Crock Pot Mexican Chicken
There’s no salsa required to make the juiciest, most flavorful Crock Pot Mexican Chicken! Use the shredded chicken to make tacos, burritos, enchiladas, and more.
Why You’ll Love this Recipe
✔ Hands Off Recipe: The chicken and seasonings take 10 minutes to prep, then it’s as easy as turning on your Crock Pot and walking away!
✔ No Salsa: So many Mexican chicken recipes call for store-bought salsa, but I don’t always have that on hand! This easy Crock Pot recipe is made primarily with chicken and spices, so it’s easy to whip up using what you’ve got.
✔ Incredibly Versatile: The boldly flavored shredded chicken can be used in burrito bowls, tacos, enchiladas, or any dish that you think would pair well with the shredded chicken.
About This Recipe
Shredded Mexican chicken is so easy to cook in a Crock Pot, and it’s a great basic recipe to have on hand in your freezer for using in burritos, quesadillas, soft tacos, soups, and more.
Really, you can put this Mexican pulled chicken in any recipe that you want to have a little Mexican or Tex-Mex flair!
Since the chicken is assemble and cooked directly in the Crock Pot, there’s minimal cleanup afterwards and the hands-on prep couldn’t be simpler! Just 10 minutes of measuring out a few spices, juicing a lime or two, and chopping some cilantro. Easy!
The Key Ingredients
I purposely made this shredded chicken recipe without salsa because the flavor and texture can vary wildly from brand to brand, and I don’t always have jarred salsa in the fridge.
Check your pantry before heading to the grocery store; I bet you have most of these spices on hand already!
- Spices — The chicken is infused with bold Mexican flavor using a combination of cumin, chili powder, onion powder, garlic powder, smoked paprika, and coriander.
- Chicken — Use roughly 2.5 pounds of boneless skinless chicken breasts (usually 4 large breasts).
- Chicken Broth — Can be swapped with water or vegetable broth if you’re out of chicken broth.
- Lime Juice — I have a few tricks for juicing limes that help me get the most juice out of them.
- Cilantro — Chop the cilantro and then pack it into the measuring cup.
- Onion — Use whatever variety you have on hand.
- Jalapeño — Remove the seeds if you don’t want spicy shredded chicken.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Shredded Mexican Chicken in a Crockpot
- Season the chicken. Place the chicken breasts in the Crock Pot before sprinkling the spice blend all over.
- Add the remaining ingredients. Pour the broth into the Crock Pot, then squeeze the lime juice over the chicken. Arrange the cilantro, onion, and jalapeño over top of the chicken.
- Cook on low for 3 to 5 hours. You’re looking for the chicken to be super tender and cooked through.
- Shred the chicken. There are lots of ways to shred chicken, so do whatever is easiest for you.
- Strain the juices at the bottom of the Crock Pot. Save all of the liquid, but discard the cooked jalapeño, cilantro, and onion. Then return the chicken to the Crock Pot and toss to coat in its juices.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Storage and Freezing Instructions
The shredded chicken will last up to 5 days in the fridge or 2 months in the freezer. Make sure to cover the chicken with its juices so it doesn’t dry out!
If freezing, I recommend portioning the chicken into smaller servings so you can thaw the exact amount you need later on (1- to 2-cup portions are what works best for my family).
Ways to Use This Shredded Mexican Chicken
You can add this flavorful shredded chicken to any Mexican or Tex-Mex recipe that calls for cooked chicken! (If the original recipe calls for ground chicken or chopped chicken, you shouldn’t have any issues using this as a substitute.)
- Chicken Enchiladas with Homemade Chile Gravy
- Black Bean, Sweet Potato and Chicken Lettuce Wraps
- Creamy Green Chicken Enchiladas
- Cheesy Chicken Enchilada Chili
- Chicken Tortilla Soup
- Crispy Baked Wonton Chicken Taquitos
- Sheet Pan Nachos
- Chicken Tacos with Corn and Tomato Salsa
- Shredded Chicken Tacos
- Taco Salad
More Mexican-Inspired Chicken Recipes
There are so many easy and delicious Mexican recipes that call for chicken. Some favorites include:
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Shredded Crock Pot Mexican Chicken Recipe
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 teaspoons Ground 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 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 4 Boneless Skinless Chicken Breasts (about 2.5 pounds)
- 1/3 cup Chicken Broth (or water)
- 2 Limes
- 1/3 cup cilantro leaves, packed
- 1 large Onion, cut into wedges
- 1 Jalapeño, sliced (leave the seeds in for more spice)
- 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. (Here's how to shred chicken.)
- 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
To make this recipe in an Instant Pot: Follow the instructions in my Instant Pot Shredded Chicken Tacos recipe.
Doubling this recipe: This recipe is easily doubled, or even tripled, if you have a larger Crock Pot. The cook time should remain the same, but if the chicken isn’t fall-apart tender after 5 hours just give it a little more time.
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: 8 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 51mgSodium: 512mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 19g
DevraJoy says
Just added this to my crockpot! So easy and looking forward to enjoying it! Thank-you!
CatChaz says
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!
Rachel says
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!
Rachel says
I have to say this is the best shredded chicken ever!!!!!!!!!!!!!!!!!!
Every time I make it everyone wants the recipe!!!
Great job!!
meg says
can i use with frozen boneless/skinless chicken breasts and if so what is the liquid and/or time adjustment?
Katie says
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.
Matthew says
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.
B says
Thank you so much for including the times for a double recipe!!
Melissa says
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.
Laurie says
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.
Katrina says
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!
Katrina says
And it was 3 hours on high.
Katrina says
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.
BadMammaJamma says
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!
Sarah from 20somethingcupcakes says
I want to make this and freeze to always have on hand! Love it!
Lynda says
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.
Hope G. says
This is the YUMMIEST dish I have made in a long time!!! It is so flavorful and easy! Thanks for sharing! 🙂
Sara GL says
Sounds delicious! Question though – is it 3-5 hours on HIGH or LOW?
Katie says
It depends on the cooker. Mine runs hot so I do 3-5 on low.
ValerieMN says
This is one of my ALL time favorite recipes!!! So So Easy and So So Good! THANK YOU!