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!
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 the Mexican chicken recipes I make, and taco night is a favorite. We recently had tacos with this Crock Pot Mexican Chicken.
Click HERE to save this recipe for Crock Pot Mexican Chicken to Pinterest!
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 for Crock 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 here if 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 Mexican Chicken is so easy to cook in a crock pot (or a pressure cooker if you have one).
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.
It is even great to add on top of a quick salad for lunch.
Really, you can put this Crock Pot Mexican Chicken in any recipe that you 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.
Click HERE to save this recipe for Crock Pot Mexican Chicken to Pinterest!
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 way 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.
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 to make 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.
Click HERE to save this recipe for Crock Pot Mexican Chicken to Pinterest!
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 for How 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 divide it 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 to rescue you on busy days. Crock pot chicken recipes for the win!
When we ate this Crock Pot Mexican Chicken in tacos the other week, we used small flour tortillas.
For our veggie toppings, I had some Cilantro Lime Broccoli Slaw and 5 Minute Basic Guacamole.
On the side I served some seasoned black beans. Super simple but everyone ate it up.
You can keep it basic with 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.
Click HERE to save this recipe for Crock Pot Mexican Chicken to Pinterest!
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 nutritious Black Bean, Sweet Potato and Chicken Lettuce Wraps.
I love Mexican Chicken recipes like these Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce.
It was a classic 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 Taquitos just got a whole lot easier by cooking the Mexican 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!
Garlic Chicken, Black Bean, and Spinach Quesadillas are 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 this Chicken Tortilla Soup.
It will 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 this White Bean Chicken Chili Verde.
Or try a make your own night with these Spanish Rice Taco Salad Bowls. Everyone can add their favorite ingredients to their own bowl.
Have you ever made Crock Pot Mexican Chicken before?
Love this recipe for Crockpot Mexican Chicken?
Sign up for Good Life Eats email updates and never miss another recipe!
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. The Mexican Crock Pot Chicken still tastes great!
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!
Ingredients
- 1 1/4 teaspoon Cumin
- 1 tablespoon Chili Powder
- 1/4 teaspoon Onion Powder
- 3/4 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Coriander
- 1 1/2 teaspoon Salt
- 1/2 tsp Black Pepper
- 4 Boneless, Skinless Chicken Breasts (about 2.5 pounds)
- 1/3 cup Chicken Broth or Water
- 2 Limes
- 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.
- Sprinkle the 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.
- Add the 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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
This Cilantro Lime Broccoli Slaw is a tasty side dish to accompany any Mexican inspired meal. Pre-packaged shredded broccoli, 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.
Click HERE to save this recipe for Crock Pot Mexican Chicken to Pinterest!
Be sure to follow Good Life Eats on Instagram. Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!
Let me know if you try this recipe and what you think of it by leaving a comment below.
After trying a few different crock pot chicken recipes, this one is the one I’ll go back to again and again. The flavors in this are perfect! Chicken came out very tender and juicy! It was perfect for our large family gathering. Thanks so much for sharing this great recipe.
So glad to hear you love it! Thanks for stopping by 🙂
THANK YOU! THANK YOU! THANK YOU! This recipe is heaven sent! I omitted the jalapeno, onion, & coriander just because I didn’t have them on hand but my husband LOVED IT! This is a big deal for my extra-picky eater! He even made suggestions on ways we could incorporate the chicken into other dishes! This is a miracle in our household. The fact that all I had to do was mix some spices and drop it in the crockpot is a bonus!
So glad you liked it! Thank you for stopping by and letting me know. I appreciate each and every comment. Happy New Year!
Do you leave the lime slices in the pot to cook with the chicken after squeezing the juice over it?
I do sometimes, and sometimes I don’t – it just depends on how much lime you want in the flavor. Either way is great though!
Did this recipe change? I thought I was crazy looking for the one where you heat up a paste first but I think it’d this one still..
Yes, I did edit the recipe to reflect the way that I’ve been making it for the last few years. If you like, you can sauce the onion and add the seasonings and then the broth to it (what you are referring to about heating up a paste first) like the old recipe stated.
here is the original recipe. I recent 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.
