This Slow Cooker Mexican Shredded Chicken is full of flavor and super easy to make! Just toss chicken with spices, salsa, and let the slow cooker do the work. Yum!
I love serving it in tacos or on rice—it’s a hit every time! Plus, the leftovers make great sandwiches or salads. Who doesn’t enjoy a dish that keeps on giving? 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they stay tender. If you prefer dark meat, you can use boneless thighs for a richer flavor.
Diced Tomatoes with Green Chiles: These add flavor and a bit of heat. If you want less spice, use regular diced tomatoes and add a sprinkle of chili flakes instead.
Black Beans: Drain and rinse these for a real clean taste. You can swap them for pinto beans or even chickpeas if you’re looking for something different.
Corn: Fresh corn is my favorite, but frozen or canned corn work just fine too. If you’re avoiding corn, try diced bell peppers instead for sweetness.
Spices: Chili powder, cumin, and paprika create depth. If you’re out of cumin, taco seasoning can work as a substitute, just adjust the salt accordingly.
How Do I Get Perfectly Shredded Chicken?
Shredding chicken can seem tricky, but it’s actually super easy once you’ve cooked it correctly. The key is to let it cook long enough so it’s easy to pull apart. Here’s how:
- After cooking, remove the chicken and let it cool for a few minutes. This makes it easier to handle.
- Use two forks: one to hold the chicken steady and the other to pull it apart. It should shred very easily!
- Once shredded, mixing it back into the slow cooker ensures every bite is packed with flavor.
How to Make Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 onion, diced
- 3 cloves garlic, minced
Spices and Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
For Serving:
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then you’ll let the slow cooker do its magic. Cooking time is 6-8 hours on low or 3-4 hours on high. So, you can set it in the morning and have a delicious meal ready for dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts on the bottom of your slow cooker. This will be the base of your delicious dish!
2. Add the Veggies:
Now, pour the diced tomatoes (make sure to include the juice!), black beans, corn, diced onion, and minced garlic on top of the chicken. Just layer them nicely for a colorful mix!
3. Season It Up:
Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over everything. This will give your chicken amazing flavor as it cooks.
4. Set the Slow Cooker:
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. You want the chicken to become tender and easy to shred!
5. Shred the Chicken:
Once the cooking is done, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. It should come apart easily!
6. Mix It All Together:
Return the shredded chicken back to the slow cooker and stir it in with all the other delicious ingredients. Mix well to combine!
7. Serve and Enjoy:
Your Mexican shredded chicken is ready to be served! Use it in tacos, burritos, or over rice. Don’t forget to garnish with fresh cilantro and serve with lime wedges for a little extra zing!
Can I Use Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully in this recipe. They may take a little longer to cook but will remain juicy and flavorful. Just follow the same instructions and cook until fully shredded!
How to Substitute for Beans?
If you want to skip the black beans or don’t have any on hand, you can replace them with another type of bean like pinto or kidney beans. Alternatively, you can add more corn or diced bell peppers for extra veggies if you prefer a bean-free option.
Can I Prep This Dish Ahead of Time?
Yes, you can! Prepare all the ingredients and place them in the slow cooker insert. Cover and store it in the fridge overnight. In the morning, simply plug in the slow cooker and cook as directed. This way, you can have a delicious meal ready without much effort!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the shredded chicken for up to 3 months. Just be sure to let it cool completely before freezing, and thaw it overnight in the fridge before reheating. Perfect for quick meals later!
