Crock Pot Mexican Chicken
There’s no salsa or canned tomatoes required to make the juiciest, most flavorful Crock Pot Mexican Chicken! All you need is chicken breasts, lime juice, a blend of spices and some fresh aromatics — that’s it! The hands on prep takes 10 minutes (if that!) and after a few hours in the Crockpot you’ll have succulent Mexican shredded chicken that can be added to tacos, burritos, enchiladas, and more.
★★★★★
Darrin says –
“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!”
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This Is My Go-To Recipe When I Need Pulled Chicken for Tacos or Burritos
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.
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!
Here’s why you’ll love this Mexican shredded chicken, too:
✔ 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.
Enjoy!
-Katie
The Key Ingredients
I purposely made this Mexican-style 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.
Katie’s Tip: This recipe can also be made with chicken thighs. Opt for boneless skinless thighs for easy shredding and increase the cook time slightly since dark meat needs a little longer than white meat.
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.
Ways to Use It
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.)
- Enchiladas. Try these Chicken Enchiladas with Homemade Chile Gravy or Creamy Green Chicken Enchiladas.
- Tacos. This Mexican chicken would work well in Chicken Tacos with Corn and Tomato Salsa, Shredded Chicken Tacos, or even Taco Salad.
- Nachos. I always make Sheet Pan Nachos because the prep and cleanup is SO easy.
- Lettuce wraps. These Black Bean, Sweet Potato and Chicken Lettuce Wraps are a particular favorite.
- Soups and chilis. Add it to this Cheesy Chicken Enchilada Chili or Chicken Tortilla Soup (just add it very last to prevent the chicken from overcooking).
- Taquitos. These Baked Chicken Taquitos are shatteringly crispy!
- Quesadillas. Fill a flour or corn tortilla with your choice of cheese, veggies, and of course this chicken for a fast yet filling lunch or dinner.
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
Mexican Seasoning
- 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
Shredded Chicken
- 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 Garnishes
- Sliced Green Onion
- Chopped Cilantro
Instructions
- Make the spice blend. In a small bowl, combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt and black pepper. Stir until well mixed.
- Assemble. 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.
- Slow Cook. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender.
- Shred the chicken. 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 and serve. We love this chicken topped 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.
To store or freeze: 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).
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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
Melanie says
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
Katie Goodman says
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/
Kristie G says
This was really delicious!!! This will now be my go to for Mexican chicken!!!! So good!!!
Kristie G says
This was really delicious!!!! This will now be my go to for Mexican chicken!!!
Alisa Stoner says
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.) 😉
Rachel says
This is one of the BEST chicken recipes I have ever made. Thank you!
anita says
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?
Katie Goodman says
that should be fine
Kristina VanHorn says
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
Bahareh says
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 :/
Katie says
that should work just fine
Annieka says
Love this recipe & your website! Thank you!!
Chris says
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!
Loretti says
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 🙂
Emily says
THANKS SO MUCH! IF I TRY IT I’LL LET YOU KNOW.
Emily says
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!
Katie says
Absolutely! I think pork would be delicious! I’m not sure on the cooking time, but I usually do trim any excessive fat off.
Kristen Hathaway says
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!
Michelle says
The best tacos ever!
Erica says
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!