This tasty Slow Cooker Mexican Shredded Chicken is perfect for busy days! With chicken, zesty spices, and salsa, it cooks slowly to soak up all those yummy flavors.
I love using this chicken in tacos or burritos, and sometimes just eating it with chips! It’s so easy—just toss it in, set the timer, and let the magic happen!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts are perfect for this recipe. If you’re looking for a leaner option, you can use chicken thighs, which are juicier and more flavorful. Just adjust the cooking time slightly for thicker cuts.
Black beans: Canned black beans are convenient and add great texture. You can switch them out for pinto beans or kidney beans if you prefer. If you want to reduce sodium, opt for low-sodium varieties and rinse them well.
Diced tomatoes: I love using tomatoes with their juice to help create a nice sauce. If you find canned tomatoes bland, consider using fire-roasted tomatoes for a deeper flavor or even fresh tomatoes if they’re in season.
Corn: You can use either frozen or canned corn. If corn isn’t available, you can use chopped bell peppers or some cooked quinoa to add a different texture. Personally, I find frozen corn to have the best flavor!
Taco seasoning: The packet adds great flavor but feel free to make your own! Combine cumin, chili powder, paprika, and onion powder for a nice blend. This way, you can control the spice level, too.
How Do I Achieve Perfectly Shredded Chicken in the Slow Cooker?
Shredding chicken can seem tricky, but it’s really quite simple! The magic happens when you cook the chicken in the slow cooker with all those tasty ingredients. Here’s how to do it:
- Ensure the chicken is submerged in the broth and vegetables to keep it moist.
- Set your slow cooker to low for at least 6 hours for the best tenderness; you can also use high for 3-4 hours, but keep an eye on it.
- When it’s time to shred, use two forks to pull the chicken apart directly in the slow cooker. This blends it with all the spices and juices, making every bite flavor-packed!
Enjoy your shredded chicken in tortillas or over rice, and sprinkle some fresh cilantro on top for a burst of freshness!
How to Make Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juice
- 1 cup corn (frozen or canned)
- 1 packet (1 oz) taco seasoning
- 1/2 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Tortillas or rice for serving
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, and then you’ll let it cook in the slow cooker. If you choose to cook on low, it’ll take 6-8 hours, or you can speed things up by cooking it on high for 3-4 hours. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will be the base of your tasty dish!
2. Add the Veggies:
Next, layer the black beans, diced tomatoes (don’t forget to include the juice), corn, diced onion, and minced garlic over the chicken. This creates a colorful and flavorful mix.
3. Season It Up:
Sprinkle the taco seasoning, cumin, chili powder, salt, and pepper evenly over the ingredients. This step adds all the delicious flavors you expect in a Mexican dish!
4. Pour in the Broth:
Carefully pour the chicken broth into the slow cooker. This will add moisture during the cooking process, making the chicken juicy and shreddable.
5. Cook It Low and Slow:
Cover the slow cooker with its lid and set it to cook. If you have all day, set it to low for 6-8 hours. In a hurry? Cook on high for 3-4 hours. Either way, the chicken will be tender and ready to shred!
6. Shred the Chicken:
When cooking time is up, use two forks to shred the chicken right inside the slow cooker. Mix it well with the other ingredients to help meld those flavors together. It’s going to smell amazing!
7. Serve and Enjoy:
Finally, serve the shredded chicken in warm tortillas, over rice, or in bowls. If you like, add some fresh cilantro on top for a pop of color and flavor. Enjoy your delicious meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to extend the cooking time to 8-10 hours on low or 4-5 hours on high. It’s important to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
What If I Don’t Have Taco Seasoning?
No worries! You can make your own taco seasoning using a mix of 1 teaspoon each of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt and pepper. Adjust the spices to your taste!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. When you’re ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave!
What Are Some Good Sides to Serve with This Dish?
This Mexican shredded chicken pairs well with a variety of sides! Try serving it with Mexican rice, refried beans, or a simple green salad for a fresh crunch. You can also add avocado slices or guacamole for an extra treat!
