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This slow cooker Mexican shredded chicken is so versatile and can be used in SO many dishes. This easy slow cooker shredded chicken recipe takes minimal time to prep and you come home to a great smelling house and perfectly shreddable chicken breast!
Slow Cooking
I know I’m not the only one who wishes there were more hours in a day. Work, kids, appointments, working out, sleeping, and oh yeah eating… there are so many things to squeeze into 24 hours. If there was a kitchen super hero it would be a slow cooker/crockpot. It’s so nice to be able to throw something in there and it be ready when you get home from work.
Spice Blend
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This slow cooker shredded chicken recipe works with pretty much any spices. I make a lot of Mexican food and wanted flavors that complimented those dishes. The spices I used are: dark chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper.
Mix the spices up so they are evenly distributed. You can double the recipe and save in an air tight container for later use. I place the chicken breasts into the cup of chicken broth and then I evenly spread half the spices on the chicken, then flip them over and add the rest.
Slow cooker settings
After adding the spices and place the lid onto the slow cooker. You can either set it on the low setting for 6-8 hours, or on high for 4-5 hours.
Once it’s done, I remove the chicken and place it on a cutting board. Using two forks, I shred the chicken breast. Then return it back into the crockpot and mix with all of the juices!
Shredded chicken recipes
I use this recipe in fajitas, enchiladas, bowls, meal prepping, etc. It’s definitely a recipe, that should become a staple in your kitchen. In a rush? See my Instant Pot shredded chicken recipe.
Storing leftovers
The excess juice helps keep the chicken moist when refrigerating, so make sure to include that in your sealed container. You can microwave to heat the chicken back up.
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Slow Cooker Shredded Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 cup low sodium chicken broth
- 1 tablespoon dark chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Fresh ground black pepper
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Equipment
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Instructions
- Combine all the spices in a small bowl and mix to evenly combine.
- Add chicken broth to slow cooker, then add chicken breasts. Pour half the seasoning over the chicken and then flip over to add the rest of the seasoning on top of chicken.
- Place lid on the slow cooker. Cook on low setting for 8 hours or on high setting for 4 hours.
- Once it’s ready, use tongs to remove chicken and place on a cutting board. Using two forks, shred the chicken breasts. Add the shredded chicken back into the crockpot and stir to combine with all the liquid. Use immediately or store in airtight container for use throughout the week.
Notes
- Excess juice helps keep chicken moist when storing.
- In a rush? See my Instant Pot shredded chicken recipe
We made this tonight and loved it! This will be on our regular Mexican rotation in the future.
I’m so glad you enjoyed the recipe Lorie! Thanks for making it, cheers!
I made this yesterday but added a can of rotel tomatoes, turned out amazing
Hi Brandi, such a great idea to add rotel tomatoes! I’ll have to try that next time I make the recipe. I’m so glad you enjoyed it, cheers!
Is this spicy? I will be making it for my grandkids…thanks
Hi Angie, I personally do not thing it’s spicy. The only spice in this that can be a little spicy is the chili powder. You can halve that if you want it to be a bit more bland for them. I hope you all enjoy it, cheers!
This was super easy and very yummy. I tripled the recipe for a get together and it was all gone.
Such a great idea for a get together Patty, so glad you all enjoyed it! Cheers
This was so easy and so yummy !!!!
I made this tonight for my family (in my instant pot), and it was a hit. I spiced it up with hot peppers from my garden because we like it very spicy. I doubled everything except the broth, but it still came out very soupy. Instead of tacos we made rice bowls, and it was excellent. We added black beans, corn and rice. I will definitely add this to my staple’s menu! Thank you for a delicious recipe.
I’m so glad you all loved it Andrea! The hot peppers sound like an amazing edition!
I have to make a Taco Bar for a wedding next summer. Can I make this on a larger scale? Also making ground beef taco meat, but would like 2 meat options.
Hi Sally, you can make this on a larger scale for sure! I would scale the spices normally, but when it comes to the broth, you will only need enough broth so that the chicken is 3/4 submerged. If you scale the broth too much, you will have too much liquid. This sounds like such a fun idea!
Can I use frozen chicken breast’s?
I recommend thawing them due to food safety concerns
Hi, can I double this recipe in the same crockpot? Or will it be too overcrowded?
Thanks
Yes you can double it!
I tried this recipe and really liked it. Just one question, is this recipe freezeable for later use? If so are there any particular methods preferable for this? thank you.
Hi Kurt! You can freeze the shredded chicken. Make sure to allow it to cool, then place in a freezer safe bag and press all the air out. I like to keep it flat in the freezer, then defrost over night in the refrigerator. Hope that helps!
thank you kindly 🙂
Could you make this a pressure cooker/insta pot? If so how would you recommend doing that?
Hi trinity, yes I have the exact same recipe but with instant pot directions. You can find the link to it in the “notes” section of the recipe card of the post. Or here is the link https://girlwiththeironcast.com/instant-pot-mexican-shredded-chicken/