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This Slow Cooker Mexican Chicken is the easiest, most foolproof way to make juicy, flavorful shredded chicken with just 3 ingredients. The slow cooker does all the heavy lifting, breaking down the chicken until it’s fall-apart tender and infused with bold, zesty flavor. Whether you’re making tacos, burrito bowls, nachos, or meal prep for the week, this is the set-it-and-forget-it recipe you’ll keep coming back to.
The key to getting maximum flavor with minimal effort is choosing the right ingredients. Boneless, skinless chicken breasts or thighs both work, but thighs will give you extra richness. The salsa does all the work for the sauce—a smoky fire-roasted salsa? A chunky pico? And finally, taco seasoning pulls it all together with bold, punchy spices that soak into every bite. No extra liquid needed—the salsa and natural chicken juices create the perfect saucy consistency.
Before You Start
- Chicken Breasts vs. Chicken Thighs: Boneless, skinless chicken breasts are lean and shred beautifully, making them a great choice if you want a lighter meal. Chicken thighs have more fat, which means extra juiciness and flavor. They’re practically impossible to overcook and stay tender even if you leave them in a bit too long.
- Salsa Choice = Sauce Flavor! The salsa you choose completely determines the flavor of the sauce, so pick one you love! A fire-roasted salsa adds a deep, smoky richness, while pico de gallo keeps things fresh and mild. If you love spice, a habanero salsa brings serious heat. Whether you go for chunky or smooth, it doesn’t really matter—everything breaks down into a delicious, saucy consistency as it cooks!
- Taco Seasoning – Store-Bought vs. Homemade: A packet of store-bought taco seasoning keeps this recipe fast and foolproof. But if you’ve got a well-stocked spice rack, making your own is even better! Pro Tip: Want extra depth? Toast the seasoning in a dry pan for 30 seconds before adding it to the slow cooker. It brings out the oils in the spices and makes the flavors pop.
- No Liquid Needed – Don’t Be Tempted to Add Water! You might be wondering, Should I add some broth or water? Nope! The chicken releases natural juices as it cooks, and the salsa has plenty of liquid already. Adding extra liquid will dilute the flavor and leave you with a watery sauce instead of a rich, concentrated one.
- The Secret to Perfectly Shredded Chicken: The easiest way to shred chicken is with two forks right in the slow cooker. But if you want super fine, evenly shredded chicken, use a hand mixer or stand mixer—it takes 30 seconds! Pro Tip: Let the chicken rest for 5 minutes before shredding. This helps it reabsorb some of the juices, keeping it extra moist.
Ingredients (What I Use & Why)
- Chicken: I almost always go for boneless, skinless chicken breasts because they cook up lean, tender, and shred perfectly. But if I want a richer, more flavorful result, chicken thighs are unbeatable. They stay juicier longer and are practically impossible to overcook in the slow cooker. Both work—just depends on what I’m in the mood for.
- Salsa – The Secret Sauce: Since salsa is the only liquid in this recipe, it does all the heavy lifting for flavor. I always pick one that I’d happily eat with chips because that same flavor is going straight into the chicken. If I want deep, smoky richness, I go with a fire-roasted salsa. For something fresh and mild, pico de gallo works great. And if I’m in the mood for serious heat, a spicy habanero salsa does the job. Chunky or smooth? Doesn’t matter—it all breaks down into the sauce as it cooks!
- Taco Seasoning: A store-bought taco seasoning packet makes this fast and foolproof, but if I’ve got an extra minute, I like to make my own. A mix of chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and a pinch of cayenne adds even more depth and warmth. Either way, it’s what gives the chicken that classic bold, taco-style flavor.
- Garnishes (Optional but Highly Recommend): Technically, the chicken is good to go as-is, but a few simple toppings take it over the top. Fresh cilantro brightens everything up. A squeeze of fresh lime makes all the flavors pop. Other garnishes you can use are shredded cheese, sour cream or avocado, because toppings make everything better.
Start by placing the chicken breasts or thighs directly into the slow cooker. There’s no need to cut them up or add extra liquid—they will release their own juices as they cook.
Sprinkle the taco seasoning evenly over the chicken instead of mixing it into the salsa. This ensures the seasoning sticks to the meat, infusing it with bold flavor.
Finally, pour the salsa over the top, fully covering the chicken. Avoid stirring—the chicken should remain nestled in the salsa to absorb the flavors as it cooks.
✔ Low for 4-6 hours – Best for tender, juicy chicken breasts.
✔ High for 2-3 hours – A faster option, though low heat yields the best texture.
Cooking Tip: Chicken breasts reach 165°F (75°C) when fully cooked, but for fall-apart tenderness, let them cook to 190-200°F (88-93°C). This allows the collagen to break down, resulting in juicier, more flavorful chicken. Chicken thighs are even more forgiving and remain moist at any temperature.
Once the chicken is fully cooked, shred it directly in the slow cooker using two forks. The juices and salsa will mix in, coating every piece in flavor.
For an ultra-fine, evenly shredded texture, a hand mixer or stand mixer can be used instead of forks—this method quickly breaks the chicken down into soft, restaurant-style shreds.
