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If you’re anything like me, there are days when you just want dinner to cook itself. You know, the kind of meal you can set and forget while you pay bills, wrangle the laundry, or (in my world) scroll for a few peaceful minutes in the backyard. And that, my friend, is exactly what this Slow Cooker Mexican Shredded Chicken is all about. The crockpot does every bit of the heavy lifting, leaving you with tender, flavorful chicken you can pile onto tacos, salads, nachos, burritos—oh, the possibilities! I’ve made this recipe more times than I can count, and every time my family acts like it’s a special occasion (even on a plain old Tuesday). There’s just something about that spicy, saucy aroma drifting through the house that makes it feel like a fiesta for dinner.

Why You’ll Love This

Ridiculously Easy – Dump-and-go magic for busy days
Crowd Pleaser – Feeds a whole crew and still tastes amazing in leftovers
Big, Bold Flavors – Smoky, spicy, a little tangy, and endlessly craveable
Versatile – Tacos, burrito bowls, salads… this goes with everything!
Lighter & Healthier – Lean chicken breast, no frying, but tons of flavor
Make-Ahead Friendly – Freezer and meal prep approved

Ingredient Notes

Boneless, skinless chicken breasts: I use about 2 pounds. Thighs work too—juicier, a bit richer, still delicious if you prefer dark meat or that’s what’s in the fridge.

Salsa: Grab your favorite jarred salsa or whatever’s in the fridge. Mild for the kiddos, medium or spicy if your crowd loves a kick. (Don’t overthink it—honestly, any tomato-based salsa works!)

Canned diced tomatoes with green chilies: Rotel is the classic brand (I always stock a few cans). Adds zip and depth. Regular canned diced tomatoes work in a pinch, but you’ll miss the green chile flavor.

Taco seasoning: Storebought is easy, but homemade is fabulous if you’ve got the time. One packet is just about right! If you’re watching sodium, try a low-salt version.

Fresh garlic: You can substitute 1 teaspoon garlic powder, but I love the punch of fresh. Crush or mince it—it all cooks down deliciously.

Lime juice: The little tangy finish just makes this chicken pop. Fresh-squeezed is best, but bottled totally works.

Optional extras: A sprinkle of smoked paprika or chipotle chili powder stirs in smoky flavor if you want, and a few tablespoons of chopped cilantro at the end adds some brightness. Totally optional, but oh-so-tasty!

Step-by-Step Directions

Let’s get this cozy Mexican shredded chicken going in your favorite slow cooker (mine is a little battered, but it’s got heart):

1. Add all the main ingredients to your slow cooker.
Place the chicken breasts right in the crockpot. Pour the salsa and diced tomatoes over the top, sprinkle in your taco seasoning, and toss in the garlic. If you’re using smoked paprika or a pinch of chipotle, add that now, too! No need to stir – everything will cook down together. (It will look a little saucy, but trust—it thickens as it cooks.)

2. Cover and cook on low for 5–6 hours or high for about 3–4 hours.
Don’t try to rush it! Low and slow really is the way for the juiciest, shred-worthy chicken. If you’re home, peek at the 4-hour mark; chicken is done when it shreds easily.

3. Shred in the slow cooker.
When it’s ready, remove the chicken breasts and use two forks to shred them up. Toss the shredded chicken right back in with all those saucy juices and stir well, making sure it soaks up all that spicy flavor. (If it seems watery, don’t worry! Let it sit with the lid off for 10–15 minutes on “warm” and it’ll thicken up beautifully.)

4. Add a squeeze of lime and fresh cilantro (if you like).
Just a quick squeeze of fresh lime juice over everything, and a shower of cilantro if you’re feeling fancy. This step is optional—but so worth it for that extra pop.

5. Taste and adjust.
Give it a taste; add a little more salt, hot sauce, or lime juice if you want to jazz things up. Remember, it’s all about what tastes delicious to you and your people!

