Transform your weekly meal prep and family dinners with this incredibly easy and flavorful Slow Cooker Mexican Chicken recipe. Perfect for a busy weeknight, this shredded chicken is a versatile staple that will quickly become a family favorite. Made with tender chicken breasts, fire-roasted tomatoes, zesty salsa, mild green chilies, and a custom blend of aromatic seasonings, this dish practically cooks itself, requiring minimal effort for maximum taste.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Why This Slow Cooker Mexican Shredded Chicken Will Be Your New Go-To
Are you searching for a weeknight dinner solution that’s both exciting and effortlessly delicious? Look no further than this homemade Mexican shredded chicken! Far surpassing the flavor of your usual Mexican takeout, this recipe delivers an authentic, rich taste that’s incredibly satisfying and surprisingly simple to prepare. Say goodbye to bland chicken and hello to vibrant, zesty flavors that will have everyone asking for seconds.
Unbeatable Flavor, Unmatched Convenience
The beauty of this Slow Cooker Mexican Chicken lies in its “dump-and-go” simplicity. Imagine spending just minutes on prep, combining fresh chicken breasts with fire-roasted tomatoes, a generous helping of your favorite salsa, and a perfectly balanced blend of spices and green chilies. Then, your trusty slow cooker takes over, transforming these humble ingredients into tender, juicy, and incredibly flavorful shredded chicken while you go about your day. The long, slow cooking process allows all the ingredients to meld together, creating a depth of flavor that’s hard to achieve with quicker methods.
Not only does this recipe save you precious time in the kitchen, but it also saves you money. Why spend on restaurant meals when you can create a superior Mexican feast at home? This crockpot Mexican chicken is super easy, super delicious, and kind to your wallet. The resulting chicken is so succulent and imbued with those fabulous Mexican spices that it stands alone as a star ingredient or can be built into a myriad of dishes.
If you’re a fan of convenient and delicious slow cooker meals, be sure to explore some of our other top recipes, including Slow Cooker Italian Beef Sandwiches, hearty Slow Cooker Beef Tips and Gravy, a classic Slow Cooker Roasted Chicken, comforting Slow Cooker Manicotti, and savory Slow Cooker Red Beans and Rice. Each offers the same hands-off cooking convenience you’ll love.
For a comprehensive list of ingredients, precise measurements, and detailed instructions, please refer to the recipe card below.
How to Prepare the Best Slow Cooker Mexican Shredded Chicken
Creating this flavorful Mexican shredded chicken in your slow cooker is incredibly straightforward. With just a few simple steps, you’ll have a tender, juicy, and spicy chicken dish ready for any meal. The key is in combining quality ingredients and letting your slow cooker work its magic.
- Begin by lightly coating the inside of your slow cooker insert with non-stick cooking spray. This prevents sticking and makes for easier cleanup. Carefully place the chicken breasts at the bottom of the slow cooker. In a separate bowl, whisk together the salsa, brown sugar, mild green chilies, drained fire-roasted tomatoes, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, adobo pepper, adobo sauce, salt, and black pepper until well combined. This creates the vibrant flavor base for your chicken.
- Evenly pour the vibrant seasoning mixture over the chicken breasts in the slow cooker. Ensure the chicken is fully coated for maximum flavor absorption. Cover the slow cooker with its lid. For the most tender and flavorful results, slow cook on the LOW setting for 5-7 hours. If you’re short on time, you can cook on HIGH for 2-4 hours, or until the chicken is incredibly tender and easily shredded with a fork. To prevent excess condensation from dripping onto the chicken and making it watery, place a large sheet of paper towels directly under the lid before closing. This simple trick helps absorb moisture, keeping your chicken perfectly seasoned.
- Once the chicken is cooked to perfection and easily shredded, carefully remove it from the slow cooker and transfer it to a cutting board. Allow it to cool for about 5 minutes. You’ll notice a flavorful liquid remaining in the slow cooker; this is crucial. Using two forks or a stand mixer, shred the chicken into bite-sized pieces. Return the shredded cooked chicken to the slow cooker and let it simmer on low for an additional 20 to 30 minutes. This allows the chicken to absorb more of the delicious juices and flavors, making it even more succulent and flavorful. If there is an excessive amount of liquid, you can strain some of it before returning the chicken.
