Spicy Shredded Slow Cooker Mexican Chicken

ByLeigh Harris Published: Updated on

Slow cooker Mexican chicken is perfect for tacos, burritos, quesadillas, nachos, etc.  This recipe is made up of chicken breasts, fire roasted tomatoes, salsa, green chilies, and seasonings. It’s so easy to prep and cook.

Shredded Mexican chicken in the crock of a slow cooker.
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Why You’ll Love This

I find this slow cooker Mexican shredded chicken has so much more flavor than our usual favorite Mexican restaurant. As a matter of fact, I prefer this homemade chicken! Yay, money saved! Right?

If you’re looking for a chicken recipe that brings flavor, this is it!

You dump the chicken and remaining ingredients in the slow cooker and let it cook! I love these types of recipes (as if you haven’t noticed). It’s quick and easy to throw together.

This crockpot Mexican Chicken is so tender, juicy, and full of those fabulous Mexican flavors. Super easy and super delicious.

Be sure to check out some of our other favorite slow cooker recipes to make, such as Slow Cooker Italian Beef, Slow Cooker Beef Tips and Gravy, Slow Cooker Roasted Chicken, Slow Cooker Manicotti, and Slow Cooker Red Beans and Rice.

Slow cooker Mexican chicken recipe ingredients on a dark surface.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Slow Cooker Mexican Chicken (shredded)

  • Lightly spray the slow cooker insert with non-stick cooking spray. Place the chicken in the slow cooker. In a bowl, combine the salsa, brown sugar, green chilies, tomatoes, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, adobo pepper, adobo sauce, salt, and pepper
Three chicken breasts in the slow cooker for the Mexican chicken.
Tomatoes, green chilies, and seasonings combined in a large glass measuring cup for the slow cooker Mexican chicken recipe.
  • Pour the seasoning mixture over the chicken. Slow cook on high for 2-4 hours or on low for 5-7 hours or until the chicken is tender enough to shred. It’s best cooked on low. Place a large sheet of paper towels under the lid of the slow cooker to prevent condensation from dripping on the chicken.
Mexican chicken seasoning mixture added over the chicken breasts in the slow cooker.
Large sheet of paper towels under the lid of the slow cooker.
  • Remove chicken to a cutting board, and allow to cool for about 5 minutes. (There will be liquid remaining in the slow cooker.) Shred the chicken. Return shredded cooked chicken and let it cook on low for an additional 20 to 30 minutes to absorb some of the liquid/juices.
Shredded Mexican chicken on a plastic cutting board on a dark surface.
Slow cooker Mexican chicken in a dark bowl on a dark surface.

Tips

  • This chicken is best cooked on low. But if you are pressed for time, cook it on high for 2-4 hours.
  • You can also use chicken thighs if desired.
  • To prevent excess moisture in the chicken, place a large sheet of paper towels under the lid. This keeps the condensation from dripping in the crock pot.
  • There will be some juices remaining in the chicken. You can strain it to remove some excess liquid.
  • Instead of prepackaged taco seasoning or enchilada sauce, we made our own. This helps you control the salt and other ingredients.
  • If you prefer a less spicy flavor, reduce the adobo sauce and peppers.

Ways To Serve Up This Delicious Mexican Chicken

This super easy recipe was a big success for my family.  

We use it in our Chicken Burrito Bowls and Baked Chimichangas. But there are many other ways to suit your tastes:

  • Serve over cauliflower rice for a perfect keto meal.
  • Chicken tacos using either flour or corn tortillas. Top with sour cream and cheddar cheese.
  • Chicken quesadillas with your favorite cheeses.
  • Chicken enchiladas are always a good choice.
  • Chicken burritos with black beans and rice.
  • You can even use this chicken in some flautas (rolled tacos). Delish!

FAQs

Can I make Mexican Chicken ahead of time?

Yes, you can. Prepare the dish as instructed. Allow it to cool to room temperature, then store it in the refrigerator until you’re ready to serve. Reheat the Mexican Chicken either back in the crockpot or a saucepan over medium-low heat.

Can I freeze Mexican Chicken?

Yes. Allow cooling to room temperature. Place the Mexican Chicken in a freezer-safe ziplock bag. Lay it flat and remove as much air as possible. Store in the freezer. Remove the Mexican Chicken from the freezer and let it come to room temperature before reheating.

Other Mexican-Inspired Recipes

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Shredded Mexican chicken in the crock of a slow cooker.

