This Slow Cooker Shredded Mexican Chicken delivers an easy, flavor-packed meal with just 10 minutes of hands on time! Whether you use thighs or breasts, this is one of our most versatile One Pan Dinner Recipes that's ideal for tacos, burritos, enchiladas, quesadillas, bowls, and more. The best part? All you need is simple pantry spices, tomatoes and green chilis to get it cooking!
This post is your one-stop-shop for our top tips to keep it moist, prep it ahead, and even freeze it for later. Get ready to fiesta!
It's embarrassingly easy to make slow cooker Mexican chicken for tacos, burritos, enchiladas and more with super simple ingredients and a trusty Crock Pot. This is a foundational recipe that is easy to master and turn into any number of main dishes.
Whatever you choose to make with this meat, you can't go wrong serving it with classic Mexican Rice (not mushy, dry, or bland!) or these popular Refried Beans Casserole.
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Why this recipe is great
- It only takes 10 minutes of time to make, then let it cook!
- You only need 9 ingredients, and most are spices.
- It's versatile and can be used in all kinds of dinners!
- It's make ahead and freezer friendly (great for meal prep too!)
Ingredients for slow cooker Mexican chicken
It's not complicated to turn a few pantry staples into a delicious dinner, but here are some tips that will help you be successful. Full ingredient quantities are in the recipe card below.
- Boneless skinless chicken thighs: These have a high fat content, which yields the most tender, juicy meat after cooking. You can also substitute with breasts; see our notes further below for cooking instructions and tips if substituting.
- Fire roasted diced tomatoes: You can substitute with regular diced tomatoes, but I will say that these add really great flavor!
- Diced green chilis: Make sure they are diced, not whole (speaking from experience...)
- Chicken broth: You can use homemade, a carton, a can, or bouillon mixed with hot water.
- Honey: Just a bit of sweet rounds out the flavor. It makes a noticeable difference!
- Spices: You will need garlic powder, onion powder, chipotle chili powder, smoked paprika, salt and black pepper. Of all of the spices, the smoked paprika adds the most flavor - so don't skip it!
Helpful kitchen tools
How to make shredded Mexican chicken
Start by trimming any excessive fatty flaps off of the chicken thighs, if any. You want to keep the vast majority of the fat because that's what will render down and keep the meat juicy.
Start by combining all of the ingredients except the meat in a 6 quart slow cooker (or larger). Mix everything together really well using silicone tipped tongs or a wooden spoon so you don't scratch the ceramic.
Nestle the thighs down into the saucy mixture until everything is coated and mostly covered. Cook the meat on low heat for 6-8 hours or on high heat for 3-4 hours.
Once the meat shreds easily and has cooked through (it should reach an internal temperature of 165°F according to the USDA), it is ready.
Remove the meat onto a cutting board and use two forks to pull it into bite-sized pieces.
Pour the liquids remaining in the slow cooker through a strainer to remove the chunky bits. Pour the strained liquid back into the Crock Pot, then add the pulled chicken back.
Stir everything together well - this is the hack to keeping everything extra flavorful!
Storage instructions
Store leftovers in a sealed airtight container in the fridge for 3-4 days. I suggest pouring the cooking liquid in the container to help keep the meat moist and flavorful!
How to use Mexican chicken thighs
There are countless options! You can use this for tacos, enchiladas, burritos, taco salad, burrito bowls, quesadillas, soups, casseroles, nachos, and more. Here are a few specific recipes that you can use it in.
- Chicken Tortilla Soup
- Baked Crunchy Chicken Tacos Recipe
- Corn Tortilla Quesadilla
- Homemade Green Enchiladas
- Tinga Chicken Tacos (use this recipe instead of rotisserie)
- Smothered Enchilada Burritos (use this recipe instead of the beef)
- Make bowls with Cilantro Lime Rice, black beans, and salsa
Reheating instructions (3 methods)
Reheating in the microwave: You can reheat single servings in the microwave for 45-90 seconds, or until warmed through. I suggest using a microwave cover or sprinkling the meat with a bit of water first to keep it more moist.
Reheating on the stove: Add the chicken to a skillet on the stove over medium heat with a splash of the cooking liquids, stirring often just until warm.
Reheating in the slow cooker: For larger amounts, place the chicken and all the cooking liquids back in the slow cooker on low. Stir often until it is warmed through, 1-2 hours, being careful not to overcook so it doesn't dry out.
FAQs
Yes, however it will have a different cooking time and may not be as juicy as thighs. Make the recipe as directed, but reduce the cooking time to low for 3-4 hours or on high for 2-3 hours. I find it best to use chicken breasts when I know I will be using it in something saucy (like enchiladas) that will add moisture.
Yes! Allow it to cool fully, then freeze it in an airtight freezer bag or container with the cooking liquids for 2-3 months. Thaw it at room temperature for a few hours or overnight in the fridge, then reheat it before serving.
You can substitute the diced tomatoes with the same amount of your favorite salsa, but keep in mind that it will change the flavor.
Tips & tricks
- Cook on low heat instead of high whenever possible for more flavor and the best texture.
- If you prefer a chunkier sauce texture, skip the step where you strain the cooking sauce.
- Try using kitchen shears to trim the chicken thighs - I find it easier than a knife!
More Mexican food recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Slow Cooker Shredded Mexican Chicken (Thighs or Breast)
Equipment
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (7 oz) can diced green chilis
- 1 cup chicken broth
- 2 tablespoon honey
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chipotle powder
- 1 tablespoon smoked paprika
- 2 teaspoon salt
- 1 teaspoon black pepper
- For serving: Fresh lime juice, cilantro optional
Instructions
- Trim any excessive fat off of the chicken thighs, if any. You want to keep most of it because that's what will render down and keep the meat juicy.3 lbs boneless skinless chicken thighs
- Combine all of the ingredients except the chicken in a 6 quart slow cooker (or larger). Nestle the chicken thighs down into the saucy mixture until everything is coated and mostly covered.1 (14.5 oz) can fire roasted tomatoes, 1 (7 oz) can diced green chilis, 1 cup chicken broth, 2 tablespoon honey, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chipotle powder, 1 tablespoon smoked paprika, 2 teaspoon salt, 1 teaspoon black pepper
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the meat is cooked through and shreds easily when prodded.
- Remove the meat onto a cutting board and use two forks to pull it into bite-sized pieces. Then strain the liquids remaining in the slow cooker to remove the chunky bits. Add the shredded chicken and strained liquid back into the Crock Pot and mix well to combine. Serve warm with fresh lime juice and cilantro if desired.For serving: Fresh lime juice, cilantro
Notes
- Cook on low heat instead of high whenever possible for more flavor and the best texture.
- If you prefer a chunkier sauce texture, skip the step where you strain the cooking sauce.
- Try using kitchen shears to trim the chicken thighs - I find it easier than a knife!
- Microwave: You can reheat single servings in the microwave for 45-90 seconds, or until warmed through. I suggest using a microwave cover or sprinkling the meat with a bit of water first to keep it more moist.
- Stove: Add the chicken to a skillet on the stove over medium heat with a splash of the cooking liquids, stirring often just until warm.
- Slow cooker: For larger amounts, place the chicken and all the cooking liquids back in the slow cooker on low. Stir often until it is warmed through, 1-2 hours, being careful not to overcook so it doesn't dry out.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
There are so many dishes you can make this Mexican chicken for!
Danielle says
You can use this shredded chicken in so many different dishes!