Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!
We have tacos in some variation or another a couple times a month.
It’s something easy that all the kids like and I can make it relatively healthy with the different toppings that I offer.
It’s a pretty great thing that I’m consistently finding more and more meals, and then variations of those meals, that all 4 kids like to eat.
The kids usually like all of theMexican chicken recipes I make, and taco night is a favorite. We recently had tacos with thisCrock Pot Mexican Chicken.
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For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
This blog post, photos, and recipe forCrock Pot Mexican Chicken were originally published September of 2010.
YIKES. At that time, I had only had a decent camera for a few months.
When you look at a side by side it is clear that I have learned so much about photography since 2010.
Click hereif you’d like to see a screen shot of what the photos used to look like. Don’t say that I didn’t warn you!
Shredded MexicanChicken is so easy to cook in a crock pot (or a pressure cooker if you have one).
It’s a great basicrecipeto have on hand in your freezer for use in burrito,Quesadillas,Soft Tacos,Chicken Enchiladas,Chicken Tortilla Soup, or Chimichangas.
It is even great to add on top of a quick salad for lunch.
Really, you can put this Crock Pot Mexican Chickenin any recipe thatyou want to have a little Mexican or Tex-Mex flair.
I love that on busy days dinner is always well on its way to being ready thanks to this Crock Pot Mexican Chicken that’s been cooking away – especially when we are out of the house on the weekend and can come home to this.
I definitely like that there isn’t a big mess to clean up.
I seriously wish I had more crock pot chicken recipes.
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You could totally take this recipe and cook it in the oven, stove top, or even on the grill.
I much prefer cooking this type of chicken in the crock pot than any other waybecause I don’t have to coordinate my schedule with the oven’s time-line.
I usually get it started early in the day so it’s ready before I actually need it. That way there’s no last minute anything.
Recipes like Crock Pot Mexican Chicken really save the day when I’m feeling like I need an extra 8 hours in my day to get everything done.
It just takes a little organization up front to get things cooking in time.
This recipe is easily doubled, or even tripled if you have a larger crock pot. The chicken can be frozen in portions for later use (stored frozen for up to 2 months).
On days that are a little busier, I have even opted tomake Crock Pot Mexican Chicken in the pressure cooker instead of the crock pot.
Add all the ingredients just as described, I’ve even added frozen chicken when I don’t have time to thaw it, and bring it to a boil.
After the mixture comes to a boil, put the lid on and cook at high pressure for about 30 minutes, more along the lines of 45 if the chicken is frozen.
After the cooking time is up, turn the heat off and let sit until the pressure has released before opening the cooker.
Sadly, the handle broke off of my stove top pressure cooker during our move so I had to toss it.
I haven’t yet tried the recently popular Instant Pot (or equivalent). So, if you have one of those, I’d love to hear how it goes making this recipe.
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Another great thing about slow cookers or pressure cookers is that the chicken becomes so tender it is really easy to shred.
I have a few tips and a couple of different methods forHow to Shred Chicken.
You’ll want to try some of those techniques after you prepare this Crock Pot Mexican Chicken for nice, tender shredded pieces of chicken.
Once you shred the chicken, you can use it in any recipe you like.
To freeze the chicken, cool it first and then divideit into your desired portions in freezer safe containers or freezer safe zip top bags.
You’ll have a little stash of prepped chicken in the freezer torescue you on busy days. Crock pot chicken recipes for the win!
When we ate thisCrock Pot Mexican Chickenin tacos the other week, we used small flour tortillas.
For our veggie toppings, I hadsome Cilantro Lime Broccoli Slawand 5 Minute Basic Guacamole.
On the side I served some seasoned black beans. Super simple but everyone ate it up.
You can keep it basicwith shredded lettuce, diced tomato, guac, and cheddar cheese for a simple chicken taco.
Or, if you want to get fancy, check these 7 Ways to Up Your Taco Tuesday Game.
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Use Crock Pot Mexican Chicken in These Recipes
Looking for recipes to use this Crock Pot Mexican Chicken? Check out some of these favorite recipes that taste great with shredded chicken. Or, browse the recipe index archives for even more great recipe ideas:
Don’t have ground chicken? No problem! Sub this shredded Crock Pot Mexican Chicken for ground chicken in these tasty and nutritiousBlack Bean, Sweet Potato and Chicken Lettuce Wraps.
I love Mexican Chicken recipes like theseChicken Enchiladas with Homemade Chile Gravy Enchilada Sauce.
It was aclassic for me growing up in the Houston area. I always use this chicken recipe to make these amazing enchiladas.
For a lighter enchilada recipe, try these Chicken, Black Bean, and Spinach Enchiladas.
