Cooker Mexican Shredded Chicken
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!
- 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
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.
Find it online: https://allrecipesmade.com/cooker-mexican-shredded-chicken/
