5 Ingredient Slow Cooker Mexican Shredded Chicken

Enjoy the simplicity of meal prep with this 5 Ingredient Slow Cooker Mexican Shredded Chicken, the perfect blend of convenience and taste! With just chicken breasts, homemade taco seasoning, salsa, corn, and black beans, you’ll have a versatile dish ready to enhance your tacos, rice bowls, or salads in no time!

Similarly to my Slow Cooker Shredded Chicken, this recipe is cooked slowly with spices and salsa so it becomes tender and ideal for shredding. This chicken is great because you can use it in many dishes like tacos, burritos, salads, or over rice. It’s a versatile option that adds a delicious twist to your meals throughout the week, making your cooking simpler, faster and more enjoyable!

What chicken is best for shredding?

For shredding, boneless skinless chicken breasts or thighs work best. Thighs are more forgiving and remain juicy even after extended cooking, while breasts are leaner and shred easily when cooked properly.

Homemade Taco Seasoning

As an experienced home cook, I know that one secret to better tasting food is to make your own spice blends, and taco seasoning is a great way to start! This recipe features my homemade taco seasoning recipe, a blend of mild Mexican spices that comes together in just two minutes! This gets sprinkled into the slow cooker for an excellent homemade taste for a little something extra!

Making Mexican shredded chicken in a slow cooker is super easy! Just place chicken breasts in the cooker, add taco seasoning, salsa, corn, and black beans. Cook on low for 6-8 hours or high for 3-4 hours. Once it’s done, shred the chicken and it’s ready to go into tacos, over rice, or in salads. The slow cooker ensures the chicken is tender and flavorful, perfect for a variety of meals.

This is my favorite Slow Cooker! I’ve had it for over 15 years and use it weekly in my kitchen. It’s a must for those busy weeknights when you want a delicious meal but are short on time.

Why Make Make Shredded Chicken From Scratch?

• Tailored Taste: Making shredded chicken at home lets you customize the flavors to suit your palate, whether you prefer it spicy, smoky, or mild.
• Cost-Effective: Preparing chicken from scratch is often more budget-friendly than buying pre-made chicken.

Ingredients You’ll Need

• Boneless Skinless Chicken Breast – Becomes tender and easy to shred after slow cooking, absorbing the flavors of the other ingredients.
• Homemade Taco Seasoning – Adds a robust and customizable blend of spices, adding a warm, authentic Mexican flavor to the chicken.
• Jarred Salsa – Provides moisture and a tangy, slightly spicy taste, contributing to the overall sauciness of the dish.
• Frozen Corn – Introduces a sweet, crunchy texture, offering a contrast to the tender chicken and adding a hint of natural sweetness.
• Black Beans – These add a hearty, earthy element.

How To Make Mexican Shredded Chicken In Slow Cooker

Prepare the chicken breasts: Trim any excess fat off of the chicken breasts. Pat dry with paper towels on both sides, then add the chicken breasts to the bottom of the slow cooker. 

Season the chicken: Sprinkle the homemade taco seasoning on top of the chicken breasts. Top with salsa, corn and drained canned black beans. 

Cover and cook: Add the lid to the top and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is cooked through and tender. 

Shred and serve: Remove the chicken breasts from the crock pot and shred them with two forks on a cutting board. Serve in your favorite Mexican dishes. Enjoy! 

How To Serve

• Mexican Lasagna – Layered with tortillas, cheese, and shredded chicken for a hearty and flavorful twist on traditional lasagna.
• Tostadas – Topped with shredded chicken, fresh lettuce, cheese, and salsa for a crunchy and satisfying meal.
• Mexican Quinoa – Mixed with quinoa, vegetables, and shredded chicken.
• Taco Skillet – Combined with tortillas, veggies, and cheese in a skillet for a quick and easy taco-flavored feast.
• Enchiladas – Rolled up in tortillas, covered in sauce and cheese, with the shredded chicken as a delicious filling.
• Chicken Tacos – Stuffed in taco shells with your favorite toppings for a classic, easy-to-make Mexican meal.
• Stuffed Peppers – Filled into bell peppers with rice, cheese, and spices for a colorful dinner option.

Flavor Variations and Substitutions

• Add chipotle peppers or a dash of cayenne pepper to the taco seasoning to give it a smoky and spicy kick.
• Squeeze fresh lime juice over the cooked chicken for a bright, zesty flavor. 
• Use pinto beans instead of black beans for a creamier texture and a slightly different taste. 
• Stir in chopped cilantro and diced green chilies for a fresh, herby note. 
• Mix in a dollop of sour cream or Greek yogurt after shredding the chicken for added creaminess. 

Storing & Freezing

Storing: Keep leftover shredded chicken in an airtight container in the refrigerator. It will stay fresh for up to five days. 

Freezing: For longer storage, freeze the shredded chicken in freezer-safe bags or containers. They can be stored for up to three months.

Reheating: To reheat, thaw the chicken in the refrigerator if frozen, then warm it in a microwave or on the stovetop. Add a splash of water or broth to keep the chicken moist. Heat until it’s thoroughly warmed.

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