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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
Awesome and easy
Please trust me this is the most INCREDIBLE chicken recipe and SO easy!!! I’m obsessed. I want to make this at least 1x a week. My 12 month old loves it too!!
Love this recipe! It is my “Go to” for everything and anything that calls for shredded or cubed chicken. Tender, juicy, flavorful, no bland chicken recipes with this. I always make a double batch to freeze some for my next creation.
Made this last night, it was delicious. My husband said we need to add it to our menu planning. Thanks.
So easy to make and so flavorful. If the chicken isn’t tender or is dry, just keep cooking it. It’s counterintuitive but works. I used the first batch for taco bowls. The second batch I made Crunch wraps. Then used the leftovers to make white chili. It was phenomenal! The chili recipe called for the same spices, so I did not add any. Good thing because the chicken had enough spice to make the chili perfect. Thanks!
I quadrupled this recipe and made it for a large group. Everyone raved about it! It was so easy to throw in the crockpot. I did add a can of diced green chilis and a can of diced jalapeños. It’s sooo good!
This was so flavorful and moist!
Making it again.
Didn’t change a single thing.
I made this recipe a few years back and I lost the copy but I just did a Google search and I’m so surprised to see that it came up with my words, but I am looking for the green sauce recipe ingredients and directions please thank you so much
This is my favorite recipe to make for my family. Everyone loves it! It’s simple and can be easily doubled for a crowd. I’m so happy my daughter found your recipe!