Slow Cooker Mexican Shredded Chicken

Introducing the tantalizing world of culinary delight, behold the “Slow Cooker Mexican Shredded Chicken” – a symphony of flavors that marries the convenience of slow cooking with the vibrant and spicy essence of Mexican cuisine. This culinary creation promises a journey of taste, as succulent chicken transforms over hours into a fiesta of tender shreds infused with the bold and savory notes of traditional Mexican spices.

In the realm of time-conscious cooking, the slow cooker emerges as the unsung hero, turning the mundane act of meal preparation into an art form. The process involves allowing the chicken to bask in a flavorful marinade, featuring a harmonious blend of cumin, chili powder, garlic, and other aromatic spices. As the slow cooker works its magic, the ingredients meld together, creating a rich and complex profile that is the hallmark of Mexican culinary excellence.

The beauty of this dish lies not only in its ease of preparation but also in its versatility. Whether you’re crafting tacos, burritos, enchiladas, or even topping a bed of rice or salad, the shredded chicken adapts effortlessly to various culinary canvases, making it a staple for gatherings or weeknight family dinners. The slow-cooking process ensures that every fiber of the chicken absorbs the essence of the spices, resulting in a dish that is not just a meal but an experience.

In conclusion, the “Slow Cooker Mexican Shredded Chicken” is an invitation to savor the essence of Mexico’s culinary heritage, a testament to the harmonious marriage of convenience and flavor. Embrace the slow-cooked symphony and let your taste buds embark on a journey through the vibrant and robust landscape of Mexican cuisine.


– 2-3 pounds chicken breasts or thighs (boneless and skinless)
– 1 quart canned diced tomatoes (or 1 can, 28 ounces)
– 1 can roasted chilies (7 ounces, drained)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1 teaspoon pepper
– ½ teaspoon garlic powder


1. Place 2-3 pounds of boneless, skinless chicken breasts or thighs into the crockpot.

2. Add 1 quart of canned diced tomatoes (or 1 can, 28 ounces) to the crockpot.

3. Include 1 can of roasted chilies (7 ounces), making sure to drain the liquid.

4. Sprinkle in 1 teaspoon each of ground cumin, chili powder, salt, and pepper.

5. Add ½ teaspoon of garlic powder to the mix.

6. Cook on high for 4 hours or on low for 6-8 hours, allowing the flavors to meld and the chicken to become tender.

7. Once cooked, carefully remove the chicken and let it cool slightly until it can be handled.

8. Using two forks, shred the chicken into succulent, bite-sized pieces.

9. Return the shredded chicken to the crockpot and heat through, ensuring it absorbs all the flavorful juices.


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