This Slow Cooker Mexican Shredded Chicken is packed with flavor and super easy to make! Just toss in the chicken with spices, salsa, and let it cook low and slow until it’s tender and juicy.
Perfect for taco night or on top of rice, this dish makes everything better. I love making extra so I can have leftovers for lunch. It’s like a tasty gift that keeps on giving!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for this recipe because they become tender and easy to shred. However, you can also use chicken thighs for a richer flavor, or even turkey if you’re looking for a leaner alternative.
Diced Tomatoes: Canned diced tomatoes bring moisture and sweetness. If you’re out of canned ones, fresh tomatoes can work too — just chop them up and consider cooking them longer to soften. You might also try crushed tomatoes for a smoother texture!
Black Beans: They add protein and fiber. If you’re not a fan or have a beans allergy, feel free to swap them for cooked lentils or leave them out altogether. Navy beans or pinto beans are also great substitutes.
Taco Seasoning: This is key for flavor! If you don’t have taco seasoning, mix together equal parts chili powder, cumin, garlic powder, and paprika for a quick homemade version. Adjust spices to match your taste.
Cilantro: Fresh cilantro adds a pop of flavor and brightness. If cilantro isn’t your favorite, chopped green onions or parsley can work as a substitute, adding a fresh touch without the overpowering flavor.
How Can I Ensure Perfectly Shredded Chicken?
Shredding chicken can be simple if done right! Once your slow cooker has done its magic, follow these steps for juicy, perfectly shredded chicken:
- Remove the chicken pieces from the slow cooker and let them cool for a few minutes to handle easily.
- Using two forks, pull apart the chicken. Start at one end and gently tear it apart.
- For easy shredding, you can also use a stand mixer with the paddle attachment. Just place the chicken in, and mix on low speed for a minute or so!
Once shredded, stir it back into the sauce to soak up all those delicious flavors. This method keeps the chicken from drying out and combines it beautifully with the toppings!
How to Make Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes (with juice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder (optional for extra heat)
- Salt and pepper to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then you’ll let it cook in the slow cooker for 6-8 hours on low or 3-4 hours on high. It’s a hands-off meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the boneless, skinless chicken breasts at the bottom of your slow cooker. This forms the base of your delicious dish!
2. Mix the Vegetables and Spices:
In a mixing bowl, combine the diced tomatoes (with their juice), drained black beans, corn, chopped onion, minced garlic, taco seasoning, cumin, chili powder, salt, and pepper. Give it a good stir to mix everything together nicely.
3. Combine and Cook:
Pour the veggie and spice mixture over the chicken in the slow cooker. Make sure the chicken is well covered by the mixture. Then, put the lid on the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
4. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. It should be super easy to pull apart!
5. Mix it All Together:
Return the shredded chicken back into the slow cooker and mix it well with the sauce and vegetables so every bite is flavorful.
6. Serve and Enjoy:
Serve the shredded chicken warm, garnished with fresh chopped cilantro. Don’t forget to add lime wedges on the side for that zesty kick. This shredded chicken is perfect for tacos, burritos, or served over rice. Enjoy your delicious meal!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken breasts; just add an extra hour to the cooking time on low or 30 minutes on high to ensure they’re cooked through. Make sure the chicken reaches an internal temperature of 165°F before shredding.
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, pinto beans or kidney beans work great as substitutes! You can also use chickpeas for a different flavor and texture. Just make sure to rinse and drain any canned beans before adding them to the slow cooker.
How Do I Store Leftovers?
To store leftovers, let the shredded chicken cool completely, then transfer it into an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make This Dish Spicier?
Definitely! To spice things up, increase the amount of chili powder or add a diced jalapeño to the mixture before cooking. You can also serve it with hot sauce or fresh sliced peppers for an extra kick when serving!