Spicy Shredded Slow Cooker Mexican Chicken Recipe

Super easy and so full of fabulous flavor. Great for tacos, burritos, nachos, etc.
4.72 from 7 votes
Print Pin Rate
Course: Chicken, Main Course
Cuisine: American, Mexican, Tex-Mex
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6
Calories: 259kcal
Author: Don’t Sweat The Recipe

Equipment

Ingredients
 

  • 2 pounds chicken breasts
  • 1/2 cup salsa (homemade or store-bought)
  • 3 tablespoons brown sugar
  • 4 oz. mild green chilies (small can) drain if needed
  • 14.5 oz. diced fire-roasted tomatoes, drained (1 can)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon adobo sauce (decrease or omit for less spicy)
  • 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
US Customary – Metric

Instructions

  • Lightly spray the crock of the slow cooker with non-stick cooking spray and place in the bottom of your slow cooker.
    2 pounds chicken breasts
  • Add the remaining ingredients and stir to combine seasonings.
    1/2 cup salsa, 3 tablespoons brown sugar, 4 oz. mild green chilies, 14.5 oz. diced fire-roasted tomatoes, drained, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dry oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon adobo sauce, 1 – 2 chipotle peppers in adobo sauce, seeded and chopped
  • Cook on high for 2-4 hours or on low for 5-7 hours or until chicken is tender enough to shred.
  • Remove chicken to a cutting board, and allow to cool about 5 minutes before shredding (there will be liquid remaining in the slow cooker).
  • Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
  • If you have excess liquid, you can drain it off. Taste and add hot sauce to taste if desired.

Notes

You can adjust the adobo peppers and sauce to meet your desired spice/heat level. I only used one pepper and 1 teaspoon of sauce.
To prevent condensation from dripping into the chicken, place a large sheet of paper towels under the lid of the slow cooker.
Make Ahead – Prepare the recipe as instructed. Allow the chicken to cool to room temperature, then store it in the refrigerator until you’re ready to serve. Reheat in the crockpot or saucepan over medium-low heat.
Storing and Freezing – Let the chicken cool completely, place it in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator overnight.
 

Nutrition

Calories: 259kcal | Carbohydrates: 15g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1341mg | Potassium: 667mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1276IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg

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28 Comments

  1. This is always great. I make it very often and usually add a can of rinsed black beans and sometimes about a cup of frozen corn kernels. Also, I don’t bother adding the oil. Leftovers freeze really well too. Thanks for the recipe!5 stars

    Reply

  2. How would you describe the spice/heat level of this meat? If I have folks who are not heat fans, will I want to back off on the chipotles, but up thebsmoked paprika a bit to keep the smoky flavor?

    Reply

    1. Hi, Chris! Just enough spice to not overwhelm with heat. I don’t like my food so spicy that I can’t enjoy it. So, yes if you have people who can’t handle the heat cut back a little on the adobo sauce and you can certainly add extra smoked paprika. Hope this helps.

      Reply

  3. That looks so yummy! I am cooking for around 30 people and wonder how many crock pots I will need. Do you think doubling the recipe would work in a big crock pot? I was thinking about using 2 big crockpots (6 quart) with double the recipe in each. That would be 8 pounds of chicken. Any thoughts?5 stars

    Reply

    1. Hi Chris! I have never doubled this recipe but I think it would work just fine. Just use your judgment on some of the seasonings, like the salt and adobo sauce. I use a 6-quart crockpot and this recipe doesn’t even come close to filling the crock.

      Reply

  5. Just made this, It is so delicious. Thanks for sharing. My son will love it I am sure. I did go easy on the chipotle. I am learning to like a med spicy.5 stars

    Reply

  6. Sounds like the perfect chicken for burrito’s, tacos and so much more!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you later today!! Pinned!!

    Reply

  8. I love this, sounds like it would be great in flour tortillas! I have a similar recipe, we eat it all the time! Thanks for linking up at You Link It, We Make It – hope to see you back tomorrow. Pinning!

    Reply

  9. This is full of all the best stuff. And you can do it in a slow cooker! This is going to be my new favorite recipe!!! We love mexican food, any kind, any style, and we can mix and match this chicken with whatever we are in the mood for! Perfect!5 stars

    Reply

  12. We made this chicken for puffy chicken tacos on 5 de Mayo! It is absolutely delicious! This is a definite must make again dish!
    Thanks for sharing at What’d You Do This Weekend! You will be featured on Monday. Have a great weekend and thanks for the delicious dinner idea!

    Wishes for tasty dishes,
    Linda5 stars

    Reply

    1. Linda, I’m so glad to hear you liked the chicken!!!! Thank you so much for featuring my recipe! 🙂

      Reply

    1. Thank you, Linda! We eat a lot of chicken in my home too. So much so I get tired of chicken! 😉

      Reply

  14. Yum!
    This slow cooker Mexican chicken looks wonderful!
    I found your post today on Party in PJ’s.
    Hope you are having a great Wednesday~
    Blessings,
    Melanie

    Reply
4.72 from 7 votes (1 rating without comment)

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