Main Dish

Slow Cooker Mexican Shredded Chicken

Slow Cooker Mexican Shredded Chicken

This delicious, healthy slow cooker Mexican shredded chicken recipe is as easy as it is versatile. This flavor-packed chicken is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice. Enjoy with the whole family!

Ingredients for this Recipe :

  • 2 lbs. boneless, skinless chicken thighs
  • 2 [10-oz.] cans Rotel fire-roasted diced tomatoes & green chilies, undrained
  • 2 [15-oz.] cans of black beans, rinsed and drained
  • 3-4 cloves garlic, minced
  • 1 small jalapeno pepper, finely diced
  • 1½ tbsp hickory-flavored liquid smoke
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 2 limes, quartered
  • 1/4 cup fresh cilantro, chopped

Tip :

Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.

How to Make Mexican Shredded Chicken :

Step 1:

Unroll and add chicken thighs to the bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.

Step 2:

Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove the lid and shred the chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for the remaining 30 minutes to allow the chicken to absorb the flavors.

Step 3:

Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.

Step 4:

To serve this amazing slow cooker Mexican chicken, spoon the chicken mixture over plain brown rice or cilantro-lime rice. Serve with remaining lime wedges. Enjoy!

Mexican chicken and rice

Other Chicken Recipes –

Chicken drumsticks recipe – Balsamic-Glazed Chicken Drumsticks

Chicken thighs recipe – Rosemary Lemon Boneless Chicken Thighs Recipe

Healthy chicken wraps – Buffalo Chicken Lettuce Wraps

Chicken caesar salad – Chicken Caesar Salad with Homemade Dressing

Slow Cooker Mexican Shredded Chicken

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Main Dish American
Serves: 5
Prep Time: 15 minutes Cooking Time: 3–8 hours Total Time: 3–8 hours

Healthy Mexican shredded chicken recipe, easily made in a slow cooker, pairs with a wide variety of side dishes, try with plain brown rice or cilantro-lime rice.

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 2 [10-oz.] cans Rotel fire-roasted diced tomatoes & green chilies, undrained
  • 2 [15-oz.] cans of black beans, rinsed and drained
  • 3-4 cloves garlic, minced
  • 1 small jalapeno pepper, finely diced
  • 1½ tbsp hickory-flavored liquid smoke
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 2 limes, quartered
  • 1/4 cup fresh cilantro, chopped

Instructions

1

Unroll and add chicken thighs to the bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.

2

Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove the lid and shred the chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for the remaining 30 minutes to allow the chicken to absorb the flavors.

3

Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.

4

To serve, spoon the chicken mixture over plain brown rice or cilantro-lime rice. Serve with remaining lime wedges. Enjoy!

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