Crockpot Mexican Shredded Chicken
Crockpot Mexican Shredded Chicken could not be easier to prepare with just a few ingredients all made in the slow cooker.
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.
This is the first time I have broken 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.
What is shredded chicken?
Shredded chicken are 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.
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.
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.
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 it turned out in the comments below. I love to hear from my readers!
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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.
Ingredients
- 1 1/2 pounds (680 grams) boneless skinless chicken breast
- 1 teaspoon salt
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon mild chili powder
- 1 cup (220 grams) fresh tomato salsa (mild or spicy)
- 1/4 cup (55 grams) chicken stock
Instructions
- Preheat crockpot on low.
- Season the chicken with salt, smoked paprika and chili powder.
- Add the salsa, chicken stock to the crockpot and mix well. Add the chicken breast and nestle in the sauce.
- Cook on low for 8 hours or on high for 4 hours.
- When done, use 2 forks to shred the chicken in the sauce.
Nutrition Information
Yield
4Serving Size
8 ouncesAmount Per Serving Calories 110Cholesterol 54mgSodium 320mgCarbohydrates 2gProtein 18g
19 Comments on “Crockpot Mexican Shredded Chicken”
Do you think using hatch green chile sauce instead of salsa in the crockpot with the chicken would be good? Or do you think the fresh tomato salsa would be better and mayber use the hatch chile sauce on the tacos?
I have 2 thoughts that would both be good. As you said, making the chicken with the salsa and topping the tacos with the hatch chile sauce, or, mixing the salsa with the hatch chile sauce and cooking with the chicken with both in the crockpot would be delicious also. Whichever you choose, enjoy 🙂
I made this last night and added a packet of taco mix, so good!! Having leftovers in quesadillas tonight.
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.
Thank you, I’m so glad you’re a fan. I love the simplicity too 🙂
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!!
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’?
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.
Love me some easy crockpot recipes!! They are the best! And this looks so delicious! Opening my appetite for my midnight snack!
Perfect for an easy weeknight meal. And I can freeze the leftovers for later!
This is all the comfort!
That is easy, flavorful and simple. Love the step by step pics. Do you make the salsa yourself or have any recs?
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! 🙂
Perfect for cinco de mayo! Thanks for linking up at #bloggersbrag Pinterest party!
Thank you so much Blair.
Hi, Janette! I love this simple recipe and how versatile it is. I also appreciate the real ingredients! Pinned and tweeted. 🙂
Your Crockpot Mexican shredded chicken would be a perfect addition to a Chopped recipe. Thanks Janette. Pinned!
Busy parents will so appreciate this yummy kid-approved recipe this time of the year! Love all the great flavors and easy prep!
Looks delicious. This sort of recipe is a lifesaver on busy days.