Crockpot Mexican Shredded Chicken

Enjoy the savory taste of Crockpot Mexican Shredded Chicken. This slow cooker chicken tastes amazing on tortillas and is great to use in other recipes when preparing chicken flautas and enchiladas.

What’s in Slow Cooker Mexican Shredded Chicken?

Do you want to make chicken that’s full of flavor? If so, you need this recipe for Crockpot Mexican Chicken in your life. The slow cooker will do most of the work for you, leaving you with juicy, tender chicken that falls apart with ease and tastes amazing in lots of dishes.

Chicken: I like to use boneless, skinless chicken breasts, but you could also use thighs.
Taco Seasoning: Gives this chicken the perfect Mexican flavor.
Corn: Canned corn kernels add a hint of sweetness and crunch. Feel free to substitute an equal amount of frozen or fresh corn for the canned corn.
Black Beans: A perfect compliment to the corn.
Salsa: Use homemade or your favorite brand of mild, medium, or hot salsa to customize the spice level.
Lime Juice: Adds a touch of acidity.
Cilantro: Adds herbal freshness. Feel free to swap out for parsley if you’re not a fan.

Pro Tip: For a fun twist, swap regular salsa for salsa verde!

Variations on Slow Cooker Shredded Mexican Chicken

For juicier, darker meat shredded chicken, swap the chicken breasts for boneless, skinless chicken thighs.
For spicier shredded chicken, add cayenne pepper in with the taco seasoning or add diced jalapeños or a can of diced green chiles.
Feel free to add extra veggies you love, like diced bell peppers or tomatoes.

What size crockpot should I use for shredded Mexican chicken?

Use a crockpot that is at least 6 quarts in size for the best results.

Can I cook Mexican shredded chicken without a crockpot?

Yes! You can oven bake this shredded chicken in a covered Dutch oven at 300°F for 90 minutes.

What is the best salsa for crockpot Mexican chicken?

You can use any salsa of your choosing. Go with a brand that you know and love, or make your own. Choose a hot salsa for extra spicy chicken or a salsa verde for a unique twist.

Can I make my own taco seasoning?

Absolutely! Follow this quick and easy recipe and you’ll always have some on hand!

What is the best way to shred chicken?

There are many easy ways to shred chicken. I usually use two forks, but you can also use meat shredding claws or even toss the meat in the bowl of a stand mixer and let it do the work for you!

close up of crockpot mexican shredded chicken in a crockpot with a wooden spoon.

How to Store and Reheat

Store leftover crockpot Mexican shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until warmed through.

How to Freeze

Freeze crockpot Mexican shredded chicken in individual portions in separate airtight containers or Ziplock bags for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

There are so many ways to eat this Crockpot Mexican chicken! Use it in the same way you would use any shredded chicken. Serve it over a Mexican-style salad, cilantro lime rice, or street corn pasta salad. Use it in air fryer chicken taquitos, chicken enchiladas, chicken quesadillas, or baked chicken tacos.

a forkful of crockpot mexican shredded chicken over crockpot mexican shredded chicken in a white bowl.

Crockpot Mexican Shredded Chicken Recipe

Crockpot Mexican Shredded Chicken is cooked low and slow. It's loaded with seasonings, corn, beans, salsa and more. Serve it over rice, in tacos, over nachos, and more.

Course Dinner

Cuisine Mexican

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings

Calories 460kcal

Author Becky Hardin

Equipment

Crockpot (click for my favorite)

Ingredients

1½ pounds boneless, skinless chicken breasts
1 ounce taco seasoning (1 packet)
15.5 ounces canned corn kernels drained (1 can)
15.5 ounces canned black beans drained and rinsed (1 can)
1 cup salsa store-bought or homemade
½ lime juiced
1 tablespoon minced fresh cilantro for garnish
1 cup cooked rice optional, for serving

Instructions

Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the taco seasoning.

1½ pounds boneless, skinless chicken breasts, 1 ounce taco seasoning
Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.

15.5 ounces canned black beans, 15.5 ounces canned corn kernels, 1 cup salsa
Cook on low for 6-8 hours, or until the chicken is cooked through and the internal temperature has reached 165°F.
Remove the chicken to shred with a fork and return to the crockpot. Stir in the lime juice and garnish with fresh cilantro. Serve immediately over a bed of rice or use for tacos. Enjoy!

½ lime, 1 tablespoon minced fresh cilantro, 1 cup cooked rice

Video

Notes

Feel free to substitute an equal amount of frozen or fresh corn for the canned corn.
Use your homemade or your favorite brand of mild, medium, or hot salsa to customize the spice level. For a fun twist, try salsa verde!
For best results, I recommend cooking this chicken on low. If you’re pressed for time, you can also cook this chicken on high for 3-4 hours instead.

Storage: Store leftover shredded chicken in an airtight container for up to 3 days or in the freezer for up to 2 months.