Greetings! I am on the hunt for a delish Mexican chicken recip for my little family! I want lots of flavor and this one seems to be just what I’m looking for!
But I have a question on discarding the solids… I was thinking about adding a can of fire-roasted diced tomatoes, and a can of drained and rinsed black beans, maybe a can of diced green chilis and omitting the broth (since the diced tomatoes have liquid)… by adding these things to the crock pot, I really wouldn’t want to discard the solids! I just wanted to see what you thought about this. Is that discarding step really imperative?
You can discard them if you like or not, totally up to you. I probably wouldn’t add the beans until the end, however. The tomatoes and the green chiles are fine to add at the beginning.
Hi! Really interested on trying this recipe but I only have an instant pot onstead of slow cooker. Is there specific instructions for this alternative route? All I have read so far is to cook it on high pressure for 30-45 minutes.
I have not written specific instructions for the Instant Pot yet (on my to-do list as I get that question a lot!). Make sure you add the required liquid for your instant pot. I haven’t experimented with it much yet, but high pressure for 30-45 minutes sounds like it would be about right. I believe someone else a few comments back left there info on trying it in the instant pot.
I cook this recipe more than any other recipe for my family. I have made this chicken and used it in homemade enchiladas, taquitos or just served inside tortillas with mexican cheese and condiments. I get more requests to share this recipe than anything else I make. It is fabulous!
I love hearing this! Thanks for letting me know 🙂 It is one of our favorites too, especially for enchiladas!
I loved your original recipe so much! We literally make it all the time. I was sad though you changed it to using onion powder and garlic powder – it’s just not the same. I have had several friends who’ve asked for the recipe, but since you’ve changed, I just can’t pass them along. Hopefully you consider reposting your original! Would love to share!
Apologies for the late reply to this. I updated it to make it a tad easier to make as well as to reflect how I have been making it the last couple of years since it was a very old recipe. In the future I will make sure to include the original recipe along with any updates that I’ve made. I’m sorry that I neglected to do that. I appreciate you stopping by.
Hi! Just found this recipe and I’m looking forward to making it today for my family. In reading the comments I see several ladies have mentioned the original recipe. Is there a way that you can post the original recipe as well. I would love to make them both (not at the same time) to see which one my family and I will like the most.
Thanks, Margo
Sorry for the delayed reply, I thought I already responded but now I don’t see it anywhere. Unfortunately I made the dumb mistake of editing the original recipe with the updates and not saving both to this post, so I don’t have record of the original (since I don’t make it that way anymore). Unless someone else printed it off and has a hard copy somewhere, I am unable to provide those details. Lesson learned thought! Now, I just make notes in the recipe to include any information about changes that I’ve made and keep the original info as well. Sorry for the inconvenience!
Use the Wayback Machine and you can recover the old recipe version. http://web.archive.org/web/20160116223117/http://www.goodlifeeats.com:80/crock-pot-mexican-chicken
wow, thank you so much for that!
Emily, do you have the original recipe by chance?
here is the original recipe. A recent 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.
Hi! I’d also love to have the original recipe to compare. Me and my husband have been making this for a couple years I think and we love it! We’ve found that it tastes best with Monterey Jack cheese or queso fresco and soft corn tortillas. We don’t add anything but quac, cheese and lettuce because we love the flavors from the chicken so much! I just recently tried it in my instant pot and I feel like it wasn’t as flavorful. I’m thinking maybe because you have to add at least 18 oz of liquid for the instant pot per the user manual. Any suggestions on how to balance that out? Thanks!
I haven’t tested it in the Instant Pot yet, but that is on my to-do list. I agree about the issue of adding enough liquid diluting the flavor. I’ll update this post with IP instructions once I’ve tested that out.
Thanks so much!
here is the original recipe. A recent 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.
I made this tonight in the instant pot and it was great. I followed the recipe exactly for prep and ingredients. Cooked it on high pressure for 28 minutes, then did a quick release. I pulled the chicken out of the pot, shredded it and put it back in the pot into the liquid. Then I cooked it for 15 more minutes on the slow cooker function, to help the chicken absorb more liquid. Yummy.
Awesome! Thanks for sharing!
