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5-Ingredient Crock Pot Mexican Shredded Chicken
Easy Mexican shredded chicken for tacos, burritos, enchiladas, and more! This simple recipe turns out so perfectly tender and flavorful.
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
Ingredients
- 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
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!
Cup of Yum
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.
Nutrition Information
Serving
1Serving (of 8)
Calories
315kcal
(16%)
Carbohydrates
4g
(1%)
Protein
37g
(74%)
Fat
16g
(25%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6to 10 Servings
Amount Per Serving
Calories 315
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 315kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.