Crock Pot Mexican 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!

Shredded Mexican or Tex-Mex Chicken is so easy to cook in a crock-pot (slow cooker) or pressure cooker. It’s a great basic recipe to have on hand in your freezer for use in burrito, Quesadillas, Soft Tacos, Chicken Enchiladas, Chicken Tortilla Soup, or Chimichangas. Really, you can put this chicken in anything you want to give a Mexican or Tex-Mex flair to.

crock pot mexican chicken

I much prefer cooking this type of chicken in the crock-pot than the oven because 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. Another great thing about slow cookers or pressure cookers is that the chicken becomes so tender it practically shreds itself.

crockpot mexican chicken

Recipes like this 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 will make Mexican Shredded 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.

Don’t forget to check out these tips on How to Shred Chicken. You’ll want to try some of those techniques after you prepare this Crock Pot Mexican Chicken.

Use Crock Pot Mexican Chicken in These Recipes

Don’t have ground chicken? No problem! Sub this shredded Crock Pot Mexican Chicken for ground chicken in these tasty and nutritious Black Bean, Sweet Potato and Chicken Lettuce Wraps.

Easy Baked Wonton Chicken Taquitos just got a whole lot easier by cooking the chicken in the crock pot first.

If you want to add meat to this Ultimate Easy Nachos Recipe, Crock Pot Mexican Chicken would go perfectly!

Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce was classic Tex-Mex 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.

Chicken Tortilla Soup will warm you up on any cold night thanks both to the spicy broth as well as a steaming bowl of soup.

Shredded Tex-Mex Crock-Pot Chicken

Prep Time: 10 minutes

Cook Time: 3 - 5 hours

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:

  • 4 boneless, skinless chicken breasts
  • 1 1/4 teaspoon cumin
  • 1 tablespoon chili powder
  • 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 juice from the limes 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.

Notes:

To easily juice the lime, roll it on the counter top a few times like you are kneading it. Then slice in half and squeeze. Or use a hand juicer. My favorite is the Pampered Chef Citrus Press.

You could also prepare this recipe in a pressure cooker. Cook for about 20-30 minutes on high pressure if chicken is thawed, 40-45 minutes if chicken is frozen.