This Slow Cooker Mexican Shredded Chicken is an easy and tasty dish! Just throw chicken, spices, and salsa into the slow cooker, and let it do the magic while you relax.
I love using this shredded chicken in tacos or on top of rice. It’s so juicy and packed with flavor! Plus, it makes meal prep super simple. Who doesn’t like that? 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here. They shred easily after cooking. If you’re looking for a healthier option, consider using chicken thighs for more flavor, or plant-based protein like jackfruit for a vegan alternative.
Diced Tomatoes with Green Chiles: This adds a nice kick and flavor. If you prefer less heat, opt for plain diced tomatoes and add fresh chiles or bell peppers for a milder taste. You can also use fire-roasted tomatoes for deeper flavor.
Black Beans: They provide protein and fiber. If black beans aren’t available, kidney beans or pinto beans can work just as well. Canned beans are convenient, but feel free to use cooked dry beans if you have time.
Taco Seasoning: You can create your own mix with chili powder, cumin, and a pinch of paprika if you want to avoid packaged spice mixes. It’s often fresher and tailored to your taste!
Cilantro: While fresh cilantro is great for garnish, if you’re not a fan, chopped green onions or even avocado can add a fresh touch.
How Can You Ensure the Chicken Stays Moist and Flavorful?
A big key to great shredded chicken is cooking it low and slow in the slow cooker. This allows the chicken to soak up all the yummy flavors. Here’s how to do it right:
- Place the chicken at the bottom of the slow cooker to let it cook in the juices from the tomatoes and broth.
- Let it cook on low for 6-8 hours to achieve the best texture. If you’re short on time, the high setting is fine—just don’t exceed 4 hours.
- When it’s done, ensure you shred the chicken while it’s still hot for easy pulling apart.
- Mix the shredded chicken back into the sauce to keep it moist.
How to Make Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
For the Sauce:
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 packet taco seasoning (about 1 oz)
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
For Flavor:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
You’ll need about 10 minutes of prep time and then let your slow cooker do the work! Cook the chicken on low for 6-8 hours or high for 3-4 hours. It’s an easy dish that practically cooks itself!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts right at the bottom of your slow cooker. Don’t worry about seasoning them just yet; the sauce will do all the flavor work!
2. Make the Sauce Mixture:
In a medium mixing bowl, combine the diced tomatoes (with all their juices), rinsed black beans, taco seasoning, chicken broth, diced onion, minced garlic, cumin, chili powder, and some salt and pepper. Stir everything together until well mixed. This will create a delicious, zesty sauce for your chicken.
3. Combine Ingredients:
Take the mixture from your bowl and pour it over the chicken in the slow cooker. Make sure the chicken is well covered with that yummy sauce!
4. Cook the Chicken:
Cover your slow cooker with the lid. Now, you have a choice: cook on low for 6-8 hours or on high for 3-4 hours. The chicken is ready when it’s completely cooked through and tender enough to shred easily.
5. Shred the Chicken:
Once cooking is done, take the chicken out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily!
6. Mix it All Together:
Put the shredded chicken back into the slow cooker, mixing it well with the sauce so every piece is coated. This is the moment where you can really smell the fabulous flavors!
7. Serve and Enjoy:
Now you’re ready to serve! Spoon the warm shredded chicken into tacos, burritos, enchiladas, or over rice. If you like, sprinkle some fresh cilantro on top for extra taste and color. Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to cook it on the high setting for about 4-5 hours instead of low, as it will take longer to reach the appropriate temperature. No need to thaw the chicken first; the slow cooker will handle it!
Can I Substitute the Black Beans?
Absolutely! If you’re not a fan of black beans, you can substitute them with pinto beans or kidney beans. You can also skip the beans entirely and add extra diced tomatoes for a slightly different texture!
How to Store Leftovers
Store any leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. It also freezes well, so you can divide it into portions and store it in freezer bags for up to 3 months. Just thaw in the fridge and reheat when you’re ready to enjoy!
What Can I Serve with Mexican Shredded Chicken?
This flavorful shredded chicken is incredibly versatile! Serve it in soft or hard taco shells, burritos, or enchiladas. You can also pile it on top of a salad, or serve it over rice or quinoa for a hearty meal. Don’t forget the toppings like avocado, cheese, and salsa!
