Slow Cooker Shredded Mexican Chicken (Thighs or Breast)

Shredded Mexican chicken on a cooking spoon.

5 from 2 votes

Slow Cooker Shredded Mexican Chicken (Thighs or Breast)

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!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: Latin, Mexican

Servings:

Calories: 310kcal

Author: Misty

Equipment

Slow Cooker

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

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!

Storage: 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!

Reheating:

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.

Freezer instructions: 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 before serving.

Nutrition