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    Home » Slow Cooker » Slow Cooker Mexican Shredded Chicken

    Slow Cooker Mexican Shredded Chicken

    October 15, 2018

    32620 shares
    Jump to Recipe Print Recipe

    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

    Shredded Chicken Spices

    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.

    Shredded Chicken Spices

    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

    side by side photo of chicken breasts in slow cooker and chicken breasts on cutting board

    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.

    shredded chicken breast on a cutting board

    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!

    Slow Cooker Shredded Chicken

    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.

    overhead photo of shredded chicken in a white bowl

    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.

    Made this recipe and loved it? Leave a star rating below!

    overhead photo of shredded chicken in a white bowl

    Slow Cooker Shredded Chicken

    This Slow Cooker Mexican Shredded Chicken is so versatile, perfect for any Mexican dish, salads, meal prep, etc!
    4.57 from 332 votes
    Print Pin Rate
    Course: Chicken
    Cuisine: Mexican
    Keyword: crockpot shredded chicken, shredded chicken, slow cooker shredded chicken
    Prep Time: 5 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 5 minutes
    Servings: 4 -6 servings
    Calories: 215kcal
    Author: Stephanie

    Equipment

    • Slow Cooker
    Prevent your screen from going dark

    Ingredients

    • 1 ½ pounds boneless skinless chicken breast
    • 1 cup low sodium chicken broth
    • 1 tablespoon dark chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon Kosher salt
    • ½ teaspoon Fresh ground black pepper

    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

    Nutrition

    Calories: 215kcal | Carbohydrates: 3g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 540mg | Potassium: 750mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 902IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Garlic Parmesan Smashed Potatoes
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    32620 shares

    Originally Published: October 15, 2018 Post Updated: November 15, 2022 Filed Under: Chicken, Dinner, Gluten-Free, Mexican, One Pot, Recipes, Slow Cooker Tagged With: Oregano

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    Reader Interactions

    Comments

    1. Andrea

      September 22, 2022 at 8:09 pm

      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.

      Reply
      • Stephanie

        September 22, 2022 at 9:54 pm

        I’m so glad you all loved it Andrea! The hot peppers sound like an amazing edition!

        Reply
    2. Sally

      September 04, 2022 at 10:55 am

      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.

      Reply
      • Stephanie

        September 04, 2022 at 10:57 am

        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!

        Reply
    3. Am

      August 31, 2022 at 1:28 pm

      Can I use frozen chicken breast’s?

      Reply
      • Stephanie

        August 31, 2022 at 7:09 pm

        I recommend thawing them due to food safety concerns

        Reply
    4. Nasreen

      May 05, 2022 at 4:04 pm

      Hi, can I double this recipe in the same crockpot? Or will it be too overcrowded?

      Thanks

      Reply
      • Stephanie

        May 05, 2022 at 4:05 pm

        Yes you can double it!

        Reply
    5. Kurt

      February 15, 2022 at 11:10 am

      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.

      Reply
      • Stephanie

        February 15, 2022 at 11:12 am

        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!

        Reply
        • Kurt Josef Nieser

          February 18, 2022 at 3:17 pm

          thank you kindly 🙂

          Reply
          • Trinity

            August 10, 2022 at 5:18 pm

            Could you make this a pressure cooker/insta pot? If so how would you recommend doing that?

            Reply
            • Stephanie

              August 10, 2022 at 5:21 pm

              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/

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