Hi, where’s the original version of the recipe? I’ve made it for years and don’t want to make this version with onion wedges and onion and garlic powder. Please post the original also, it’s unbeatable. Thanks!
Feel free to simply omit those items if you don’t care for them.
Agreed! The original was worth the work of a few extra steps for much better layers of flavor. I don’t recall it exactly, but I saute the onion, then garlic, then seasonings, then use chicken broth to deglaze the pan. Chicken breasts go into the crock pot with salt, pepper, cilantro and lime juice (jalapeno, too, but our kids won’t eat it spicy!). Onion mixture goes on top, then additional broth if you want it juicy. Onion powder and garlic powder were not in the original, but the other seasoning amounts seem about right to me.
here is the original recipe. A recent 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.
here is the original recipe. A recent 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.
This looks fabulous! I’ve been craving tons of Mexican food lately with the warmer weather. And your photos are stunning!
You must have updated and left some things out – the 1/2 teaspoon of coriander is missing. Don’t leave it out – it makes it extra tasty.
You’re right – I was working on editing the recipe to include some new photos and reformat the recipe instructions and deleted that line by mistake. I did however make a few updates to the recipe while I was at it.
I have made this about 5 times so far. It is my go to recipe. I love it! I use it for soup, enchiladas, tacos, etc. Its great for many recipes. Easy and tasty. Thank you.
I forgot to say I do add chicken broth to the slow cooker as well so it is more moist and the juices are added to the chicken if I freeze it.
Glad you liked it!
I really wanted to love this recipe because it was so easy to make and the reviews were so good.
I followed the recipe exactly as written but doubled everything because I had a large group coming. I did not double the jalepeno because had kids in the crowd and I wasn’t sure how spicy it would be. The chicken was very bland tasting which was a mystery to me given the amount of spices used. I double checked that I wasn’t missing anything and in fact everything was in there. Is it possible that using less jalepeno changed the entire taste of the chicken?
I welcome your thoughts on this and would be willing to try it again if jalepeno is the make or break ingredient in this recipe.
I definitely wouldn’t skimp on the jalapeño. If you deseed the jalapeño you’ll get the flavor of the pepper without so much heat. I always deseed my jalapeños because I don’t like things too hot. Another option, is to use poblano peppers which also have a great flavor but are less spicy than jalapeños. Chili powders also come in varying flavors and spice levels, so I definitely recommend adjusting the seasonings to your personal taste. After the chicken cooks and you shred the meat, you can put it back in all of the juices from the slow cooker to soak up additional flavor, if you still feel that it needs more, then I recommend adding additional seasonings at that time to your personal taste.
Love this recipe but can’t seem to pin it – am I missing something? Where’s the pin button? I hate searching for the recipe each time
not sure, there should be a pin button up top. Here is my pin for it if you want to try repining that https://www.pinterest.com/pin/127086020709064476/
This was really delicious!!! This will now be my go to for Mexican chicken!!!! So good!!!
This was really delicious!!!! This will now be my go to for Mexican chicken!!!
This is THE BEST shredded chicken we’ve ever had and I’ve been asked for recipe numerous times. We like it best over Cilantro/Lime rice topped with avocados and other fixin’s to taste. I made a couple modifications that didn’t change the taste–poured 1 can of lime and cilantro Rotel overtop instead of the fresh lime, jalepeno & cilantro. And I blended the onion-spice-broth mixture after cooking it (because my husband doesn’t like to ‘see’ any onions whatsoever in his food.) 😉
This is one of the BEST chicken recipes I have ever made. Thank you!
Dan I put in te lime after a fee hours?
I whant tot make thuis tomorrow nut don’t have sny line. Zo I was thinking tot het it when the chivken is sllready in the crock pot andere putting it in at about an hout before derving. Possible öre a no go?
that should be fine
OMG. BEST RECIPE. I FOLLOWED EXACTLY EXEPT I USED CANNED DICED JALAPENO AND I PUT IT ALL IN MY ELECTRIC PRESSURE COOKER FOR 13 MIN THEN I SHREDDED THE CHICKEN IN MY KITCHEN AID MIXER WITH THE PADDLE…..MEAL IN 30MIN WITH CORN TORTILLAS SOME HOMEMADE SALSA CHEESE AND SHREDDED CABBAGE. BOOKMARKED!!! THANK YOU
Hey, would love to make this for dinner but only have skinless boneless chicken thighs on hand. Do you think that would work as well or should I run to the store :/
that should work just fine
Love this recipe & your website! Thank you!!
