Prep the Chicken: Place the chicken breasts in your slow cooker.
- Add the Flavor: Pour in the diced tomatoes (undrained), black beans, green chilies, and chicken broth. Stir in the taco seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper. If using, add the chopped onion, minced garlic, and jalapeño.
- Slow Cook: Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Shred and Serve: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Homemade Taco Seasoning (because you deserve it!)
If you prefer to avoid store-bought taco seasoning, this simple homemade blend is just as delicious:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
How to Use Your Shredded Chicken
The possibilities are endless! Here are some ideas:
- Tacos: A classic! Serve with your favorite toppings like shredded lettuce, cheese, sour cream, salsa, and guacamole.
- Burritos: Wrap your shredded chicken in warm tortillas with rice, beans, and your favorite toppings.
- Enchiladas: Use the chicken as a filling for delicious enchiladas.
- Salads: Add the chicken to your favorite salad for a protein boost.
- Quesadillas: A quick and easy meal – simply fill tortillas with the chicken and cheese and grill until golden brown.
- Soup: Add the chicken to your favorite soup for extra flavor and protein.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will result in even more tender and flavorful chicken. They have a higher fat content, which adds richness during the slow cooking process.
How long can I store leftover chicken?
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Can I freeze this shredded chicken?
Yes! Allow the chicken to cool completely before freezing in airtight containers or freezer bags. It will keep for up to 3 months.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sear the chicken first, then add the remaining ingredients. Cook on high pressure for 15-20 minutes, followed by a natural pressure release.
What kind of tortillas are best for tacos?
Corn or flour tortillas both work well, depending on your preference.
This crockpot shredded Mexican chicken recipe is a winner for its ease, flavor, and versatility. Enjoy!