Expert Tips for Perfect Slow Cooker Mexican Chicken
Achieving perfectly tender and flavorful slow cooker Mexican chicken is simple with these helpful tips:
- Optimal Cooking Temperature: For the most tender and juicy results, this chicken recipe is best cooked on the LOW setting. This allows the flavors to deepen and the chicken to slowly break down into succulent shreds. However, if you are pressed for time, cooking on HIGH for 2-4 hours will still yield delicious results. Just ensure the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
- Chicken Thighs for Richer Flavor: While chicken breasts are excellent for a leaner option, feel free to substitute with boneless, skinless chicken thighs if you prefer a richer, more intensely flavored shredded chicken. Thighs tend to stay even juicier during the long cooking process.
- Combatting Excess Moisture: Slow cookers can sometimes trap a lot of moisture, leading to a watery sauce. To prevent this, place a large sheet of paper towels directly under the lid of your slow cooker before sealing. The paper towels will absorb much of the condensation, ensuring your sauce remains concentrated and flavorful, not diluted.
- Managing Juices: After shredding the chicken, you’ll find a good amount of flavorful liquid remaining in the slow cooker. This liquid is essential for keeping the chicken moist and infusing it with more flavor. If you find there’s too much liquid for your preference, you can easily strain some of it off before returning the shredded chicken to simmer.
- Homemade Seasoning for Control: Instead of relying on pre-packaged taco seasoning or enchilada sauce, this recipe uses individual spices. This gives you complete control over the salt content and allows you to adjust the spice levels to your family’s liking, avoiding any unwanted additives or excessive sodium.
- Adjusting the Spice Level: The adobo sauce and chipotle peppers provide a wonderful smoky heat. If you prefer a milder flavor, simply reduce the amount of adobo sauce or use fewer chipotle peppers. For those who love an extra kick, feel free to add a bit more adobo sauce or an additional chopped chipotle pepper.
Creative Ways to Serve This Delicious Mexican Chicken
This super easy Slow Cooker Mexican Shredded Chicken recipe was a huge success with my family, and I’m sure it will be with yours too. Its incredible versatility makes it ideal for a wide array of Mexican-inspired dishes, transforming everyday meals into exciting culinary adventures.
We frequently enjoy this tender chicken in our homemade Chicken Burrito Bowls and savory Baked Chimichangas. But the possibilities are truly endless!
- Keto-Friendly Option: For a perfect low-carb or keto meal, serve the flavorful shredded chicken over a bed of fluffy cauliflower rice.
- Classic Chicken Tacos: Fill warm flour or corn tortillas with the chicken, then customize with your favorite toppings like cool sour cream, shredded cheddar cheese, diced onions, cilantro, or a squeeze of fresh lime juice.
- Cheesy Chicken Quesadillas: Layer the chicken with your preferred blend of cheeses between two tortillas, then grill until golden and gooey. Serve with guacamole and salsa.
- Comforting Chicken Enchiladas: Roll the chicken into corn or flour tortillas, cover with your favorite enchilada sauce and cheese, then bake until bubbly and golden. Always a delicious choice!
- Hearty Chicken Burritos: Create satisfying burritos by combining the chicken with black beans, Mexican rice, cheese, and a dollop of sour cream in a large flour tortilla.
- Crispy Chicken Flautas: For a delightful crunch, roll the chicken tightly in corn tortillas and pan-fry or bake until crispy. These rolled tacos are absolutely delish!
- Loaded Nachos: Spoon the chicken over a bed of tortilla chips, top with generous amounts of cheese, jalapeños, and other desired toppings, then bake until the cheese is melted and bubbly.
- Tostadas: Pile the chicken onto crispy tostada shells with refried beans, lettuce, cheese, and a vibrant salsa for an open-faced taco experience.
Frequently Asked Questions About Slow Cooker Mexican Chicken
Absolutely! This Mexican shredded chicken is an excellent dish for meal prepping. Prepare the dish as instructed, ensuring it is fully cooked. Allow the chicken to cool completely to room temperature before storing. Once cooled, transfer it to an airtight container and refrigerate for up to 3-4 days. When you’re ready to serve, simply reheat the Mexican chicken gently either back in the crockpot on a low setting, in a saucepan over medium-low heat on the stovetop, or in the microwave until thoroughly warm.
