Crockpot Mexican Chicken

Mound of zesty shredded Mexican chicken on a plate with spanish rice and lime wedges.

You only need a handful of wholesome ingredients to make the best, most tender, juicy and flavorful shredded chicken taco meat in the crock pot! Saucy slow cooker Mexican pulled chicken is perfect to load into tacos and burritos, on salads, or over fluffy rice for a simple yet oh-so-satisfying meal any night of the week.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main, Main Course

Cuisine: American, Mexican, Tex-Mex

Servings: - 8 servings

Calories: 389kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

3-3 ½ pounds boneless chicken breasts and/or thighs
29 ounces fire roasted tomatoes (2 14.5-oz cans)
2 tablespoon butter
1 cup chopped onion
4-6 cloves garlic minced
½ cup chopped cilantro
4 teaspoons chili powder or ground ancho chile
2 teaspoons ground cumin
2 teaspoon dried oregano
Salt and pepper

US Customary - Metric

Instructions

Set out a large 6-8 quart crockpot. Then set a skillet on the stovetop over medium heat. Add the butter, onions, and garlic to the skillet. Sauté for 2-3 minutes, then stir in the cilantro and continue to sauté another 2-3 minutes. Turn off the heat.
Place the chicken pieces in the crockpot. Add the canned tomatoes, sautéed veggies, chili powder, ground cumin, dried oregano, 2 teaspoons of salt, and ½ a teaspoon of black pepper. Stir to incorporate the ingredients. Then cover the crock.
Set the slow cooker on LOW for 7 to 8 hours, or on HIGH for 3 ½ to 4 hours. Once the chicken can be easily shredded with a fork, shred the chicken right in the crock and leave it on warm until ready to serve.

Notes

- Storing Leftovers - This recipe is perfect for making ahead and meal prep! Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3-4 days.

- Freezing - Crockpot Mexican chicken freezes very well! Cool the meat completely before storing it in an airtight ziploc plastic bag with all of the air squeezed out. Freeze for up to 3 months, and thaw in the fridge overnight before reheating.

- Reheating - Reheat shredded chicken in the microwave in short bursts at 50% power, or on the stovetop over medium-low heat. You might need to add a small splash of water to loosen the chicken if it has gotten a bit dry in the fridge.

Nutrition