Chicken tacos, chicken enchiladas, chicken quesadillas, chicken rice bowls, chicken taco salads….any and all of these can be made using this simple recipe!
I honestly have no idea where the original recipe came from, but I saw it on Pinterest recently. I hate when you click on a pin and it doesn’t lead you to a link. Does that drive anyone else crazy? Just me? Ok. I digress….
I ate (read: devoured) this salad yesterday for dinner after a glorious 4 mile run.
Because here in the south it was nearly 70F with beautiful blue skies..
This was the first outside run I’ve had in about a month and a half. I expected it to be miserable, but you know what? it wasn’t. It was wonderful, rejuvenating, and almost relaxing. All the weight lifting I’ve been doing in the gym has really helped my leg strength and speed increase without investing many miles. I do have to admit I had forgotten how much I love running outside though!
Ok, back to the recipe.
The next time you want to make something of the Mexican variety using chicken as your meat of choice, throw some chicken breasts (thawed or frozen!) in the crock pot with taco seasoning and a jar of salsa. Cook it on low for 5-6 hours (could be more like 6-8 hours, depending on your crock pot) or on high for 3-4 hours.
Here is another Pinterest tip I learned and use frequently: when your chicken is cooked thoroughly, put it in the stand of your kitchen aid mixer fitted with the paddle attachment. Turn it on a low speed and it will shred your chicken breast PERFECTLY. I was never very successful at shredding chicken with two forks, and this saves me so much time and energy! Trust me, I was skeptical at first too, but it works like a charm. See this post for more detailed directions.
Crock Pot Mexican Shredded Chicken
- 1-2 lbs chicken breasts
- Garlic powder
- 1 packet of low sodium taco seasoning (or make your own, which is what I prefer. Recipe coming soon!)
- 1 16 oz. jar of salsa
1) Spray your crock pot with Pam. (This is a tip I learned this year from a coworker and it really does save you so much time on clean up!)
2) Place chicken breasts in crock pot. Season with salt, pepper, garlic powder, and taco seasoning.
3) Pour salsa to cover the chicken.
4) Cook on low for 5-6 hours or on high for 3-4 hours.
5) Shred chicken with two forks or in the stand mixer. Add some of the salsa back to the chicken to make it moist and flavorful. Serve with your favorite Mexican dish!
Nutritional Information Per 1/2 cup Serving (Makes 8 servings if you use 2 lbs): 147 Calories; 1g Fat; 27g Protein; 5g Carbohydrate; 1g Fiber; 66mg Cholesterol; 505mg Sodium.
11 thoughts on “Crock Pot Mexican Shredded Chicken”
Delicious!!!! This may be the best crock pot chicken recipe ever!!!! We used the chicken to makes quesadillas and added cheese and sour cream. I could not stop eating!!!!!!!! Robyn
I am sooo glad you liked it!!! Yay! That’s awesome. Thanks for reading my blog and trying the recipe Robyn! 🙂
Another win! This recipe was great! I made it with a side of rice, arroz con pollo-ish. Husband approved! We used the left over chicken for enchiladas and it was still delicious! Thanks!!
Awesome!! That sounds yummy! Thanks for trying it and commenting!
Sounds like a yummy recipe. Just what I was looking for. Planning on having a “make your own chicken taco-whatever” gathering with the family when my sister is in town this weekend. Was going to have some beef taco meat available, but needed an easy crock pot chicken recipe. You are a life saver!! This sounds easy and yummy! (having a little bit of difficulty picturing putting the chicken on the stand of the mixer though….)
Hi Katrina! So glad you were able to find this so you can have a fun taco night with your family! I know it sounds crazy to put the cooked chicken in the stand mixer, but I assure you it works! Make sure to keep the speed pretty low and in under a minute you will have perfectly shredded chicken breasts! It’s a neat new way to find use for your Kitchenaid mixer. If you try it let me know 🙂
Hi ~ what do you put in your own taco seasoning?
Hi Jeanie! I need to do a post on that recipe soon to share it with everyone, but here it is: I mix 1 T chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt and 1 tsp black pepper. It’s delicious!
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