Slow Cooked Shredded Chicken with Mexican Flavors

This easy slow-cooked chicken is packed with bold Mexican flavors that make mealtime a breeze. Perfect for tacos, salads, or bowls, it’s a delicious way to enjoy tender, juicy chicken any day of the week.

Ingredients 0/9

2 teaspoons ground ancho chile powder 1 teaspoon ground paprika 1 teaspoon dried minced onion 1 teaspoon granulated garlic ½ teaspoon ground cumin 1 ¾ pounds skinless, boneless chicken breasts olive oil, or as needed salt and ground black pepper to taste 1 (16 ounce) jar salsa

Why This Recipe Is A Favorite

Full of bold and comforting Mexican flavors that come together beautifully after slow cooking. The chicken turns tender and juicy, making it easy to shred and perfect for a variety of meals. It’s a great way to enjoy a flavorful, hands-off dinner with minimal effort.

Better Cooking Tips

- Use boneless, skinless chicken thighs for extra moist and tender meat.
- Cook on low heat for the best shredding texture and deeper flavor development.
- Add a splash of broth or water if the mixture looks too dry during cooking to keep the chicken juicy.

Step 1

Blend the chili powder, paprika, onion powder, garlic powder, and cumin in a small bowl. Then, pat the chicken dry with some paper towels. Rub a little olive oil over the chicken and season it with salt and pepper. After that, sprinkle the spice mix all over the chicken, making sure every side is nicely coated.

Step 2

Pour half of the salsa into the bottom of your slow cooker, spreading it out evenly. Place the seasoned chicken right on top, then cover it with the remaining salsa. Set your slow cooker to low and let it cook for 6 to 8 hours, or use the high setting for about 4 hours. The chicken is done when it’s no longer pink inside and the juices run clear—an internal temperature of 165°F (74°C) is a good guide.

Step 3

Once it’s cooked, grab two forks or tongs and shred the chicken right in the slow cooker. Give it a good stir so the chicken soaks up all those flavorful juices. Enjoy!

Serving Ideas For Family Meals

Serve this shredded chicken in warm tortillas with fresh salsa, avocado slices, and a squeeze of lime. It also works well over rice, inside burrito bowls, or as a topping for nachos. Adding a dollop of sour cream or a sprinkle of cheese can enhance the dish even more.

How To Preserve This Dish

Store leftovers in an airtight container and refrigerate for up to 4 days. To reheat, warm gently on the stove or in the microwave with a bit of water to keep it moist. You can also freeze the cooked chicken for up to 3 months; just thaw overnight in the fridge before reheating.

191

people cooked this recipe

By Sophia Martinez

Kitchen Specialist

Sophia develops recipes that are quick, practical, and perfect for daily meals.