This recipe is so easy and delicious! I’ve followed it for the last 6 months numerous times. My 11 yr. old daughter / food critic begs for me to make it, my wife (usually not a meat eater) loves it, and the kitchen smells fantastic all afternoon! It also freezes really well, so we take it away for ski weekends…. Thanks so much for your post!
Yet another fabulous recipe!! Made it & it’s currently sitting in the fridge for Thursday night tacos 🙂 SO tender & flavorful (I put in more broth – enough to barely cover the chicken), my mom & I kept snatching shreds of it (it shreds so easily!) To just munch on. Can’t wait for those tacos!
Only thing was they’re a little too spicy for my weak Minnesotan tongue so next time I’m only gonna do 1/2 Tbsp or so. I had lots of juice left behind from the extra broth & I plan to make a taco soup with it – I can’t wait!
Thanks for another delicious dish! I’ll definitely make this for the next potluck I go to 🙂
THANKS SO MUCH! IF I TRY IT I’LL LET YOU KNOW.
Hi, I’ve made this with chicken before and I LOVE IT! But I was wondering if I could use pork instead? At our Wal-Mart they sell a package of “Pork for Carnitas” if that would work. Would I need to trim off any fat, or change the cooking time? Thanks!
Absolutely! I think pork would be delicious! I’m not sure on the cooking time, but I usually do trim any excessive fat off.
I made this last week and LOVED it! and now I have plenty to freeze for later. I really like all the spices in this recipe. Thanks!
The best tacos ever!
I made this tonight for my family and a neighbor. It was delicious!! I added almost all the liquid from the crock pot to the shredded chicken and it was so moist and flavorful. It was a perfect Sunday dinner!
I wanted to make this for my boyfriend’s birthday party this next weekend, how many people does one serving feed? I am sorry if you have already included this information somewhere but I want to double check anyway.
It really depends what you do with it. Some people have just served the chicken but I usually use it to make enchiladas or tacos. What are your plans for the chicken? I can better answer the question if I know what you have in mind for serving it. But in general I assume at least 1/2 chicken breast per person for party planning.
Corriander is Cilantro. Are you referring to Coriander SEEDS? Thanks 🙂
Ground coriander.
In the US, Coriander means Coriander Seed. It is never used to refer to Cilantro. (Alternately, in the UK/Europe, “Coriander” means the green leafy thing we refer to as “Cilantro”, hence the confusion.)
Super moist!! Thank you for posting such an easy and tasty recipe for chicken!!!
This recipe is fantastic. i use it for chicken, pork shoulder,chuck roast and ground beef. Make the ground beef alot cool it in the frig overnight and scrape off the fat. I make refried bean, beef and cheese (shredded pepper jack) burittos wrap them in wax paper and scotch tape them close to freeze. 2 minutes in the microwave and your children will think your a genious!
I made this recipe a couple of nights ago – I’m getting ready for a bridal shower, we are cooking shredded chicken, beef and pork – thought I would try this one out. It was very good, my husband thought it was great. I will leave the salt out next time though, or/and use low sodium broth – I thought it was too salty, but I am very sensitive to salt. All in all, it was very good with flour tortilla and all the fixin’s.
Katie –
Do you actually cook the cilantro with the chicken for 3-5 hours? Or is it used as a garnish afterwards? I’ve never heard of cooking cilantro in this manner and wanted to doublecheck.
Thanks!
Laura
Yes, I put it in the crockpot. If you don’t like that feel free to adjust the recipe and add it later.
Made this today… beyond tasty! I used a little bit of smoked paprika in mine and left out the coriander (I was out)… Still delicious!
How many servings would you say this makes up?
4 – 6 servings, those I usually use the chicken in a recipe (such as enchiladas) and just freeze any leftovers.
