Name: Slow Cooker Mexican Shredded Chicken
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 8
Cuisine: mexican
Ingredients: 2 lbs boneless (skinless chicken breasts); 1 can Rotel (mild or hot to your family’s taste); 1 packet taco seasoning; 3 tablespoons unsalted butter

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Jump to Recipe· 5 from 2 reviews

Slow Cooker Mexican Shredded Chicken is a flavorful and versatile recipe that’s perfect for tacos, burritos, or salads. With the help of your crock pot, this tender, juicy chicken is infused with bold spices, making it an easy go-to for any Mexican-inspired meal.

Slow Cooker Mexican Shredded Chicken in white bowl with shredded cheese, lime wedges, and tortillas

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I have finally just given in. I am a slow cooker meal girl for life. There is something so freeing to pop a few ingredients in my slow cooker, slap on the lid and have lunch or dinner or even a fabulous appetizer ready to go just a few hours later.

Whether its Slow Cooker London Broil, Slow Cooker Breakfast Casserole, or Slow Cooker Lazy Lasagna, I’m a fan of all things Crock Pot!

Why I love this recipe

This is a dump-it-and-forget-it recipe that you can use in so many ways. (Read: you can make it every week but serve it up in different ways to keep it interesting!) It is just an easy staple that is perfect for tacos, nacho, enchiladas, burritos and salads.

This slow cooker shredded chicken is a great meal prep meal! It reheats beautifully and makes awesome leftovers (if there are any leftovers!)

Ingredients

chicken breasts – you can use chicken thighs if you prefer
Rotel diced tomatoes and green chiles
taco seasoning
butter

Easily double this recipe for a pot luck or party – just make sure to extend the cooking time so all of the chicken is cooked through and shreds easily. Slow Cooker Shredded Chicken would make a delicious addition to a taco or nacho bar!

Step by step

As I mentioned, the butter keeps the chicken moist, the taco seasoning provides flavor without being overwhelming and the tomatoes and chiles help season and tenderize the chicken.

Just dump everything in your crock pot, let it cook for about 4 hours on high and then open up the lid to this …

Slow Cooker with Mexican Shredded Chicken inside

The chicken should easily shred with two forks. I always return the shredded chicken to the cooking liquid to keep it moist and pick up a little more flavor before I pile it in a bowl for lunch or dinner or allow it to cool slightly and pop it in the fridge.

Serving suggestions

As I mentioned you can serve this up as chicken tacos with hard taco shells or corn tortillas, burrito bowls, over tortilla chips for nachos, rolled into flour tortillas for burritos, or over a taco salad. It’s fun to serve in crispy wonton cups as an appetizer as well.

I usually serve mine with flour tortillas and the usual taco toppings: sour cream, shredded cheese, chopped fresh cilantro, lime wedges, tomatillo salsa, pico de gallo, and guacamole.

Slow Cooker Mexican Shredded Chicken in a white bowl

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of chicken broth to help keep it from drying out.

Freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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If you try this recipe please comment and rate it below, I love hearing from you!