This slow cooker Mexican chicken is a versatile protein base perfect for a variety of healthy weeknight meals. It is seasoned with smoky spices and cooked until tender for easy shredding.
List of ingredients
- 2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
- 1 1/2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 can fire-roasted diced tomatoes in their juices (14 ounces)
- 2 – 3 chipotle peppers in adobo (finely chopped)
- Canned reduced-sodium black beans (rinsed and drained) – optional addition
- Canned Mexican corn (drained) – optional addition
- Prepared brown rice or quinoa – for serving
- Fresh cilantro – for garnish and topping
step-by-step instructions
- Prepare the cooker: Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken breasts with 1 teaspoon of the kosher salt and the black pepper.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear each side for 2 to 3 minutes until brown. Do not move the chicken during the searing process to ensure a good crust. Transfer the browned chicken to the slow cooker.
- Add seasonings: Sprinkle the chicken with chili powder, garlic powder, onion powder, dried oregano, and the remaining 1/2 teaspoon of kosher salt. Pour the entire can of fire-roasted diced tomatoes, including the juices, over the meat. Scatter the chopped chipotle peppers on top.
- Slow cook: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 1 to 2.5 hours. The chicken is done when it reaches an internal temperature of 165 degrees F.
- Shred the chicken: Move the chicken to a cutting board and let it rest for 5 minutes. Shred the meat using two forks, or return the chicken to the pot and use a hand mixer for faster shredding.
- Final integration: Stir the shredded chicken back into the cooking liquid. Stir in the optional black beans and Mexican corn. Cover and cook on low for an additional 15 minutes to allow the flavors to meld. Taste and add more salt if necessary.
- Serve: Serve the chicken hot over brown rice, inside tacos, or as a filling for enchiladas.
Diverse Ways to Use Shredded Mexican Chicken
Build Loaded Chicken Nachos
Spread a layer of tortilla chips on a baking sheet. Top with the shredded Mexican chicken, black beans, and a generous amount of shredded cheese. Bake at 350 degrees F until the cheese is melted, then garnish with fresh cilantro and diced avocado.
Create Healthy Burrito Bowls
Start with a base of prepared brown rice or quinoa. Add a scoop of the Mexican chicken, corn, black beans, and fresh salsa. Top with nonfat plain Greek yogurt as a healthy substitute for sour cream and add sliced radishes for crunch.
Assemble Authentic Tacos
Warm corn or flour tortillas in a dry skillet. Fill each tortilla with the shredded chicken and top with a slaw made from shredded cabbage, lime juice, and cilantro. Add a slice of jalapeno for extra heat if desired.
Prepare Crispy Tostadas
Place a spoonful of refried beans on a crispy corn tostada shell. Pile the Mexican chicken on top of the beans. Finish with shredded lettuce, diced tomatoes, and a drizzle of hot sauce.
Make a Mexican Chicken Salad
Use the chicken as a protein topper for a bed of mixed greens. Add diced cucumbers, corn, black beans, and cherry tomatoes. Toss with a lime-vinaigrette for a light and nutrient-dense lunch.
Mix a Creamy Chicken Filling
Combine the shredded chicken with cream cheese, mashed avocado, and a dollop of Greek yogurt. This creates a rich, creamy texture that works perfectly as a dip or a sandwich filling. Season with extra lime juice to brighten the flavor.
Bake Chicken Taquitos
Fill small corn tortillas with a mixture of shredded chicken and cheese. Roll them tightly and place them on a foil-lined baking sheet. Spray the tops with nonstick spray and bake at 350 degrees F for 10 minutes until crisp.
Fill Baked Sweet Potatoes
Slice open a roasted sweet potato and fluff the inside with a fork. Stuff the potato with the Mexican chicken and corn mixture. Top with diced red onions, cilantro, and a squeeze of fresh lime juice.
Layer Chicken Quesadillas
Place shredded chicken and cheese between two flour tortillas. Cook in a lightly oiled skillet over medium heat until the tortilla is golden brown on both sides. Slice into wedges and serve with salsa.
Stuff Corn Enchiladas
Roll the shredded chicken into corn tortillas and place them in a baking dish. Cover with a red enchilada sauce and more cheese. Bake until the sauce is bubbling and the cheese has browned slightly.
Protein and Ingredient Substitutions
Using Chicken Thighs Instead of Breasts
Boneless, skinless chicken thighs can be substituted for breasts in this recipe. Thighs have a higher fat content, which makes them less likely to dry out during the slow cooking process. Follow the same searing and cooking times as the breasts.
Alternative Legume Options
If you do not have black beans, pinto beans or kidney beans work well as a substitute. Ensure the beans are rinsed and drained thoroughly to prevent the slow cooker liquid from becoming too cloudy. These legumes add fiber and plant-based protein to the dish.
Using Frozen Corn
If canned Mexican corn is unavailable, frozen corn is an excellent alternative. Thaw the corn slightly before adding it to the slow cooker during the final 15 minutes of cooking. This ensures the corn is heated through without becoming mushy.
Low-Carb Grain Alternatives
Replace brown rice or quinoa with cauliflower rice for a lower-carbohydrate option. Sauté the cauliflower rice with a bit of lime juice and cilantro to complement the flavors of the chicken. This keeps the meal light while maintaining the bulk of a bowl.
