Slow Cooker Mexican Chicken

This Crock Pot Mexican Chicken is the answer when I need an easy dinner with big flavor and basically no effort. The chicken cooks tender in loads of salsa and spices so you end up with the most juicy shredded meat made for tacos bowls nachos and more. I make this on busy workdays toss everything in the slow cooker in five minutes and by dinnertime the house smells incredible and dinner is ready to roll.

The first time I made this was on a night when I had zero energy and no groceries besides chicken and salsa. Since then it has become my go-to every time I host taco night or need a freezer meal for friends who just had a baby.

Ingredients

• Chicken breasts: Use boneless skinless for easiest shredding and look for plump fresh ones for best results
• Olive oil: Helps keep the meat juicy while adding a bit of richness
• Mild or medium salsa: Go with a favorite jarred salsa for both tomato flavor and heat choose chunky for texture
• Brown sugar: Adds a touch of sweetness that balances the acidity and spice darker brown sugar means more molasses flavor
• Canned diced green chilies: Gives a pop of bright chile flavor without too much heat look for mild for crowd-pleasing results
• Fire roasted diced tomatoes: Drained to avoid extra liquid use fire roasted for a smoky edge or regular for classic tomato taste
• Chili powder: Builds the core Mexican flavor
• Salt: Essential for flavor but taste at the end since salsa can be salty
• Ground cumin garlic powder and onion powder: Adds earthiness and all those essential taco vibes
• Smoked paprika dry oregano and black pepper: Brings warmth smoke and depth to every bite
• Ground chipotle chili pepper: Totally optional but great if you like a smoky back-of-the-throat heat
• Liquid smoke: Makes everything taste a little like you grilled it outdoors just a few drops does the trick
• Hot sauce: Just a dash at the end to dial up the heat to your crowd

Step-by-Step Instructions

Prepare the Chicken:

Place your chicken breasts in the bottom of your slow cooker and rub all over with olive oil so they stay moist and tender as they cook

Add the Ingredients:

Layer in the salsa brown sugar green chilies drained diced tomatoes chili powder salt cumin garlic powder onion powder smoked paprika dry oregano pepper chipotle pepper if using and liquid smoke Make sure the chicken is well covered with the mixture so every piece gets seasoned

Slow Cook the Chicken:

Set the slow cooker to high for somewhere between two and four hours or low for six to seven hours The chicken is done when it pulls apart easily with forks and looks juicy throughout

Shred and Soak Up Flavor:

Take two forks and shred the chicken directly in the slow cooker Let it simmer on low for another twenty minutes so the shredded pieces really absorb all the flavorful liquid

Drain and Finish:

Using a strainer or slotted spoon remove the chicken from the cooker letting extra juice drip away Taste and add hot sauce if you want more spice then mix well

Save

There is something about the smoky tang of liquid smoke in this recipe that never fails to make me smile. My family’s favorite way to eat this is stuffed in warm tortillas with all the toppings and everyone gets to build their own dinner. We love to laugh at how often someone sneaks extra chicken onto their plate because it turns out so flavorful every time.

Storage tips

Once cooled the shredded chicken keeps in the fridge in an airtight container for up to four days. For longer storage freeze portions in bags with air pressed out so you can thaw exactly what you need later. I like to flatten each bag for easy stacking in the freezer and quick defrosting.

Ingredient substitutions

If all you have is boneless skinless chicken thighs use those for an even juicier result. Canned plain diced tomatoes work in place of fire-roasted though you will miss a bit of smoky flavor. If you do not have liquid smoke add a pinch more smoked paprika or a splash of Worcestershire sauce.

Serving suggestions

This chicken makes unbeatable tacos bowls and burritos. Try piling it on rice with beans avocado and a big squeeze of lime. For nachos layer the chicken with cheese and broil until bubbly then go wild with toppings. I have used leftovers for breakfast too—topped with a fried egg and hot sauce.

Save

Cultural context

Mexican shredded chicken takes inspiration from the slow-simmered tinga de pollo and saucy guisados you find all over Mexico. Cooking it in the slow cooker mimics that deep melding of flavors you get with all-day cooking but with the weeknight convenience that fits modern kitchens.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work wonderfully and add extra juiciness and flavor to the finished dish.

→ How spicy is the finished chicken?

The heat level depends on your salsa and chipotle pepper use. Adjust these and add hot sauce to taste for extra kick.

→ Can I make this in the Instant Pot?

Absolutely. Pressure cook the chicken mixture for 13 minutes, allow a 15-minute natural release, then shred and cook briefly again.

→ What are the best ways to use the shredded chicken?

It's perfect for tacos, burritos, enchiladas, nachos, rice bowls, or even meal prepping salads during the week.

→ How should I store or freeze leftovers?

Let the chicken cool, then transfer to an airtight container or freezer bag. Store in the refrigerator up to 4 days or freeze up to 3 months.