Slow Cooker Mexican Shredded Chicken

Make mealtime effortless with this easy slow cooker shredded chicken recipe flavored with garlic, spices and more. It’s ideal as a filling for tacos, sandwiches or burritos.

Also try Mexican shredded beef, Instant Pot taco chicken lettuce wraps, taco stuffed sweet potatoes, breakfast tacos, or cheeseburger tacos.

Why You’ll Love It

Such a simple recipe: All you need to do is add the ingredients to your crockpot, let it cook low and slow, shred the chicken, and that’s about it!
A versatile dish: Use your shredded chicken to fill sandwiches, tacos, burritos, enchiladas, or to add to a Tex Mex style bowl.
Perfect for meal prep: I like to make a big batch of this and freeze it in portions for future dinners.

Crockpot Mexican Shredded Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken: I like to use boneless skinless chicken breasts. You could use chicken thighs if you prefer.
Salsa: Any kind works. Fire-roasted red salsa is really good!
Lime juice: Fresh lime juice is so good.
Onion: Just a small one for this recipe.
Garlic: Freshly minced garlic adds lot of flavor.
Taco seasoning: Any brand you want. Go for mild, medium or spicy, as you prefer.
Cilantro: An optional garnish.

How to Make Crockpot Shredded Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Fill your slow cooker: Put the chicken in your crockpot and then add the taco seasoning, onions, garlic, and add the salsa last.
Cook the chicken mixture: Cover and cook until the chicken is tender.
Shred the chicken: Shred the chicken and return it to the slow cooker.
The finishing touches: Give everything in the crockpot a good stir with a wooden spoon and serve the chicken mixture in tacos, bowls, burritos, as a chicken salad, or any other way you like.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free taco seasoning.
Add some broth: Swap a little of the salsa for low sodium chicken broth for a stronger chicken flavor.
Creamy version: Stir in 8 ounces of sour cream after returning the shredded chicken to the slow cooker.
Different salsas: Try red or green salsa, or pico de gallo, and choose from mild or spicy.
Garlic and onions: You can leave these out if you want, or use onion powder and garlic powder instead.

Serving Suggestions

As a burrito filling: Fill tortillas with shredded chicken, beans, rice, and avocado slices. I love burritos with a smoked elote side dish.
For tacos: Chicken tacos are always good. Enjoy them with garlic green beans or a watermelon jalapeno salad.
For a Tex Mex bowl: Pair the shredded chicken with spicy mayo, corn, beans, Mexican rice, salad leaves, guacamole, and anything else you like. You can also have it in this Chipotle copycat bowl recipe.

How to Store Shredded Chicken

Store: Store crockpot shredded chicken in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: You can freeze shredded chicken in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove, adding a little extra salsa or some chicken broth if needed to loosen it up.