Substitutes for Chipotle Peppers
For those who cannot find chipotle peppers in adobo, a combination of smoked paprika and a pinch of cayenne pepper can mimic the flavor. Use one teaspoon of smoked paprika for a deep, smoky profile. This provides the essence of the chipotle without the canned peppers.
Professional Cooking Techniques
The Benefit of Searing the Meat
Searing the chicken in a skillet before adding it to the slow cooker creates a Maillard reaction. This chemical process browns the surface of the meat, locking in juices and adding a complex, savory depth. Skipping this step results in a softer texture and less intense flavor.
Choosing Fire Roasted Tomatoes
Fire roasted diced tomatoes are preferred over standard diced tomatoes because they have been charred over a flame. This process introduces a subtle smokiness that aligns with the chipotle peppers. The liquid from the can serves as the primary cooking medium, ensuring the meat stays moist.
Managing the Heat Levels
The spiciness of the dish is primarily controlled by the number of chipotle peppers used. Use one pepper for a mild flavor, two for medium heat, and three for a distinct kick. Finely chopping the peppers ensures the heat is distributed evenly throughout the shredded meat.
Ensuring Proper Internal Temperature
Using an instant-read thermometer is the only way to guarantee the chicken is safe and not overcooked. Remove the meat exactly when it hits 165 degrees F. Overcooking chicken in a slow cooker can lead to a stringy, dry texture despite the presence of sauce.
Storage and Food Safety
Refrigerating Leftovers
Store the cooked chicken in an airtight glass or plastic container. Keep it in the coldest part of the refrigerator for up to 4 days. Ensure the chicken is cooled slightly before sealing the lid to prevent excessive condensation.
Freezing for Long-Term Use
Transfer the chicken and its juices into a freezer-safe container or heavy-duty freezer bag. This recipe can be stored in the freezer for up to 3 months. Press out as much air as possible to prevent freezer burn.
Thawing Frozen Chicken
For the best quality, thaw the frozen chicken overnight in the refrigerator. Avoid thawing at room temperature to prevent bacterial growth. If you are in a rush, you can use the defrost setting on a microwave, but the texture may change slightly.
Reheating Without Drying Out
Reheat the chicken gently on the stove over medium-low heat. Add a small splash of vegetable broth or extra salsa to the pan. This adds moisture back into the fibers of the meat, preventing it from becoming tough.
Troubleshooting Common Issues
Fixing a Watery Sauce
If the cooking liquid is too thin after shredding, leave the lid off the slow cooker. Cook on high for an additional 30 minutes to allow the liquid to reduce and thicken. This concentrates the flavors and creates a thicker glaze on the meat.
Preventing Dry Shredded Meat
Dry meat usually occurs from overcooking or using very lean breasts. To fix this, stir in a tablespoon of olive oil or a bit of extra tomato juice during the final heating phase. Always allow the meat to rest for 5 minutes before shredding to retain internal juices.
Balancing Overly Salty Flavors
If the dish tastes too salty, add more unsalted black beans or a handful of fresh corn. The additional vegetables will absorb some of the salt and balance the overall flavor profile. A squeeze of fresh lime juice can also cut through excessive saltiness.
Frequently Asked Questions
Can I skip the searing step?
Yes, you can place the raw seasoned chicken directly into the slow cooker. However, you will lose the depth of flavor and the browned exterior that the skillet provides. The recipe will still be delicious, but less complex.
What is the best way to shred chicken quickly?
While two forks are traditional, using a handheld electric mixer is the fastest method. Place the cooked chicken in a bowl or keep it in the pot and use the mixer on low speed. The beaters will shred the meat in seconds.
Can this be made in an Instant Pot?
This recipe can be adapted for a pressure cooker. Sear the chicken using the sauté function, add the remaining ingredients, and cook on high pressure for 15 to 20 minutes. Perform a natural pressure release for 10 minutes before shredding.
How do I store the remaining chipotle peppers?
Transfer any leftover chipotle peppers and adobo sauce into a small glass jar. Cover the top of the peppers with a thin layer of olive oil to prevent oxidation. Store the jar in the refrigerator for up to one month.
Print
Slow Cooker Mexican Shredded Chicken
- Total Time: 4 hours 30 minutes
- Yield: 11 servings 1x
- Diet: Healthy
Description
An easy, healthy recipe to make the best crockpot Mexican chicken, perfect for tacos, burritos, or bowls.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 can (14 ounces) fire-roasted diced tomatoes in their juices
- 2–3 chipotle peppers in adobo
- Canned reduced-sodium black beans, rinsed and drained
- Canned Mexican corn, drained
- Prepared brown rice or quinoa
- Fresh cilantro
Instructions
- Step 1: Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Step 2: Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown. Transfer to the prepared slow cooker.
- Step 3: Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- Step 4: Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken reaches an internal temperature of 165 degrees F.
- Step 5: Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks.
- Step 6: Return the chicken to the slow cooker and stir in with the cooking liquid. Add in the optional beans and Mexican corn.
- Step 7: Cover and cook on low for 15 minutes to allow flavors to absorb. Taste and season with additional salt as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in an airtight container for up to 3 months. To reheat, use the stove with a splash of chicken stock or extra salsa to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 121 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 53 mg