This Slow Cooker Mexican Shredded Chicken is a tasty and easy meal! It’s packed with flavor from spices like cumin and chili powder, and it just falls apart on your fork.
Perfect for tacos, burritos, or simply on rice, it’s a hit with everyone. I love how I can set it and forget it while the delicious aroma fills my kitchen!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe since they shred easily. If you prefer dark meat, boneless thighs work great too and often stay juicier.
Diced Tomatoes with Green Chiles: These provide flavor and a slight kick. If you want a milder version, try using just diced tomatoes. You can add a pinch of chili powder for a touch of heat.
Black Beans: They’re a fantastic protein source. If you’re looking for alternatives, kidney beans or pinto beans can be used instead. Canned beans save time, but if you have dry beans, make sure to soak and cook them first.
Taco Seasoning: This adds a burst of flavor. In a pinch, you can create your own mix with chili powder, paprika, garlic powder, and oregano. Just use about 2 tablespoons to replace one packet.
Onion: Chopped onions give extra flavor, but if you’re not a fan, feel free to skip them. Alternatively, green onions or shallots can be great substitutes.
How Do I Cook the Chicken to Ensure It’s Perfectly Shredded?
Cooking the chicken properly is key to getting that tender, easily shredded texture. Using a slow cooker makes this task super simple, as it allows the chicken to cook slowly and evenly.
- Start with raw chicken breasts in the slow cooker for best results.
- Pour the mixed ingredients over the chicken to keep it moist. The liquid helps the chicken cook through without drying out.
- Set the slow cooker to low and let it work its magic for 6-8 hours. Don’t rush it—this is where the tenderness comes from!
- Once the cooking time is up, use two forks to shred the chicken right in the slow cooker. The sauce will help mix in the flavors.
Make sure to check the chicken halfway through if you’re worried about overcooking, especially if your slow cooker runs hot.
Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1 packet (1 ounce) taco seasoning
- 1 tablespoon ground cumin
- 1/2 cup chicken broth or water
- 1/2 cup chopped onion (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious slow cooker meal takes about 15 minutes to prepare, and then you’ll set it to cook for 6 to 8 hours. You can let it do its thing while you go about your day. Just think of the wonderful smells that will fill your kitchen as it cooks!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts directly in the bottom of your slow cooker. They will be the star of the show, so make sure they’re neatly arranged.
2. Make the Sauce:
In a medium bowl, combine the diced tomatoes with green chilies (don’t drain them, you want that juice!), black beans, tomato sauce, taco seasoning, ground cumin, and chicken broth (or water). Mix everything together until well combined. This mixture will add flavor and moisture to your chicken!
3. Combine Everything in the Slow Cooker:
Pour the sauce mixture over the chicken breasts in the slow cooker, making sure the chicken is well coated. If you’d like to add a bit of sweetness and texture, sprinkle the chopped onion on top of the mixture.
4. Cook to Perfection:
Cover your slow cooker and set it to cook on low for 6 to 8 hours. You’ll know it’s done when the chicken is tender and easily shreds apart—just like magic!
5. Shred the Chicken:
Once it’s cooked, take two forks and shred the chicken right in the slow cooker. Give the shredded chicken a good stir to mix it with all that flavorful sauce. It’s going to look and smell amazing!
6. Season to Taste:
Before serving, taste your creation and adjust the seasoning with a little salt and pepper, if needed. This is your chance to make it just right!
7. Serve and Enjoy:
Serve your warm Mexican shredded chicken garnished with fresh cilantro. You can use it for tacos, burritos, salads, or simply enjoy it on its own. Get ready for the compliments—it’s going to be a hit!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts! Just be aware that they may take a bit longer to cook. It’s best to add an extra hour to the cooking time on low, ensuring that they reach an internal temperature of 165°F. If you prefer, thaw them overnight in the fridge for quicker cooking.
What if I Don’t Have Taco Seasoning?
No problem! You can make your own taco seasoning by mixing 1 teaspoon each of chili powder, paprika, onion powder, garlic powder, and oregano, along with 1/2 teaspoon of cumin, salt, and black pepper. Adjust to your taste for a personalized flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the shredded chicken in freezer-safe bags for up to 3 months. Just thaw in the fridge overnight before reheating!
What Can I Use Instead of Black Beans?
If you’re looking for a substitute, pinto beans or kidney beans work wonderfully! You can also skip the beans altogether for a keto-friendly option, or add corn for a touch of sweetness and color!
