This slow cooker shredded Mexican chicken is so easy to make and is great in tacos, burritos, salads, stuffed potatoes… the list goes on and on!
There are a few meals that are in constant rotation in our house, and this slow cooker shredded Mexican chicken is one of them! I typically use the slow cooker more often during the fall/winter, but this recipe is so easy and versatile that I make it all year long!
What I love most about this recipe is that it’s perfect for meal prep. I typically make this shredded Mexican chicken in the beginning of the week and use the chicken throughout the week in different ways! It’s perfect in tacos, on a salad, stuffed in a potato, etc!
There is one catch to this recipe… I don’t recommend setting your slow cooker to high because I’ve learned it dries out the chicken, so low is best!
Slow Cooker Shredded Mexican Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cups salsa
- 1 Tbsp chilli powder
- 2 tsp cumin
- 2 tsp oregano
- 1 bay leaf
- Salt and pepper, to taste
- Lime, to garnish
- Fresh cilantro, to garnish
Instructions
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Combine all ingredients into slow cooker and set to low for 5-6 hours or until chicken shreds easily.
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Discard Bay leaf.
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Remove chicken from slow cooker and shred with two forks (you can do this in the slow cooker if you prefer).
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Return chicken to slow cooker, stir to combine and cook an additional 20-30 mins so chicken soaks up sauce.
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Top with cilantro and lime juice before serving.
*My personal favorite salsa is Mateo’s!
Enjoy!