Description
This Slow Cooker Mexican Shredded Chicken recipe delivers tender, flavorful chicken breasts cooked low and slow with a smoky blend of spices, mild salsa, and diced tomatoes with green chilies. Perfect for easy meal prep, this dish brings together the rich tastes of chili powder, cumin, and liquid smoke for an authentic Mexican-inspired meal that’s simple to make and delicious to enjoy in tacos, burritos, or salads.
Ingredients
Scale
Chicken and Marinade
- 2 pounds large boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 3/4 cup mild salsa
- 2 Tablespoons brown sugar
- 1 can (10 ounces) Rotel (diced tomatoes with green chilies)
Spices and Flavorings
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon liquid smoke
- 1 Tablespoon fresh lime juice
Instructions
- Prepare Slow Cooker: Spray a large slow cooker with non-stick spray to prevent sticking. Place the chicken breasts inside the slow cooker. Drizzle the olive oil over the chicken and stir gently to coat evenly.
- Add Ingredients: Add the mild salsa, brown sugar, Rotel diced tomatoes with green chilies, chili powder, ground cumin, garlic powder, onion powder, salt, paprika, dried oregano, black pepper, and liquid smoke on top of the chicken. Do not add the lime juice yet.
- Cook Chicken: Cover the slow cooker with its lid and cook on low heat for 5 to 6 hours or on high heat for 2 to 4 hours until the chicken is tender and fully cooked.
- Shred Chicken: Carefully remove the cooked chicken to a cutting board. Use two forks to shred the chicken into bite-size pieces. Place the shredded chicken back into the slow cooker and stir to combine with the juices. Cover and cook for an additional 30 minutes to soak in flavors.
- Finish and Serve: Squeeze fresh lime juice over the shredded chicken and stir gently. Serve hot as desired in tacos, burritos, salads, or alongside rice and beans. Enjoy your flavorful shredded chicken!
Notes
- For spicier chicken, substitute mild salsa with medium or hot salsa.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe freezes well; freeze shredded chicken in portions for up to 3 months.
- Add chopped fresh cilantro as a garnish before serving for extra fresh flavor.
- If you prefer, chicken thighs can be used instead of breasts for juicier results.
