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You are here: Home / Crockpot / Crockpot Mexican Shredded Chicken

Crockpot Mexican Shredded Chicken

April 14, 2018

 
Crockpot Mexican Shredded Chicken could not be easier to prepare because it’s just 2 ingredients! Chicken breasts are slow cooked with your favorite salsa and spices that results in deep flavor that cooks into the chicken to make it tender and moist enough to shred.
 Crockpot Mexican shredded chicken in a grey bowl with cilantro and tortillas

 

What is shredded chicken?
Shredded chicken is chicken breasts cooked low and slow in sauce, or in this case salsa. It gets so tender that you can shred it using forks.

Cinco de Mayo! A Mexican holiday that widely celebrated in California and one of the best day for enjoying all the Mexican cuisine that they have to offer and all the recipes in this post are perfect for this days celebration.

 

This is the first time I broke out my crockpot since the weather warmed up. Which makes no sense because I don’t know why I feel like it’s a cold weather kitchen gadget. Probably because I think of hearty stews, soups and chili that I make over the winter,.

 

The reality is, the slow cooker is actually a perfect cooking method for the warm summer months because it doesn’t give off much heat and heating up the kitchen is kept to a minimum.

 

No slow cooker?

No problem. You can use the low and slow roasting method I used for pulled chicken sandwich. Add the chicken breasts and salsa to a casserole dish, cover with a lid or foil.  Place in  a preheated 300°F/150°C oven for 1 hour. Turn the chicken breasts and continue to cook for 30 minutes.

 

Crockpot Mexican shredded chicken in the slow cooker l

 

Chicken breast needs flavor

Boneless skinless chicken breasts are cooked for a long time, it is best when cooked in the most flavorful sauce, and this sauce could not be easier salsa is perfect for this cooking method. Taking some help from the store (or if you make your own salsa that is even better) fresh salsa is mixed with spices and the chicken is cooked in this sauce for flavorful perfection.

Salsa choices

If you want the meat spicy, use a spicy salsa. My preference is a mild salsa so I can spice it up in other ways when I turn this into tacos, taquitos or enchiladas.

The chicken breasts only need 2 hours on high (or 4 hours on low) to get them to shredding perfection, then all you have to do is go to town with 2 forks and shred away.

 

Crockpot Mexican Shredded Chicken Breast  – Step by Step

 

Step by step images for making crockpot Mexican shredded chicken

 

Serving Suggestions

For a complete Cinco de Mayo meal, use this crockpot Mexican shredded chicken and make shredded chicken baked taquitos, Shredded chicken tacos. Serve with a side of esquites, a Mexican street corn salad and of course don’t forget to wash it all down with a refreshing margarita. 

 

If you’ve tried this Crockpot Mexican Shredded Chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers!

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Yield: 8 servings

Crockpot Mexican Shredded Chicken

Chicken breasts are slow cooked with your favorite salsa and spices that results in deep flavor that cooks into the chicken to make it tender and moist enough to shred.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 8 ounces fresh tomato salsa
  • 2 tablespoons chicken stock
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • 1 1/2 pounds boneless skinless chicken breast

Instructions

  1. Preheat crockpot on high.
  2. Add the salsa, chicken stock, smoked paprika and chili powder to the crockpot and mix well. Add the chicken breast and nestle in the sauce.
  3. Cook on high for 2 hours or on low for 4 hours.
  4. When done, use 2 forks to shred the chicken in the sauce.

Nutrition Information:

Yield:

4

Serving Size:

8 ounces

Amount Per Serving:Calories: 110 Cholesterol: 54mg Sodium: 320mg Carbohydrates: 2g Protein: 18g
© Culinary Ginger
Cuisine: Mexican / Category: Entree
Shredded chicken baked taquitos
 
 
 
 
 
Lemon-Lime Margarita
 
Lemon-lime margarita. A classic lime margarita gets a double citrus kick.

 

 

16 CommentsFiled Under: Chicken, Crockpot, Game Day, Mexican

« Easy Chicken Meatballs
Shredded Chicken Baked Taquitos »

Comments

  1. Milk and Honey says

    August 22, 2014 at 5:33 am

    Looks delicious. This sort of recipe is a lifesaver on busy days.

    Reply
  2. Meal Plannin Maven says

    August 22, 2014 at 6:19 pm

    Busy parents will so appreciate this yummy kid-approved recipe this time of the year! Love all the great flavors and easy prep!

    Reply
  3. KC the Kitchen Chopper says

    August 23, 2014 at 1:35 am

    Your Crockpot Mexican shredded chicken would be a perfect addition to a Chopped recipe. Thanks Janette. Pinned!

    Reply
  4. Janette Fuschi says

    September 4, 2014 at 11:18 pm

    Thank you so much Blair.

    Reply
  5. Blair Lonergan says

    September 4, 2014 at 11:08 pm

    Hi, Janette! I love this simple recipe and how versatile it is. I also appreciate the real ingredients! Pinned and tweeted. 🙂

    Reply
  6. Jenn says

    May 5, 2015 at 7:02 am

    Perfect for cinco de mayo! Thanks for linking up at #bloggersbrag Pinterest party!

    Reply
  7. Valentina says

    April 16, 2018 at 5:25 pm

    This is such an easy and brilliant idea! I love it. When I make guacamole I add salsa, but didn’t think to do it with chicken like this. I’m trying it! 🙂

    Reply
  8. Roxana says

    April 16, 2018 at 6:08 pm

    That is easy, flavorful and simple. Love the step by step pics. Do you make the salsa yourself or have any recs?

    Reply
  9. Suzy says

    April 16, 2018 at 6:29 pm

    This is all the comfort!

    Reply
  10. Lisa Bynum says

    April 16, 2018 at 7:38 pm

    Perfect for an easy weeknight meal. And I can freeze the leftovers for later!

    Reply
  11. Camila Hurst says

    April 16, 2018 at 8:42 pm

    Love me some easy crockpot recipes!! They are the best! And this looks so delicious! Opening my appetite for my midnight snack!

    Reply
  12. Janet says

    May 6, 2018 at 12:51 pm

    Hello. Thank you for the recipe and step by step photos. I am not a cook, but sometimes I try.. Where do I get “fresh tomato salsa’?

    Reply
    • Janette says

      May 6, 2018 at 1:39 pm

      This is a such a great recipe for a non cook because it could not be easier. Fresh salsa can be found in the deli area where you find the packaged meats and cheeses. If you can’t find it you can always used a good jarred salsa too. I hope you love the recipe.

      Reply
  13. Janet says

    May 9, 2018 at 9:25 pm

    Thanks for the reply. Made it tonight and it tastes great!! My son loved it too. I have leftovers which I will use for chicken tacos tomorrow. Appreciate the recipe!!

    Reply
  14. Emma Culbertson says

    November 2, 2018 at 4:45 pm

    This recipe caught my eye a while back because it is so easy and a genius idea. I make it all the time and flip flop using mild and spicy salsa depending what I’m in the mood for. It’s a staple on my menu.

    Reply
    • Janette says

      November 2, 2018 at 5:11 pm

      Thank you, I’m so glad you’re a fan. I love the simplicity too 🙂

      Reply

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Hi, my name is Janette. I’m the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. Read More…

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