Slow Cooker Shredded Mexican Chicken

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!


  • 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


  1. Combine all ingredients into slow cooker and set to low for 5-6 hours or until chicken shreds easily.
  2. Discard Bay leaf.
  3. Remove chicken from slow cooker and shred with two forks (you can do this in the slow cooker if you prefer).
  4. Return chicken to slow cooker, stir to combine and cook an additional 20-30 mins so chicken soaks up sauce.
  5. Top with cilantro and lime juice before serving.