Yes, this recipe freezes beautifully, making it perfect for future quick meals. After cooking, allow the Mexican chicken to cool entirely to room temperature. Once cool, place the shredded chicken in a freezer-safe ziplock bag or an airtight freezer-safe container. For optimal thawing and storage, lay the ziplock bag flat and remove as much air as possible before sealing. Store it in the freezer for up to 3 months. When you’re ready to use it, remove the Mexican chicken from the freezer and let it thaw in the refrigerator overnight before reheating using your preferred method.
Boneless, skinless chicken breasts are commonly used for this recipe due to their lean nature and ability to shred easily. However, boneless, skinless chicken thighs are also an excellent choice, often yielding an even juicier and more flavorful result due to their higher fat content. You can even use a mix of both if you like!
No, there’s no need to brown the chicken before placing it in the slow cooker for this recipe. The beauty of slow cooking is its hands-off approach. All the flavors will meld together beautifully during the long cooking process without any initial searing. Simply place the raw chicken breasts directly into the slow cooker with the seasoning mixture.
More Irresistible Mexican-Inspired Recipes
If you’re loving the vibrant flavors of this Slow Cooker Mexican Chicken, you’ll be thrilled to explore our other fantastic Mexican-inspired dishes. These recipes bring the authentic tastes of Mexico right to your kitchen, offering a variety of options for every craving.
Mexican Grilled Chicken (Pechuga Asada)
Grilled Mexican Street Corn Salad (Esquites)
Easy Mexican Rice Recipe (Restaurant-Style)
Spicy Shredded Slow Cooker Mexican Chicken Recipe
Print
Pin
Rate
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breasts
- 1/2 cup salsa (homemade or store-bought)
- 3 tablespoons brown sugar
- 4 oz. mild green chilies (small can) drain if needed
- 14.5 oz. diced fire-roasted tomatoes, drained (1 can)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon adobo sauce (decrease or omit for less spicy)
- 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
Instructions
- Lightly spray the crock of the slow cooker with non-stick cooking spray, then place the chicken breasts in the bottom.2 pounds chicken breasts
- In a bowl, combine the remaining ingredients and stir them thoroughly to create a uniform seasoning mixture. Pour this mixture evenly over the chicken in the slow cooker.1/2 cup salsa, 3 tablespoons brown sugar, 4 oz. mild green chilies, 14.5 oz. diced fire-roasted tomatoes, drained, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dry oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon adobo sauce, 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
- Cover the slow cooker. Cook on high for 2-4 hours or on low for 5-7 hours, or until the chicken is exceptionally tender and easily shreds with a fork. For best results, cook on low.
- Once cooked, carefully remove the chicken breasts to a cutting board. Allow them to cool for approximately 5 minutes before shredding. (Note: A delicious liquid will remain in the slow cooker; do not discard it!)
- Using two forks or your preferred shredding method, shred the chicken into desired pieces. Return the shredded chicken to the slow cooker with the remaining liquid and let it cook on low for an additional 20-30 minutes. This extra simmering time allows the chicken to absorb more of the flavorful juices, enhancing its taste and moisture.
- If you find there is still excess liquid after the final simmer, you can drain some of it off. Taste the chicken and adjust seasonings as needed. If you desire more heat, a dash of your favorite hot sauce can be added.
Notes
Prevent Watery Chicken: To ensure your slow cooker Mexican chicken isn’t watery, place a large sheet of paper towels under the lid before cooking. This effectively absorbs condensation, preventing it from dripping back into the chicken and diluting the rich flavors.
Make Ahead for Convenience: This recipe is ideal for making ahead. Prepare the chicken as instructed and allow it to cool completely to room temperature. Store it in an airtight container in the refrigerator until you are ready to serve. Reheat gently in the slow cooker on low, in a saucepan over medium-low heat, or in the microwave.
Storing and Freezing: For storage, ensure the chicken is thoroughly cooled. Place it in an airtight container and refrigerate for up to 4 days. For longer storage, transfer to a freezer-safe bag or container and freeze for up to 3 months. Always thaw frozen chicken in the refrigerator overnight before reheating.
Nutrition
In conclusion, this Slow Cooker Mexican Shredded Chicken recipe offers an unparalleled combination of ease, flavor, and versatility. Whether you’re aiming for a quick weeknight dinner, a crowd-pleasing potluck dish, or a base for creative meal prep, this chicken delivers every time. Its rich, tender texture and bold Mexican flavors make it a true culinary gem that you’ll return to again and again. Enjoy the simple pleasure of homemade Mexican food!
