Slow Cooker Shredded Mexican Chicken

Why You’ll Love This Recipe

This Slow Cooker Shredded Mexican Chicken is perfect for busy weeknights when you want a meal that's both flavorful and easy to prepare. The slow cooker does all the work, allowing the chicken to simmer in a blend of spices, garlic, onion, and tomato sauce, making it incredibly tender and full of flavor. With just a few simple ingredients, you can create a dish that can be used in a variety of meals, from tacos to burrito bowls. Plus, this recipe is healthy, with just 67 calories and 0 WW points per serving, so you can enjoy it guilt-free!

Ingredients

• 2 lbs boneless skinless chicken breast, raw

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 2 teaspoon vegetable oil (or olive oil)

• 1 15 oz can tomato sauce

• 1 4 oz can diced green chiles

• 1 cup chicken broth (98% fat-free)

• 1 tablespoon cumin

• 1 tablespoon chili powder

• 2 teaspoon coriander

• 1 ½ teaspoon kosher salt

• 1 teaspoon pepper

• A few dashes of your favorite hot sauce (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium skillet, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and cook until softened (about 5 minutes).

2. Transfer the sautéed onions and garlic to the slow cooker.

3. Add the remaining ingredients – chicken breasts, tomato sauce, diced green chiles, chicken broth, cumin, chili powder, coriander, kosher salt, pepper, and hot sauce (if using) – to the slow cooker.

4. Stir everything together until well combined.

5. Cover and cook on low for 7-8 hours or high for 5 hours, until the chicken is fully cooked and tender.

6. Remove the chicken breasts from the slow cooker, shred the chicken using two forks, and return it to the slow cooker. Stir to combine with the sauce and let it cook for an additional 20-30 minutes so the flavors can meld together.

7. Serve the shredded chicken in tacos, salads, burrito bowls, quesadillas, or any other dish you desire. Enjoy!

Servings and Timing

• Yield: 10 servings

• Prep Time: 10 minutes

• Active Time: 8 hours (depending on slow cooker setting)

• Cooking Time: 7-8 hours on low or 5 hours on high

Variations

• Add more heat: If you like your shredded chicken with a bit more spice, feel free to add extra hot sauce or chili flakes to the slow cooker.

• Vegetarian version: You can substitute the chicken with a variety of plant-based proteins like tofu or jackfruit to make a vegetarian version of this dish.

• Add veggies: Toss in some bell peppers, corn, or beans to the slow cooker for a more hearty dish.

Storage/Reheating

• Storage: Store any leftover shredded chicken in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can also freeze the chicken for up to 3 months. Let the chicken cool completely before transferring it to a freezer-safe bag or container.

• Reheating: To reheat, simply heat the chicken in a skillet over medium heat for about 5 minutes or until warmed through. You can also reheat it in the microwave for 1-2 minutes.

FAQs

How can I make this chicken spicier?

You can add extra hot sauce, jalapeños, or chili flakes to the slow cooker for more heat.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be substituted in this recipe for a slightly juicier result.

Can I use fresh garlic instead of minced garlic from a jar?

Yes, using fresh garlic will enhance the flavor of the dish. Just make sure to mince it finely.

Can I cook this recipe on high heat?

Yes, you can cook it on high for 5 hours, but it may not be as tender as when cooked on low for 7-8 hours.

Can I use a different type of broth?

Yes, you can substitute chicken broth with vegetable or beef broth, depending on your preference.

Can I add beans to the slow cooker?

Yes, you can add black beans or pinto beans for a more filling meal.

Can I make this in an Instant Pot?

Yes, you can cook the chicken on high pressure for about 20 minutes, then shred it and simmer for an additional 10-15 minutes to absorb the flavors.

Is this recipe gluten-free?

Yes, this recipe is gluten-free, as long as your chicken broth and hot sauce do not contain gluten.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F or when it easily shreds with a fork.

What can I serve with shredded Mexican chicken?

This shredded chicken can be used in tacos, burrito bowls, salads, enchiladas, or as a filling for quesadillas.

Conclusion

This Slow Cooker Shredded Mexican Chicken is a versatile, flavorful, and easy-to-make recipe that will become a staple in your meal rotation. With just a few ingredients and minimal hands-on time, you'll have a delicious and healthy base for countless meals. Whether you're making tacos, burrito bowls, or salads, this shredded chicken will add a tasty and nutritious element to your favorite dishes. Enjoy the convenience of the slow cooker and the satisfaction of a homemade meal that's sure to please everyone at the table!

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This Slow Cooker Shredded Mexican Chicken is a simple, flavorful dish that's perfect for creating a variety of meals, including tacos, salads, burritos, and more. The chicken is infused with bold Mexican flavors, becoming tender and easy to shred.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 7-8 hours on low or 5 hours on high
• Total Time: 7-8 hours (depending on slow cooker setting)
• Yield: 10 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

2 lbs boneless skinless chicken breast, raw

1 medium yellow onion, chopped

3 cloves garlic, minced

2 tsp vegetable oil (or olive oil)

1 15 oz can tomato sauce

1 4 oz can diced green chiles

1 cup chicken broth (98% fat-free)

1 tbsp cumin

1 tbsp chili powder

2 tsp coriander

1 ½ tsp kosher salt

1 tsp pepper

A few dashes of your favorite hot sauce (optional)

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Instructions

1. In a medium skillet, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and cook until softened (about 5 minutes).
2. Transfer the sautéed onions and garlic to the slow cooker.
3. Add the remaining ingredients – chicken breasts, tomato sauce, diced green chiles, chicken broth, cumin, chili powder, coriander, kosher salt, pepper, and hot sauce (if using) – to the slow cooker.
4. Stir everything together until well combined.
5. Cover and cook on low for 7-8 hours or high for 5 hours, until the chicken is fully cooked and tender.
6. Remove the chicken breasts from the slow cooker, shred the chicken using two forks, and return it to the slow cooker. Stir to combine with the sauce and let it cook for an additional 20-30 minutes so the flavors can meld together.
7. Serve the shredded chicken in tacos, salads, burrito bowls, quesadillas, or any other dish you desire. Enjoy!

Notes

• If you like more heat, feel free to add extra hot sauce or chili flakes.
• To make a vegetarian version, substitute chicken with plant-based proteins like tofu or jackfruit.
• For a heartier dish, add veggies like bell peppers, corn, or beans to the slow cooker.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months.
• To reheat, heat the chicken in a skillet over medium heat or microwave for 1-2 minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 67
• Sugar: 2g
• Sodium: 600mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 35mg