I tried this recipe but the chicken came out kinda dry and bland (3.5 hours on low). I was so sad because I love shredded chicken and the reviews were so positive. I going to give it another go with slight modifications: I read another recipe that suggested using thigh meat to add moisture. I was also going to adjust the time cooked since the dryness is probably due to my particular crock pot, but I’m totally confused: some said to cook for much longer (7 hours on low) to help the meat break down better, but this seems counter-intuitive to the combating dry chicken when usually it means you overcooked. Anyone with more crockpot experience want to weigh in? Should I aim for longer or shorter?
It does seem counter-intuitive but cooking the chicken longer in the crock-pot does make it more tender because the meat is broken down. That is why for tougher cuts of meat and things like roasts a long, slow cook results in more tender meat. All crock-pots run at different temperatures so perhaps mine runs more hot than yours. I can’t say I’ve ever had a problem with dryness, but if you felt it was not moist enough perhaps try adding additional broth and/or using part thigh meat.
I want to try this recipe, but I’m wondering about the jalopenas! Does it make the recipe spicy? Will it alter the flavor terribly if I levee them out?
You can leave them out orif you leave them in remove the seeds.
Hi!
Just wanted to let you know this was a hit at our house. Tonight we are having this for dinner and it’s the second time I’ve made it since finding your recipe. Thank you!
Hi, sounds delicious! I am definitely a cooking novice, so just wanted to know how many servings this recipe makes. Thanks!!
4 – 6 servings, those I usually use the chicken in a recipe (such as enchiladas) and just freeze any leftovers.
Super excited to try this and considering adding tomato sauce (not spaghetti sauce) to it for an added juicy flavor to mimic my favorite quesadillas. Hope that works out!
Loved this! Thanks for sharing. I made the chicken, then used it in enchiladas. It was perfect! My boyfriend loves shredded chicken and this came out perfectly. Thank you!!
AWESOME!! I want to make extra and freeze, how do you prepare from the freezer? So happy I came accross this on Pinterest:)
Prepare the recipe as directed, then cool and freeze chicken in whatever portions you’d like in airtight containers or freezer ziploc bags for later use. 2-3 cup amounts is usually a good portion.
Hi! Looks delicious and I am eager to try for tonight, but alas I have no limes on hand…can I use some lemon juice instead?? Thanks!!
It will have a slightly different taste, but I’m sure it will still be good with lemon.
Just added this to my crockpot! So easy and looking forward to enjoying it! Thank-you!
I’m cooking this NOW as my VERY FIRST crockpot attempt EVER (xmas gift from mom), and am really looking forward to it after all your lovely comments! (I am using dark meat chicken, it was cheaper). MMM!
Just made it tonight (or technically this morning? the beauty of slow cookers!), and it was so good! I was afraid of it being too dry, as I’ve tried chicken breasts in the slow cooker before with little success. This was great! The chicken was a bit on the dry side but that is easily rectified by mixing the shredded chicken back into the juices. Husband declared it a definite keeper. Thanks!
I have to say this is the best shredded chicken ever!!!!!!!!!!!!!!!!!!
Every time I make it everyone wants the recipe!!!
Great job!!
can i use with frozen boneless/skinless chicken breasts and if so what is the liquid and/or time adjustment?
I use frozen all the time with the same recipe. All crock pots cook at different temperatures, so I basically just cook until the chicken is so tender that it falls apart.
Thanks for the recipe, I did alter it a bit reviewing other similar recipe’s: I doubled the recipe as I wanted leftovers and cooked 8 chicken breasts I also added a packet chicken taco seasoning mix. I only had Cumin and chili powder so I figured the taco seasoning mix would cover the other seasonings. I also added two jars of medium salsa and a diced can of Jalapenos. Added the minced garlic and cilantro and added a can of chicken broth oh, and added a large onion – needless to say my crockpot was stuffed! I cooked it on high for 4 hours, but can also be done on low for 7-8 hours.
Thank you so much for including the times for a double recipe!!
I made this tonight for the Chicken Tortilla Soup recipe. IT WAS DELICIOUS!!! My three year old son gobbled it up, too, so you know it was good. We did leave out the jalapeno, since we didn’t have any, but it was mighty good just the same. And the cayenne in the soup recipe gave everything a nice kick. This one will definitely be a keeper.
