5-Ingredient Crock Pot Mexican Shredded Chicken

Name: 5-Ingredient Crock Pot Mexican Shredded Chicken
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 6 to 10 Servings
Ingredients: 3 lbs boneless skinless chicken thighs; 1 (7-oz) can diced green chilis; ½ large yellow onion; 1 (14-oz.) can enchilada sauce; 1 cup red salsa**; sea salt

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4.4

489 reviews

Good

Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings
6 to 10 Servings
Calories
315 kcal
Course
Main Course
Cuisine
Mexican

5-Ingredient Crock Pot Mexican Shredded Chicken

Tyler Espinosa

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Easy Mexican shredded chicken for tacos, burritos, enchiladas, and more! This simple recipe turns out so perfectly tender and flavorful.

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Ingredients

Servings

3 lbs boneless skinless chicken thighs or breasts*
1 (7-oz) can diced green chilis
½ large yellow onion diced
1 (14-oz.) can enchilada sauce
1 cup red salsa**
sea salt

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Instructions

Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.
Stir everything well until the chicken is coated in the ingredients.
Secure the lid on the crock pot and slow cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours.
Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.
Transfer the shredded chicken back to the crock pot to soak up the juices until you're ready to serve.
Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!

Notes

*Use boneless thighs, breasts, chicken tenders, or a combination of thighs and breasts. I do a combination of chicken thighs and chicken tenders.
**Any store-bought or homemade green or red salsa will work!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.