How to Make Slow Cooker Shredded Mexican Chicken - A Step-by-Step Guide

Slow cooker shredded Mexican chicken is a delicious and easy dish to prepare for any occasion. Whether you're entertaining a crowd or just looking for a simple weeknight meal, this spicy and flavorful dish is sure to be a hit. The best part? It's made in a slow cooker, so you can set it and forget it until it's time to eat.

This versatile dish can be used in a variety of ways. Serve it on its own with some rice and beans for a complete meal, or use it as a filling for tacos, burritos...

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Ingredients

  • 2 teaspoons ground ancho chile powder
  • 1 teaspoon ground paprika
  • 1 teaspoon dried minced onion
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground cumin
  • 1 ¾ pounds skinless, boneless chicken breasts
  • olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 (16 ounce) jar salsa

Information

  • Prep Time: 20 mins
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
  • Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
  • Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
  • Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
  • Nutrition

    178 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 68mg
    • Sodium: 635mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 27g
    • Vitamin C: 2mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 410mg