So much flavour in very little time. This slow cooker Mexican shredded chicken recipe is prepared in 5 minutes and left to slow cook for up to 8 hours. It's the perfect taco, burrito or sandwich filler and incredibly versatile.
Prepare some easy Tacos or load up a delicious salad. There is no end to the versatility of this slow cooker Mexican shredded chicken recipe.
About This Mexican Chicken Recipe
Tacos in our house are non-negotiable. They happen every week, usually on a Friday night with a beer (or two) in hand. After a long week at work, nothing hits the spot quite like chicken tacos with a side of black refried beans. They’re quick, easy and always satisfying.
Recently we’ve been spoiling ourselves with batches of Tinga and Chipotle Chicken to pile high into soft tortillas, but this Friday was different. We had plans, time was short and yet the thought of ending the week without tacos would’ve been nothing short of disappointing.
So, I turned to my slow cooker. It honestly took me all of five minutes to throw the ingredients together before heading out the door. By the time we got back, the chicken was perfectly cooked, tender, and ready to be shredded straight into tacos. Minimal effort, maximum payoff and exactly what you want from a Friday night dinner.
Ingredients
Using the freshest ingredients in this slow cooker Mexican shredded chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- 1 ½ lb (650g) Chicken Breast
- 1 teaspoon Cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne chili powder
- 1 teaspoon garlic powder
- 1 teaspoon
- 1 tablespoon olive oil
- 1 cup (250ml) chicken broth
- 1-2 tablespoon of your favorite hot sauce
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Start by heating up 1 tablespoon olive oil in your multi-cooker and fry off the onions for 5 minutes or until translucent.
- Step 2: Next, toss in the chopped red chilli and garlic. Stir for 2 minutes
- Step 3: Add all the lovely ground spices and stir into the onions. Add a touch of the chicken broth to loosen the onion and spice mixture. Stir for 30 seconds.
- Step 4: Add the chicken, remaining broth and your favorite hot sauce. Slow cook on low for 8 hours, medium for 6 hours or high for 4 hours. It will smell delicious.
- Step 5: After the slow cooking process, the chicken will have soaked up all the delicious mexican inspired flavors. Remove the chicken from the sauce.
- Step 6: Shred the chicken using two forks, place in a bowl and pour some of the retained chicken broth over the top to keep the chicken nice and juicy. Use tongs to load up your tacos, burrito bowls or salads.
Hint: Do not waste the retained broth, pour some (or more if you like) over the chicken for serving with tongs or set it aside for another recipe such as this Pozole Verde recipe. Another idea is to blend it smooth and dip your tacos in the delicious sauce... just do not waste it.
Equipment
I used a multi-cooker so I could sauté the onions, garlic and chilis in one pot before applying the slow cooker function. If this is something you do not have, just fry off the onions, garlic and chilis in a pan and transfer to the slow cooker.
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
For the juiciest, most flavour-packed chicken, don’t drain off all the cooking liquid when shredding – stir some of it back through the chicken to keep it moist and delicious
FAQ
Yes, and they’re often the better choice. Thighs stay juicier and shred more easily after slow cooking, while breasts are leaner but can dry out if overcooked.
It’s really as spicy as you like it. The fresh red chilli, cayenne powder, and hot sauce usually give just enough of a kick, but you can tone it down or add more of each to suit your taste.
Absolutely. Cook and shred the chicken, then store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of the cooking juices to keep it tender.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite sides to serve with this slow cooker Mexican shredded chicken recipe :
Recipe
Mexican Shredded Chicken
Discover how to make slow cooker Mexican shredded chicken in just five minutes for a flavorful taco night experience.
Ingredients
- 1 ½ lb (650g) Chicken Breast
- 1 teaspoon Cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne chili powder
- 1 teaspoon garlic powder
- 1 teaspoon
- 1 tablespoon olive oil
- 1 cup (250ml) chicken broth
- 1-2 tablespoon of your favorite hot sauce
Instructions
- Start by heating up 1 tablespoon olive oil in your multi-cooker and fry off the onions for 5 minutes or until translucent. You can also use a saucepan at this stage if you would like.
- Next, toss in the chopped red chilli and garlic. Stir for 2 minutes
- Add all the ground spices, salt and pepper and stir into the onions. Add a touch of the chicken broth to loosen the onion and spice mixture. Stir for 30 seconds.
- Add the chicken, remaining broth and your favorite hot sauce. Slow cook on low for 8 hours, medium for 6 hours or high for 4 hours.
- After the slow cooking process, the chicken will have soaked up all the delicious mexican inspired flavors. Remove the chicken from the sauce.
- Shred the chicken using two forks, place in a bowl and pour some of the retained chicken broth over the top to keep the chicken nice and juicy. Use tongs to load up your tacos, burrito bowls or salads.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 146mgSodium: 327mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 55g
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