Transform your weekly meal prep and family dinners with this incredibly easy and flavorful Slow Cooker Mexican Chicken recipe. Perfect for a busy weeknight, this shredded chicken is a versatile staple that will quickly become a family favorite. Made with tender chicken breasts, fire-roasted tomatoes, zesty salsa, mild green chilies, and a custom blend of aromatic seasonings, this dish practically cooks itself, requiring minimal effort for maximum taste.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Why This Slow Cooker Mexican Shredded Chicken Will Be Your New Go-To
Are you searching for a weeknight dinner solution that’s both exciting and effortlessly delicious? Look no further than this homemade Mexican shredded chicken! Far surpassing the flavor of your usual Mexican takeout, this recipe delivers an authentic, rich taste that’s incredibly satisfying and surprisingly simple to prepare. Say goodbye to bland chicken and hello to vibrant, zesty flavors that will have everyone asking for seconds.
Unbeatable Flavor, Unmatched Convenience
The beauty of this Slow Cooker Mexican Chicken lies in its “dump-and-go” simplicity. Imagine spending just minutes on prep, combining fresh chicken breasts with fire-roasted tomatoes, a generous helping of your favorite salsa, and a perfectly balanced blend of spices and green chilies. Then, your trusty slow cooker takes over, transforming these humble ingredients into tender, juicy, and incredibly flavorful shredded chicken while you go about your day. The long, slow cooking process allows all the ingredients to meld together, creating a depth of flavor that’s hard to achieve with quicker methods.
Not only does this recipe save you precious time in the kitchen, but it also saves you money. Why spend on restaurant meals when you can create a superior Mexican feast at home? This crockpot Mexican chicken is super easy, super delicious, and kind to your wallet. The resulting chicken is so succulent and imbued with those fabulous Mexican spices that it stands alone as a star ingredient or can be built into a myriad of dishes.
If you’re a fan of convenient and delicious slow cooker meals, be sure to explore some of our other top recipes, including Slow Cooker Italian Beef Sandwiches, hearty Slow Cooker Beef Tips and Gravy, a classic Slow Cooker Roasted Chicken, comforting Slow Cooker Manicotti, and savory Slow Cooker Red Beans and Rice. Each offers the same hands-off cooking convenience you’ll love.
For a comprehensive list of ingredients, precise measurements, and detailed instructions, please refer to the recipe card below.
How to Prepare the Best Slow Cooker Mexican Shredded Chicken
Creating this flavorful Mexican shredded chicken in your slow cooker is incredibly straightforward. With just a few simple steps, you’ll have a tender, juicy, and spicy chicken dish ready for any meal. The key is in combining quality ingredients and letting your slow cooker work its magic.
- Begin by lightly coating the inside of your slow cooker insert with non-stick cooking spray. This prevents sticking and makes for easier cleanup. Carefully place the chicken breasts at the bottom of the slow cooker. In a separate bowl, whisk together the salsa, brown sugar, mild green chilies, drained fire-roasted tomatoes, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, adobo pepper, adobo sauce, salt, and black pepper until well combined. This creates the vibrant flavor base for your chicken.
- Evenly pour the vibrant seasoning mixture over the chicken breasts in the slow cooker. Ensure the chicken is fully coated for maximum flavor absorption. Cover the slow cooker with its lid. For the most tender and flavorful results, slow cook on the LOW setting for 5-7 hours. If you’re short on time, you can cook on HIGH for 2-4 hours, or until the chicken is incredibly tender and easily shredded with a fork. To prevent excess condensation from dripping onto the chicken and making it watery, place a large sheet of paper towels directly under the lid before closing. This simple trick helps absorb moisture, keeping your chicken perfectly seasoned.
- Once the chicken is cooked to perfection and easily shredded, carefully remove it from the slow cooker and transfer it to a cutting board. Allow it to cool for about 5 minutes. You’ll notice a flavorful liquid remaining in the slow cooker; this is crucial. Using two forks or a stand mixer, shred the chicken into bite-sized pieces. Return the shredded cooked chicken to the slow cooker and let it simmer on low for an additional 20 to 30 minutes. This allows the chicken to absorb more of the delicious juices and flavors, making it even more succulent and flavorful. If there is an excessive amount of liquid, you can strain some of it before returning the chicken.