Flavor Variations & Twists

This recipe is seriously flexible! Here are a few spins I’ve tried over the years (sometimes just for fun, sometimes because I was missing an ingredient—let’s be honest):

Add heat: Toss in a diced jalapeño or a spoonful of chipotle in adobo for extra spice. My husband’s a heat fiend, so that chipotle makes his day.
Make it creamy: Fold in a few tablespoons of cream cheese just before serving for dreamy, rich chicken that’s still not overly heavy. (Also: ridiculously good in quesadillas.)
Beans & corn: Add a can of drained black beans and a cup of frozen corn in the last hour for a truly “one pot” taco filling. Makes it stretch even further!
Pineapple salsa: Try swapping your regular salsa for pineapple or mango salsa for a sweet-spicy twist. It sounds wild, but trust me—especially in summer, it’s incredible!
Authentic vibes: Use homemade taco seasoning, fresh tomatoes, and extra lime for a brighter, more from-scratch flavor. When I’m feeling ambitious, I’ll add a pinch of cumin and oregano like my abuelita did.

How to Serve Slow Cooker Mexican Shredded Chicken

Honestly, once you make this shredded chicken recipe, dinner comes together in a snap. Some of my favorite ways to enjoy it:

Taco nights: Corn or flour tortillas, your favorite fixings (I love chopped lettuce, diced onion, avocado, and lots of hot sauce)
Burrito bowls: Pile this chicken over rice or cauliflower rice with beans, pico de gallo, and sautéed peppers
On nachos: Scatter it over tortilla chips, cover with cheese, and bake until melty. Top with fresh cilantro and lime.
In salads: Add to a bed of greens with avocado, tomatoes, corn, and a drizzle of ranch or chipotle-lime dressing (a lighter dinner I make all summer long!)
Quesadillas or enchiladas: Tucked inside tortillas, topped with cheese, and baked until bubbly.

Storage & Reheating Tips

Let’s talk leftovers—one of my favorite subjects! This shredded chicken keeps like a dream, which makes it even more perfect if you meal prep or need easy lunches. Here’s how I do it:

To refrigerate: Cool the chicken completely, then store in an airtight container for up to 4 days. The flavors get even better overnight (if you can believe it!).
To freeze: Scoop cooled chicken (with juices) into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, or gently reheat in a saucepan with a splash of water or chicken broth.
Reheating: Warm gently on the stove or in the microwave, adding just a little water or salsa to loosen if needed. Stir occasionally until piping hot.
Make Ahead: I’ll sometimes cook a double batch and portion it out for fast dinners later in the week. It also travels beautifully for potlucks, tailgates, or hungry teenage sleepovers.

Let’s Taco ‘Bout It!

Every family has those recipes that just show up on repeat, and this slow cooker Mexican shredded chicken is absolutely one of ours. Whether you live for Taco Tuesday or just crave something warm and comforting after a long day, I hope this easy, flavorful recipe sneaks its way into your regular meal rotation. If you try it—please shout out in the comments below! I’d love to hear your favorite tweaks, wild serving ideas, or, hey, just a big ol’ “YUM.” We’re all in this dinner game together, and honestly…I can’t wait to see what you cook up.

Baked Potato Chicken and Broccoli Casserole

This Baked Potato Chicken and Broccoli Casserole is a comforting, cheesy dish loaded with tender potatoes, juicy chicken, and fresh broccoli. Perfect for a family dinner or meal prep!

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Course Main Course

Cuisine American

Servings servings

Calories 450 kcal

Ingredients

4 large russet potatoes washed and scrubbed
2 cups cooked chicken diced or shredded
2 cups broccoli florets blanched
1 1/2 cups cheddar cheese shredded
1 cup sour cream
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic minced
Salt and pepper to taste
Chopped fresh chives or green onions optional, for garnish

Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!

Notes

For a crispy topping, add 1/2 cup of panko breadcrumbs mixed with melted butter before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.