I made this yesterday in one slow cooker and the family loved it. I served in with all the juices and it made great tacos. I also made a Cuban Black Bean recipe in my 2nd cooker. Great dinner! Thank you. I’ll be making this again.
Thank you so much for this incredibly delicious recipe! It is hands-down the most flavorful, freshest tasting chicken dish I’ve ever made in a crock pot!
I doubled the recipe and cooked seven chicken breasts in my 6qt oval crock pot for three hours and it was perfect – not overcooked, but cooked enough to shred with two forks.
you rock!
And it was 3 hours on high.
Thank you for this, it is the most flavorful and fresh chicken recipe I’ve ever made in a crock pot. Pouring the lime juice on the chicken breasts almost marinates it while it cooks. Absolutely fantastic and I can’t wait for dinner tomorrow!
I doubled the recipe and used seven chicken breasts in one layer in my 6qt oval crock pot on high for three hours.
You rock! My family will thank you as will my in-laws who are getting some of it since they’re having some health issues and I wanted to bring them some meals.
I made this in my pressure cooker and it was fantastic! I think I would like to add more liquid to make more sauce. Thanks for the recipe!
I want to make this and freeze to always have on hand! Love it!
I lived in Houston for 16 years, San Antonio after that. We’re not in Texas any longer and we have to have our Mexican food. I made something very similar to this the other night, but I used pot roast. It was very good and the second night I made taco salad from the leftovers. This recipe looks great so now I have another way to make a Mexican meal.
This is the YUMMIEST dish I have made in a long time!!! It is so flavorful and easy! Thanks for sharing! 🙂
Sounds delicious! Question though – is it 3-5 hours on HIGH or LOW?
It depends on the cooker. Mine runs hot so I do 3-5 on low.
This is one of my ALL time favorite recipes!!! So So Easy and So So Good! THANK YOU!
Great recipe; would work fantastic in these quesadillas:
http://eatlittleeatbig.blogspot.com/2010/11/chicken-or-leftover-turkey-corn-with.html
Wow, this recipe looks amazing! I am going to try it this week and I’m sure it will be a hit! Thanks for all the great recipes on your site!
Katie, this was FABULOUS. I was apprehensive at first at how tender the boneless, skinless chicken would come out, but it literally fell apart and the flavor was as good as any shredded chicken this side of the Texas border! 😉
This shredded chicken looks outstanding! Time to run to the grocery store! 🙂
Oh no, I’m making this and don’t see when exactly I’m supposed to add the jalapeno. I may be totally overlooking this, but I don’t see it in the directions. Should I just add it to the crockpot b/c I’ve already sauteed the onion/garlic mixture…
Sorry, yes just add it in. I will edit the recipe. Thanks for letting me know! 🙂
This sounds divine! I am copying it to my folder – can’t wait to try it.
So, I made this chicken tonight for some enchiladas and it was quite possibly the most delicious chicken I’ve ever had! I shredded the chicken pretty fine and then mixed it back in with the juices and let it cook together and absorb the sauce. I don’t think I’ll ever prepare chicken in any other way for tacos and the like. Thank you so much for sharing this absolutely amazing recipe!
Crock Pot Mexican Chicken is a Spicy & Tasty Chicken Recipe.
I have been searching for a recipe like this. It would be great to have on hand to toss into other recipes. I’m thinking enchiladas!
Thanks for sharing! Stop by and visit sometime soon over at Free 2 Be Frugal.
Love it! I make something similar so I’ll have to try yours now 🙂
looks yummy, easy and versatile! looking forward to trying it!
Thanks!!
Sounds delicious! I love crockpot recipes, and it’s starting to be that time of year again 🙂
This looks like my kind of recipe!! YUM. Do you ever make in bulk and freeze the chicken?
These types of recipes are absolute magic for busy mums like me! it means it can be ready by the time we get back from work AND it’s versatile! thanks Katie 🙂
YUMMY! and easy. Perfect for church pot lucks…
*Blessings*
LIB
http://bit.ly/bWqrIu
I love how easy this is and all the spices you added – I really need to get a crockpot!
p.s. I’m typing on the new laptop now – yay!! Thanks again 🙂
Yeah! So glad you got it. And wasn’t the upgrade a nice surprise? Hope you love it!