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Slow Cooker Mexican Shredded Chicken

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Hi ya guys! How’s it going? We’ve got this super summer Slow Cooker Mexican Shredded Chicken on deck tonight. It’s easy to throw all the ingredients into one pot, let it cook, and then shred it up when it’s all done. You can add this to so many delicious things like tacos, burrito bowls, baked potatoes, salad. The list goes on! It’s full of so much yummy flavor.

I have been able to be in the kitchen so much more lately and it has made my heart so happy. I think I am finally getting into a better groove when it comes to getting recipes photographed, written down, and posted. (It’s only taken a year and a half! ha!)  I love this little blog and I am my own worst critic! There are recipes on here that we have eaten for 3-4 weeks straight because I just knew it could be better if I did one little thing different. Another thing I am terrible at? I don’t usually measure spices. I grew up learning to cook by tasting. I’ll even confess to you that I didn’t even own a set of measuring spoons before I decided to start writing this blog. I decided that telling you to shake your spice just enough so it covers the chicken just a bit, but not too much or use the palm of your hand to measure out about a tablespoon just wasn’t going to work well. However, old habits die hard and to this day, I still cook this way. I’m getting better about it, but man, I really do love the natural way things come together in the kitchen instead of measuring out everything. Don’t worry. I’ll still give ya measurements because I love ya and I want you to enjoy foods the exact way that I am enjoying them too!

Today, I am going to share one of my favorite ways to enjoy chicken for quick weeknight dinners featuring tacos!!! We all know and love my Chicken Street Tacos, but sometimes just a plain old taco or taco salad is delicious too. (Especially when you have delicious components to work with.) I use this Slow Cooker Mexican Shredded Chicken for so many other things than just tacos. I do quesadillas, enchiladas, taco salads, baked chimichangas. It’s such a versatile recipe and I really, really love delicious versatile recipes. Years ago I read a recipe somewhere on the internet that featured Slow Cooker Salsa Chicken! It just wasn’t my favorite. It lacked flavor somewhere. It could have just possibly been the jar of salsa I used. Who knows? But, it inspired me to make something kind of like it (because I really liked the idea), but not it exactly. You know what I am saying? This recipe resembles it in ways, but is bursting with so much more flavor than what you generally get with a typical jar of store bought salsa. It’s real easy to prep and throw into a slow cooker on busy (or lazy) mornings. It’ll be done just a little later in the day for you to enjoy a delicious, healthier meal. It really makes for GREAT meal prep too. I like to make a batch, store in the fridge, and then have all the items along side of it to make up taco salads or burrito bowls throughout the week. Personally, this really helps me not only with crazy schedules and having a toddler, but to continue on with my choice of living a healthier life. This is just one of my favorites and I really hope you enjoy it too! I’ll be sharing a few posts of other yummy meals I make using this chicken, but I won’t tell you that I’ll have them up on the blog in the next few weeks like I normally do and then never get it done. I’ll have them up someday. I promise. Haha!

Here’s whatcha do!

Like so many of my recipes, start by chopping up an onion!

Then mince a few cloves of garlic.

Throw’m into a hot pan with a little vegetable oil and cook’m up until they are soft.

Grab some chicken breasts and put them in the slow cooker.

On top of the chicken pour in chicken broth, tomato sauce, green chilies, cumin, chili powder, salt, pepper, and the sautéed onions and garlic. Don’t forget a few dashes of your favorite hot sauce! I use Franks. We really enjoy Franks in this house!

Mix’r all up! Place the cover on top and cook on low for about 7-8 hours or high for about 5.

Come on back to this wonderful smell that is luring you into the kitchen.

Take the chicken out and shred it up.

Kinda like this. You can shred it more or less or chop it up. It honestly doesn’t matter all that much, but be sure to break it up.

Return it to the slow cooker in the red sauce and let cook together for another 20-30 minutes to let the flavors mingle a lil better. Take it out of the sauce, discard the sauce, and serve with taco fixin’s or whatever your heart desires! I promise to share some of my favorite ways to use this chicken other than just taco night.

Side note: When I put it back into the crockpot I usually use that time to heat tortillas, chop lettuce, make my delicious homemade salsa, cilantro lime rice, mexican style street corn, and/or chipotle pinto beans. No, that does not all get done in 20 minutes. I’m not super woman, but I sure do try. I have a hard time eating tacos or any mexican for that matter without all the delicious fixin’s.

This is completely up to you, but this is how I like to serve mine. I put them on a big sheet pan squeeze the juice of a lime all over and garnish with a bunch of chopped cilantro! Deeeeeelish, guys. Deeeeelish.

I normally just pile all the taco fixin’s on the sheet pan and around the meat for a make your own taco bar type of thing! Everyone loves it and I don’t use a billion dishes. (In case ya haven’t heard. I hate doing dishes.)

Mexican food is some of my favorite food to photograph. I just love all the colors, don’t you?

Serve this up on your next Taco Tuesday celebration! And don’t forget the salsa!

You could even make Taco Night extra special by whippin’ up a batch of my easy peasy Mexican Style Street Corn, Have ya had it? Ya have to have it!

