Slow Cooker Shredded Mexican Chicken

by Sheryl

Cook Time: 4 hours | Passive Time: 15 minutes | Servings: 6

This slow cooker wonder is perfect for tacos, burritos, quesadillas, enchiladas, taco salad, nachos, and a lot more. A delicious, varied, and easy dish that your whole family will love. Enjoy Mexican fiesta in the comfort of your home that is made possible by this mouthwatering Shredded Mexican Chicken.


2 lbs fresh boneless skinless chicken breasts
1 tablespoon olive oil
1 cup low sodium chicken broth
2 tablespoons lemon juice or lime juice
1/4 cup Tomato Paste
2 teaspoons chilli powder
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon Cayenne Pepper Add more if you want spicy chicken

Optional Garnish:

fresh cilantro
red onion chopped
Fresh Lime slices

How to make Slow Cooker Shredded Mexican Chicken

Step 1: Using a non-stick cooking spray, grease your crockpot.

Step 2: At the bottom of the slow cooker, add the chicken breasts. Then, drizzle with olive oil and sprinkle over the seasoning.

Step 3: Pour the chicken broth followed by the lemon/lime juice, and tomato paste in another bowl. Whisk to incorporate. Empty this mixture over the seasoned chicken.

Step 4: Cover the slow cooker and cook for about 4 hours on low or until the chicken is thoroughly cooked. The chicken’s internal temperature should be 165 degrees F or 74 degrees C.

Step 5: Taking two forks, shred the chicken in the slow cooker once done cooking.

Step 6: To mix, stir the shredded chicken with the sauce. Cover and continue to cook on low for about 15 minutes, allowing the chicken to simmer in the sauce.

Step 7: When ready to serve, transfer the chicken in a serving dish. Garnish with fresh cilantro, onions, and slices of lime if desired.

Step 8: For the leftovers, store them in an airtight container and place in the fridge.

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