Cooker Mexican Shredded Chicken

I love this recipe because it’s simple, hands-off, and full of bold, southwest-inspired flavor. The chicken turns out incredibly tender after slow cooking, and the combination of spices, salsa, and green chilies gives it just the right kick without being too spicy. It’s also freezer-friendly and makes enough to feed a family—or to stretch into meals all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large boneless skinless chicken breasts

• 1 small onion, chopped

• 4 cloves garlic, minced

• 1 cup salsa (your favorite brand or homemade)

• 1 (4 oz) can diced green chilies

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 2 teaspoons dried oregano

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• Salt and pepper, to taste

Directions

I start by placing the chicken breasts in the bottom of my slow cooker. Then I top them with the chopped onion, minced garlic, salsa, green chilies, and all the spices. I cover the slow cooker with the lid and set it to cook on low for 4 to 6 hours.

Once the chicken is done, I either take it out to shred or shred it directly in the slow cooker. I prefer to keep it in and use two forks to shred the meat so it can soak up all the flavorful juices.

After shredding, I let the chicken cook in the juices for another 15–20 minutes on low so it absorbs even more flavor. If there’s a lot of liquid, I drain some off, but I usually leave enough to keep the meat juicy.

Once it’s ready, I serve it hot or use it as a base for tacos, burritos, nachos, bowls, salads, or sandwiches.

Servings and timing

This recipe makes about 6 servings and takes 6 hours and 5 minutes total—5 minutes for prep and 6 hours to slow cook. It’s perfect for meal prepping or feeding a crowd with minimal effort.

Variations

• Spicy version: I add chipotle peppers in adobo or use a hot salsa for a smokier, spicier twist.

• Tomato-free: I swap the salsa for enchilada sauce or a tomato-free verde sauce if I want a different base.

• Chicken thighs: I sometimes use boneless, skinless thighs for extra richness and tenderness.

• Citrus touch: A splash of lime juice added at the end gives a nice bright finish.

• Slow cooker to oven: I’ve used the same mixture, shredded the chicken, and broiled it briefly to get crispy edges for tacos.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—I portion it into freezer bags or containers and freeze for up to 3 months. To reheat, I microwave it or warm it gently in a skillet with a splash of broth or salsa to bring back moisture.

FAQs

Can I cook this on high?

I don’t recommend it. Cooking on high can cause the chicken to overcook and become mushy or dry. Low and slow gives the best texture.

Can I use frozen chicken?

Yes, I’ve added frozen chicken directly to the slow cooker, but I extend the cook time slightly—usually closer to 6 hours on low. Just be sure the chicken reaches a safe internal temperature of 165°F.

What’s the best salsa to use?

I use whatever salsa I like eating on its own. Chunky or smooth, mild or hot—it all works, depending on the flavor I want.

Can I make this in an Instant Pot?

Yes, I cook on high pressure for 12 minutes with a natural release for 10 minutes. Then I shred the chicken and simmer it in the sauce using the sauté function if needed.

What dishes can I use this chicken in?

I use it in tacos, enchiladas, burrito bowls, tostadas, salads, quesadillas, or even stuffed inside sweet potatoes or over rice.

Conclusion

This Cooker Mexican Shredded Chicken is one of those recipes I keep coming back to because it’s so easy, versatile, and flavorful. It’s a no-fuss way to turn basic chicken into a delicious filling that works in so many meals. Whether I’m meal prepping or making dinner for the family, it always comes out tender, juicy, and perfectly seasoned.

Cooker Mexican Shredded Chicken

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Tender, juicy shredded chicken slow-cooked in salsa, green chilies, and bold spices—perfect for tacos, burritos, salads, and more. So easy, flavorful, and freezer-friendly!

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 5 minutes
• Yield: 6 servings
• Category: Main Course, Meal Prep
• Method: Slow Cooker
• Cuisine: Mexican, Tex-Mex
• Diet: Gluten Free

Ingredients

4 large boneless, skinless chicken breasts

1 small onion, chopped

4 cloves garlic, minced

1 cup (236ml) salsa (your favorite variety)

1 (4 oz / 113g) can diced green chilies

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

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Instructions

Add ingredients to slow cooker:
Place chicken breasts in the bottom of the slow cooker. Top with chopped onion, garlic, salsa, green chilies, and all the spices (chili powder, cumin, oregano, onion powder, garlic powder, salt, and pepper).

Cook on low:
Cover and cook on LOW for 4–6 hours. Avoid cooking on high, as it may dry out or overcook the chicken.

Shred the chicken:
Once tender, shred the chicken in the slow cooker using two forks. You can remove it first to shred, then return it to the pot.

Soak in juices:
Let shredded chicken simmer in the juices for 15–20 minutes for extra flavor absorption. Drain excess liquid if needed.

Serve:
Use immediately in tacos, burritos, rice bowls, nachos, or store for meal prep.

Notes

Make it spicier: Add diced jalapeños or use a hot salsa.

Freezer friendly: Cool completely, portion, and freeze for up to 3 months.

Great for meal prep: Use in wraps, salads, or freezer burritos throughout the week.