Slow Cooker Mexican-Style Shredded Chicken

This Slow Cooker Mexican-Style Shredded Chicken is tender, juicy, and infused with bold chili, cumin, and lime flavors. Perfect for tacos, burritos, or bowls, it’s a versatile, gluten-free dish that’s easy to prep for weeknight dinners or festive gatherings.

Why You’ll Love This Recipe

This Slow Cooker Mexican-Style Shredded Chicken is a flavor-packed, fuss-free ticket to vibrant Mexican-inspired meals. Tender chicken thighs soak up a smoky, zesty blend of spices, tomatoes, and lime, transforming into shreddable perfection that’s ideal for tacos, burritos, salads, or rice bowls. With just 15 minutes of prep, your slow cooker does the work, filling your kitchen with mouthwatering aromas. It’s gluten-free, budget-friendly, and endlessly customizable—spice it up or keep it mild to suit any palate. Perfect for meal prep, family dinners, or parties, this chicken freezes beautifully, ensuring quick, delicious meals whenever you need them.

Recipe Tips and Tricks

• Choose Thighs: Dark meat stays juicy; breasts work but may be less tender.
• Sear for Depth: Quick browning adds rich, caramelized flavor (optional).
• Adjust Spice: Start with 1 tbsp chili powder; add more at end if needed.
• Shred Warm: Easier to pull apart right after cooking.
• Thicken Sauce: Simmer juices on stove for a sticky, concentrated glaze.
• Taste First: Balance spices, lime, or honey in sauce before cooking.
• Add Veggies Late: Peppers or onions in last hour retain texture.
• Use Fresh Lime: Bottled juice lacks the bright, fresh zing.

Yield: 6 Servings

Slow Cooker Mexican-Style Shredded Chicken

Print

Juicy shredded chicken in smoky Mexican sauce, slow-cooked for tacos or bowls.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ¾ cup low-sodium chicken broth
• 1 can (15 oz) diced tomatoes
• 1 medium onion, diced
• 1 tbsp ground cumin
• 1 tbsp honey
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp chili powder
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 tbsp fresh lime juice
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Season Chicken: Pat thighs dry; season with salt, pepper, and 1 tsp chili powder for a flavor kick.
2. Sear (Optional): Heat 1 tsp oil in skillet; sear chicken 2 minutes per side for caramelized depth.
3. Mix Sauce: In a bowl, combine tomatoes, chili powder, cumin, garlic, lime juice, broth, and honey.
4. Taste Sauce: Adjust with more chili for heat or honey for sweetness—find your perfect balance.
5. Prep Slow Cooker: Add onion to 4-6 quart slow cooker; place chicken on top.
6. Add Sauce: Pour tomato mixture over chicken, ensuring even coating.
7. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until shreddable.
8. Shred Chicken: Remove thighs to a board; shred with two forks or a hand mixer.
9. Thicken Sauce: Transfer sauce to saucepan; simmer 5-10 minutes for thicker glaze, if desired.
10. Serve: Return chicken to slow cooker, toss in sauce; garnish with cilantro for tacos, burritos, or bowls.

Notes

• Use a 4-6 quart slow cooker for even cooking.
• For thicker sauce, add 1 tsp cornstarch slurry in last 30 minutes.
• Leftovers are perfect for nachos, enchiladas, or salad toppings.
• Store sauce separately if serving later to keep chicken moist.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 243Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gCholesterol 148mgSodium 4230mgCarbohydrates 9gFiber 3gSugar 3gProtein 31g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (2 lbs, boneless, skinless): Juicy and flavorful; breasts for leaner option.
• Chili Powder (1-2 tbsp): Smoky heat; adjust for spice tolerance.
• Cumin (1 tbsp): Warm, earthy base; freshly ground for intensity.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for depth; fresh (2 cups) as substitute.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (4 cloves, minced): Fresh for bold aroma; powder (1 tsp) in a pinch.
• Lime Juice (2 tbsp, fresh): Adds vibrant tang; zest for extra brightness.
• Chicken Broth (¾ cup): Low-sodium for moisture and flavor control.
• Honey (1 tbsp): Balances heat; agave or brown sugar as alternatives.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley for cilantro-averse.

Variations and Substitutions

• Protein Swap: Use pork shoulder, chicken breasts, or jackfruit for vegan.
• Spicy Boost: Add 1 tsp chipotle powder or fresh jalapeño.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Veggie Add-In: Bell peppers, corn, or zucchini in last hour.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Milder Flavor: Reduce chili powder to ½ tbsp; add more lime.
• Smoky Twist: Use smoked paprika instead of chili powder.
• Creamy Version: Stir in ¼ cup sour cream or Greek yogurt at end.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of broth; microwave gently.

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