With love from my kitchen to yours,


4.92 from 73 votes

Slow Cooker Shredded Mexican Chicken

Mexican inspired slow cooked chicken perfect for tacos, salads, and burritos! 
Prep Time10 minutes
Active Time8 hours
Course: Main Course
Cuisine: Mexican
Yield: 10
Author: Star @ the skinny-ish dish


  • 2 lbs boneless skinless chicken breast, raw
  • 1 medium yellow onion chopped
  • 3 cloves garlic
  • 2 tsp vegetable oil (or olive oil)
  • 1 15 oz can tomato sauce
  • 1 4 oz can diced green chiles
  • 1 cup chicken broth 98% fat free
  • 1 tbs cumin
  • 1 tbs chili powder
  • 2 tsp coriander (in the spice aisle)
  • 1 1/2 tsp kosher salt
  • 1 tsp pepper
  • a few dashes of your favorite hot sauce (I use Franks)


  • In a medium skillet heat oil and add onions and garlic. Cook until soft or about 5 minutes and then add to slow cooker. 
  • Add the rest of ingredients to slow cooker and mix until combined well. 
  • Cook on low for 7-8 hour on low or high for 5 hours.. Remove chicken from sauce, shred, and return to slow cooker for 20-30 minutes to allow the flavors from the sauce to mingle with the chicken. Enjoy chicken with tacos, salads, enchiladas, burrito bowls, quesadillas, or whatever ya want! 


Serving size: 1/2 cup (3.5 oz)  
WW Points: 0
67 calories .9g fat, .2g saturated fat, 2.3g carbohydrates, .5g fiber, .7g sugar, 11g protein. 
To reheat leftover chicken: Grab a skillet and heat chicken over medium heat for about 5 minutes. 

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  1. 5 stars
    This is absolutely delicious and you’re right that the spiciness loses its edge over night. I’m just wondering if the serving sizes are correct for standard size tacos? I’m hosting a Mexican themed dinner and have doubled the recipe but worried it won’t make 30-40 tacos!

  2. 5 stars
    Omg! So yummy! I had it with a huge bowl of shredded lettuce, some non fat Greek yogurt,salsa and omg amazing! I made it stove top ( forgot to defrost my chicken) and it was amazing!!!! Definitely a new staple meal in my home!

  3. 5 stars
    This is a WW staple for me! It is so flavorful! I love to use it in a low point tortilla and make a quesadilla/crunch wrap or throw it in a salad (or just snack on it by itself). I made this for the first time in 2018 and have made it sooo many times. Getting back on track after falling of the wagon for a while and knew I had to make this! I’m on green plan now so I just count same points as plain chicken breast 🙂

  4. I’m planning to make this and have a question about the pepper – is it black pepper or cayenne? Thanks!

    Love your recipes.

  5. 5 stars
    This was yummy! I did it in my slow cooker so it was easy as well as delicious. I wasn’t sure about the can of tomato sauce (sometimes things are lost in translation between the US and my little English village) so I used a can of chopped tomatoes and it worked out fine. I’ll definitely do this one again!

    1. Hey Miranda, I think it should totally work! I would put it under pressure for 8 minutes personally, but haven’t tried it. Let me know how it goes!

  6. 5 stars
    This was AMAZING ! I just moved into my new home and could not have asked for a better meal. I don’t have a stove yet but thank god for crockpots and your recipes! Next time, I think I’ll make tacos with it seems like the perfect pairing. Happy New Year!

  7. I just made this for dinner tonight and it was a hit! I always ask my husband if something is a make again recipe when we try it for the first time and he said, “OH YEAHHH.” I will be using the leftovers tomorrow for your loaded potato recipe with this particular chicken. We are excited to see how that goes! Thanks for an awesome recipe! BTW, I hope this comes up as 5 stars. I’m having issues with it!

  8. Oops, I accidentally used chipotle chili pepper instead of chili powder! I’ll let you know how it turns out! I’m a little nervous…

  9. 5 stars
    Hi! This is so good and made so much-tons of leftovers thanks! How would I track this on my WW app though?

  10. 5 stars
    This recipe is so good and so easy!!! Thank you so much. One quick question: how would you recommend tracking this in my WW app? I searched for it in there but it’s not coming up—probably because you created it! 🙂 thanks

  11. Thanks so much for this – I’ve been looking for a good recipe for Mexican slow-cooked chicken – my whole family thought this was the best thing I’ve ever cooked! I substituted some of the chiles for what I had on hand, and used thighs instead of breasts, doubled the recipe – everything was fantastic. Thanks so much!

  12. 5 stars
    Delicious, loved by all! I did substitute the tin pepper for one fresh red capsicum, and I added cornflour to thicken at the end. It’s a versatile meal and has joined the regulars in my household. Thanks

  13. I’ve made it twice now. Each time I make it the sauce is like watery. I follow the recipe What am I doing wrong. Sean

    1. Try placing a couple paper towels over the top of the crock and then put the lid on. The towels will absorb any condensation that drips off of the lid. You can also use a non-terrycloth dish towel.

  14. Hi. Would I be able to triple it or quad it for a birthday party? I plan on having a taco or tostada bar and will be making food myself. I live in the souther part of Texas and this sounds amazing!

    1. Hi Brenda! I think that really should work just fine! I’ve never tripled it, but I’ve made double and it was delicious! The taco & tostada bar sounds delicious!!

    1. I haven’t made this particular recipe with chicken thighs, but I have replaced thighs with breasts in my recipes multiple times and it has always worked with no problems. Since thighs are smaller, thinner than breasts you should be able to cook this up in less time. Let me know how it goes!

    1. I haven’t made this particular recipe with chicken thighs, but I have replaced thighs with breasts in my recipes multiple times and it has always worked with no problems. Since thighs are smaller, thinner than breasts you should be able to cook this up in less time. Let me know how it goes!

4.92 from 73 votes (46 ratings without comment)

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