This Slow Cooker Mexican Shredded Chicken is a fun and tasty dish! Just toss some chicken with spices, salsa, and let the slow cooker do its magic. Easy peasy!
I love serving it in tacos or on nachos! It’s so flavorful and makes weeknight meals a breeze. Plus, the house smells amazing while it cooks. Who can resist that? 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a different source of protein, you can use thighs for richer flavor or even tofu for a vegetarian option!
Diced Tomatoes: Use canned diced tomatoes with green chilies if you like a spicy kick. For a milder flavor, you can use plain diced tomatoes. Fresh tomatoes can also work if you have them on hand, just chop them up finely.
Black Beans: Black beans add fiber and protein. If you’re out of them, you can swap in pinto beans or chickpeas. Both are tasty and provide a similar texture.
Spices: Chili powder, cumin, and paprika are the key flavors here. If you don’t have cumin, you can use coriander as a substitute. Smoked paprika can also add a unique twist!
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley is a good alternative. You can skip the garnish too, if you prefer.
How Do I Get Perfectly Shredded Chicken?
Shredding the chicken right in the slow cooker makes everything easy and keeps it juicy! You’ll want to wait until the chicken is fully cooked and tender before attempting to shred it. Here’s how:
- After cooking, take two forks and gently pull apart the chicken. Start from the thicker parts and work your way down.
- Mix the shredded chicken back into the sauce in the slow cooker to keep it moist.
- For easier shredding, you can also let the chicken cool for a few minutes before handling it!
Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes (with green chilies, if preferred)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional: lime wedges, for serving
How Much Time Will You Need?
This delicious slow cooker Mexican shredded chicken takes about 15 minutes to prepare, plus 6-8 hours of cooking time on low or 3-4 hours on high. After a little hands-on prep, you can let the slow cooker do the rest—perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Make sure they’re in a single layer for even cooking.
2. Mix the Sauce:
In a medium bowl, combine the diced tomatoes, black beans, tomato sauce, diced onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Give everything a good stir until all the ingredients are well mixed.
3. Combine and Cook:
Pour the tomato and bean mixture evenly over the chicken in the slow cooker, making sure all the chicken is covered. Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and cooked through when it’s done.
4. Shred and Serve:
Once your chicken is cooked, use two forks to shred the chicken right in the slow cooker, mixing it with the yummy sauce. Serve the flavorful shredded chicken in tacos, burritos, or over rice. Don’t forget to garnish with freshly chopped cilantro and lime wedges if you like a zing! Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to increase the cooking time by about an hour. It’s best to cook on low heat for 7-9 hours instead of the suggested times. The chicken will still be tender and easy to shred once cooked!
What Can I Substitute for Black Beans?
If you don’t have black beans, you can use pinto beans, kidney beans, or even corn for a different twist. Just ensure you drain and rinse any canned beans before adding them to maintain the dish’s flavor and texture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce mixture a day ahead and store it in the fridge until you’re ready to cook it. Just allow it to come to room temperature before transferring it to the slow cooker for best results!
How to Store Leftovers
Store any leftover shredded chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just let it cool completely before freezing, and when ready to use, thaw it overnight in the fridge and reheat gently on the stove or in the microwave.