We’ve combined two of our recent dinner time favorites – Chicken Enchiladas and Chili – into this new recipe for Cheesy Chicken Enchilada Chili.
Using shredded chicken makes it really quick to make.
Easy Baked Wonton Chicken Taquitosjust got a whole lot easier by cooking the Mexican chicken in the crock pot first.
If you want to add meat to thisUltimate Easy Nachos Recipe, Crock Pot Mexican Chicken would go perfectly!
Garlic Chicken, Black Bean, and Spinach Quesadillasare super fast and easy to whip up if you use this Crock Pot Mexican Chicken in the recipe.
Another one of my favorite Mexican Chicken recipes is thisChicken Tortilla Soup.
Itwill warm you up on any cold night thanks both to the spicy broth as well as a steaming bowl of soup.
Another great Mexican chicken soup recipe is thisWhite Bean Chicken Chili Verde.
Or try a make your own night with theseSpanish Rice Taco Salad Bowls. Everyone can add their favorite ingredients to their own bowl.
Have you ever made Crock Pot Mexican Chicken before?
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This recipe was originally published September 21, 2010.It has been updated with new photos and the instructions have been improved for clarity and a quicker, easier process. TheMexican Crock Pot Chicken still tastes great!
Shredded Tex-Mex Crock-Pot Chicken
Yield: serves 8
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!
Ingredients
- 1 1/4 teaspoonCumin
- 1 tablespoonChili Powder
- 1/4 teaspoon Onion Powder
- 3/4 teaspoon Garlic Powder
- 1/2 teaspoon SmokedPaprika
- 1/2 teaspoonCoriander
- 1 1/2 teaspoonSalt
- 1/2 tspBlack Pepper
- 4Boneless, Skinless Chicken Breasts(about 2.5 pounds)
- 1/3 cupChicken Broth or Water
- 2Limes
- 1/3 cup (packed) cilantro leaves
- 1 large Onion,cut into wedges
- 1 Jalapeño,sliced
- optional garnish: sliced Green Onion and chopped Cilantro
Instructions
- In a small bowl, combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt and black pepper.
- Stir until well mixed.
- Place the chicken inside the insert of your crock pot.
- Sprinklethe top of the chicken breasts with half of the seasoning.
- Then, flip the chicken and sprinkle the other side with the remaining seasoning mixture.
- Add the chicken broth or water to the crock pot.
- Squeeze the juice from the limes over the top of the seasoned chicken.
- Addthe cilantro leaves, onion wedges, and jalapeño slices to the crock pot, arranging them in and around the seasoned chicken breasts.
- Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender.
- Remove chicken breasts from the crock pot, shred and place in a bowl. Set aside.
- Strain the liquid through a fine mesh strainer, reserving the liquid and discarding the solids.
- Add all of the juices back to the shredded chicken.
- Stir to distribute them all over the meat.
- Garnish, if desired, with chopped cilantro and sliced green onions.
Notes
RECIPE TIPS
- You could also prepare this recipe in a pressure cooker. Cook for about 30-45 minutes on high pressure. Make sure you add the required amount of liquid according to the pressure cooker instructions and follow the proper pressure release protocol.
- Depending on your heat preferences, leave the seeds in the jalapeño (for spicier) or remove them (for milder) flavor.
Where is the Original Recipe?
For those Asking about the "Original" Recipe (pre 2017) here is the original recipe. A commenter on this post was able to help me locate an archive of it.
- 4 boneless, skinless chicken breasts
- 1 1/4 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon coriander
- 1/4 teaspoon paprika
- 1 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1/3 cup chicken broth
- 1/3 cup (packed) cilantro leaves, chopped
- 2 limes
- 1 large onion, chopped
- 1 jalapeno, seeded and minced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
DIRECTIONS:
Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
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Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 122Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 51mgSodium: 512mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 19g
Favorite Taco Tuesday Recipes
Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Enchilada Sauce
Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.
Shredded Tex-Mex Crock-Pot Chicken
Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!
Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce
Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce is a classic Tex-Mex dish from my childhood. Corn tortillas are stuffed with shredded chicken and smothered in a rich, chile gravy sauce before baked up to perfection with a gooey cheese topping.
Cilantro Lime Broccoli Slaw
ThisCilantro Lime Broccoli Slaw is a tasty side dish to accompany any Mexican inspired meal. Pre-packaged shreddedbroccoli, carrots, red cabbage are tossed with jalapeño, lime, red onion, and red bell pepper for a refreshing side salad.
Cilantro Lime Kale Slaw
Kale, purple cabbage, carrot, and red bell pepper are tossed with a jalapeño lime vinaigrette for a healthy Mexican inspired Cilantro Lime Kale Slaw.
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