Expert Tips for Perfect Slow Cooker Mexican Chicken
Achieving perfectly tender and flavorful slow cooker Mexican chicken is simple with these helpful tips:
- Optimal Cooking Temperature: For the most tender and juicy results, this chicken recipe is best cooked on the LOW setting. This allows the flavors to deepen and the chicken to slowly break down into succulent shreds. However, if you are pressed for time, cooking on HIGH for 2-4 hours will still yield delicious results. Just ensure the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
- Chicken Thighs for Richer Flavor: While chicken breasts are excellent for a leaner option, feel free to substitute with boneless, skinless chicken thighs if you prefer a richer, more intensely flavored shredded chicken. Thighs tend to stay even juicier during the long cooking process.
- Combatting Excess Moisture: Slow cookers can sometimes trap a lot of moisture, leading to a watery sauce. To prevent this, place a large sheet of paper towels directly under the lid of your slow cooker before sealing. This simple trick helps absorb condensation, ensuring your sauce remains concentrated and flavorful, not diluted.
- Managing Juices: After shredding the chicken, you’ll find a good amount of flavorful liquid remaining in the slow cooker. This liquid is essential for keeping the chicken moist and infusing it with more flavor. If you find there’s too much liquid for your preference, you can easily strain some of it off before returning the shredded chicken to simmer.
- Homemade Seasoning for Control: Instead of relying on pre-packaged taco seasoning or enchilada sauce, this recipe uses individual spices. This gives you complete control over the salt content and allows you to adjust the spice levels to your family’s liking, avoiding any unwanted additives or excessive sodium.
- Adjusting the Spice Level: The adobo sauce and chipotle peppers provide a wonderful smoky heat. If you prefer a milder flavor, simply reduce the amount of adobo sauce or use fewer chipotle peppers. For those who love an extra kick, feel free to add a bit more adobo sauce or an additional chopped chipotle pepper.
Creative Ways to Serve This Delicious Mexican Chicken
This super easy Slow Cooker Mexican Shredded Chicken recipe was a huge success with my family, and I’m sure it will be with yours too. Its incredible versatility makes it ideal for a wide array of Mexican-inspired dishes, transforming everyday meals into exciting culinary adventures.
We frequently enjoy this tender chicken in our homemade Chicken Burrito Bowls and savory Baked Chimichangas. But the possibilities are truly endless!
- Keto-Friendly Option: For a perfect low-carb or keto meal, serve the flavorful shredded chicken over a bed of fluffy cauliflower rice.
- Classic Chicken Tacos: Fill warm flour or corn tortillas with the chicken, then customize with your favorite toppings like cool sour cream, shredded cheddar cheese, diced onions, cilantro, or a squeeze of fresh lime juice.
- Cheesy Chicken Quesadillas: Layer the chicken with your preferred blend of cheeses between two tortillas, then grill until golden and gooey. Serve with guacamole and salsa.
- Comforting Chicken Enchiladas: Roll the chicken into corn or flour tortillas, cover with your favorite enchilada sauce and cheese, then bake until bubbly and golden. Always a delicious choice!
- Hearty Chicken Burritos: Create satisfying burritos by combining the chicken with black beans, Mexican rice, cheese, and a dollop of sour cream in a large flour tortilla.
- Crispy Chicken Flautas: For a delightful crunch, roll the chicken tightly in corn tortillas and pan-fry or bake until crispy. These rolled tacos are absolutely delish!
- Loaded Nachos: Spoon the chicken over a bed of tortilla chips, top with generous amounts of cheese, jalapeños, and other desired toppings, then bake until the cheese is melted and bubbly.
- Tostadas: Pile the chicken onto crispy tostada shells with refried beans, lettuce, cheese, and a vibrant salsa for an open-faced taco experience.
Frequently Asked Questions About Slow Cooker Mexican Chicken
Absolutely! This Mexican shredded chicken is an excellent dish for meal prepping. Prepare the dish as instructed, ensuring it is fully cooked. Allow the chicken to cool completely to room temperature before storing. Once cooled, transfer it to an airtight container and refrigerate for up to 3-4 days. When you’re ready to serve, simply reheat the Mexican chicken gently either back in the crockpot on a low setting, in a saucepan over medium-low heat on the stovetop, or in the microwave until thoroughly warm.