At this stage, taste and adjust the seasoning. If more spice is needed, add a pinch of cayenne or extra taco seasoning. For a creamier texture, stir in sour cream or shredded cheese.
How To Serve
This shredded Mexican chicken is ridiculously versatile—make a big batch, and you’ve got meals for days!
✔ Tacos – Load it into tortillas with cheese, avocado, and a squeeze of lime.
✔ Burrito Bowls – Serve over rice with black beans, corn, and guac.
✔ Nachos – Pile it onto tortilla chips, top with cheese, and bake until melty.
✔ Quesadillas – Sandwiched between tortillas with extra cheese? Yes, please.
✔ Stuffed Peppers – Mix with rice and stuff into bell peppers for an easy meal.
You can also serve it along these dishes:
20 minutes
3 Ingredient Mexican Rice
20 minutes
Mexican Street Corn Salad
35 minutes
Cilantro Lime Rice
30 minutes
Roasted Baby Potatoes
Frequently Asked Questions
Can I use frozen chicken?
Technically, it’s not recommended by the USDA because frozen chicken takes longer to reach a safe internal temperature, keeping it in the “danger zone” (40-140°F or 4-60°C) for too long, where bacteria can grow. However, if you choose to use frozen chicken, there are ways to reduce the risk. Always cook on HIGH instead of LOW to speed up the cooking process, and use a meat thermometer to ensure the chicken reaches 165°F (75°C) as quickly as possible. Preheating the slow cooker before adding the chicken and avoiding overcrowding can also help. The safest method, though, is to thaw the chicken overnight in the fridge before cooking. If you’re short on time, the Instant Pot is a great alternative for cooking frozen chicken quickly and safely!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even better if you want extra juiciness. They have more fat, which means they stay tender and flavorful no matter how long they cook.
Can I make this in the Instant Pot?
Yes! Pressure cook on HIGH for 12-15 minutes (depending on the thickness of your chicken), then quick release the pressure. Shred and mix with the salsa before serving.
How do I store leftovers?
Store the chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a pan with a splash of salsa or broth to keep it juicy.
How do I reheat it without drying it out?
You have 3 options: Stovetop: Heat in a pan over medium-low with a little extra salsa or broth. Microwave: Cover with a damp paper towel and heat in 30-second intervals, stirring in between. Oven: Place in a baking dish, cover with foil, and bake at 325°F (165°C) for 10-15 minutes.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
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Slow Cooker Mexican
This Slow Cooker Mexican Chicken is a foolproof, 3-ingredient recipe that delivers juicy, flavorful shredded chicken with minimal effort! Just chicken, salsa, and taco seasoning—no chopping, no extra liquid—just set it and forget it. Perfect for tacos, burritos, nachos, bowls, or meal prep!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Place the chicken breasts in the bottom of your crockpot. Sprinkle the taco seasoning over the chicken. Pour the jar of salsa over the chicken, making sure it is well covered.
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Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
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Once the chicken is cooked, use two forks to shred it directly in the crockpot. Mix the shredded chicken well with the salsa in the crockpot.
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Serve the Mexican chicken with shredded cheese, fresh cilantro, and lime wedges if desired. This can be enjoyed over rice, in tacos, burritos, or as a topping for nachos.
Notes
- Chicken breasts vs. chicken thighs – Both work! Breasts are leaner and shred beautifully, while thighs have more fat, making them extra juicy and almost impossible to overcook.
- Frozen chicken? The USDA doesn’t recommend cooking frozen chicken in a slow cooker due to food safety concerns. If using frozen, cook on HIGH and check that it reaches 165°F (75°C) as quickly as possible. The safest option? Thaw overnight in the fridge or use the Instant Pot instead.
- Salsa choice matters! Fire-roasted salsa adds smoky depth, pico de gallo keeps it fresh and mild, and habanero salsa brings serious heat. Chunky or smooth? Doesn’t matter—it all breaks down into a rich, flavorful sauce.
- Taco seasoning tip – Store-bought is fine, but a homemade mix of chili powder, cumin, smoked paprika, garlic powder, and oregano takes the flavor up a notch.
- No extra liquid needed! The chicken releases moisture as it cooks, and the salsa provides enough sauce. Adding broth or water will dilute the flavor.
- Shredding tip – Two forks work great, but for ultra-fine, evenly shredded chicken, use a hand mixer or stand mixer.
- Storage & leftovers – Keeps in the fridge for up to 4 days or freezes for up to 3 months. Reheat with a splash of salsa or broth to keep it juicy.
- Make it creamy! Stir in ½ cup sour cream or 4 ounces cream cheese after shredding for a richer version.
- Serving ideas: Perfect for tacos, burrito bowls, nachos, quesadillas, or even stuffed sweet potatoes!
Nutrition Information
Serving: 1servingCalories: 203kcal (10%)Carbohydrates: 8g (3%)Protein: 33g (66%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mg (32%)Sodium: 1053mg (46%)Potassium: 754mg (22%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 851IU (17%)Vitamin C: 5mg (6%)Calcium: 29mg (3%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