Yes, this recipe freezes beautifully, making it perfect for future quick meals. After cooking, allow the Mexican chicken to cool entirely to room temperature. Once cool, place the shredded chicken in a freezer-safe ziplock bag or an airtight freezer-safe container. For optimal thawing and storage, lay the ziplock bag flat and remove as much air as possible before sealing. Store it in the freezer for up to 3 months. When you’re ready to use it, remove the Mexican chicken from the freezer and let it thaw in the refrigerator overnight before reheating using your preferred method.
Boneless, skinless chicken breasts are commonly used for this recipe due to their lean nature and ability to shred easily. However, boneless, skinless chicken thighs are also an excellent choice, often yielding an even juicier and more flavorful result due to their higher fat content. You can even use a mix of both if you like!
No, there’s no need to brown the chicken before placing it in the slow cooker for this recipe. The beauty of slow cooking is its hands-off approach. All the flavors will meld together beautifully during the long cooking process without any initial searing. Simply place the raw chicken breasts directly into the slow cooker with the seasoning mixture.
More Irresistible Mexican-Inspired Recipes
If you’re loving the vibrant flavors of this Slow Cooker Mexican Chicken, you’ll be thrilled to explore our other fantastic Mexican-inspired dishes. These recipes bring the authentic tastes of Mexico right to your kitchen, offering a variety of options for every craving.
Mexican Grilled Chicken (Pechuga Asada)
Grilled Mexican Street Corn Salad (Esquites)
Easy Mexican Rice Recipe (Restaurant-Style)
Spicy Shredded Slow Cooker Mexican Chicken Recipe
Print
Pin
Rate
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breasts
- 1/2 cup salsa (homemade or store-bought)
- 3 tablespoons brown sugar
- 4 oz. mild green chilies (small can) drain if needed
- 14.5 oz. diced fire-roasted tomatoes, drained (1 can)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon adobo sauce (decrease or omit for less spicy)
- 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
Instructions
- Lightly spray the crock of the slow cooker with non-stick cooking spray, then place the chicken breasts in the bottom.2 pounds chicken breasts
- In a bowl, combine the remaining ingredients and stir them thoroughly to create a uniform seasoning mixture. Pour this mixture evenly over the chicken in the slow cooker.1/2 cup salsa, 3 tablespoons brown sugar, 4 oz. mild green chilies, 14.5 oz. diced fire-roasted tomatoes, drained, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dry oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon adobo sauce, 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
- Cover the slow cooker. Cook on high for 2-4 hours or on low for 5-7 hours, or until the chicken is exceptionally tender and easily shreds with a fork. For best results, cook on low.
- Once cooked, carefully remove the chicken breasts to a cutting board. Allow them to cool for approximately 5 minutes before shredding. (Note: A delicious liquid will remain in the slow cooker; do not discard it!)
- Using two forks or your preferred shredding method, shred the chicken into desired pieces. Return the shredded chicken to the slow cooker with the remaining liquid and let it cook on low for an additional 20-30 minutes. This extra simmering time allows the chicken to absorb more of the flavorful juices, enhancing its taste and moisture.
- If you find there is still excess liquid after the final simmer, you can drain some of it off. Taste the chicken and adjust seasonings as needed. If you desire more heat, a dash of your favorite hot sauce can be added.
Notes
Prevent Watery Chicken: To ensure your slow cooker Mexican chicken isn’t watery, place a large sheet of paper towels under the lid before cooking. This effectively absorbs condensation, preventing it from dripping back into the chicken and diluting the rich flavors.
Make Ahead for Convenience: This recipe is ideal for making ahead. Prepare the chicken as instructed and allow it to cool completely to room temperature. Store it in an airtight container in the refrigerator until you are ready to serve. Reheat gently in the slow cooker on low, in a saucepan over medium-low heat, or in the microwave.
Storing and Freezing: For storage, ensure the chicken is thoroughly cooled. Place it in an airtight container and refrigerate for up to 4 days. For longer storage, transfer to a freezer-safe bag or container and freeze for up to 3 months. Always thaw frozen chicken in the refrigerator overnight before reheating.
Nutrition
In conclusion, this Slow Cooker Mexican Shredded Chicken recipe offers an unparalleled combination of ease, flavor, and versatility. Whether you’re aiming for a quick weeknight dinner, a crowd-pleasing potluck dish, or a base for creative meal prep, this chicken delivers every time. Its rich, tender texture and bold Mexican flavors make it a true culinary gem that you’ll return to again and again. Enjoy the simple pleasure of homemade Mexican food!