Slow Cooker Shredded Mexican Chicken – Flavor-Packed & Easy
With delicious flavors and many ways to serve, this Slow Cooker Shredded Mexican Chicken is a staple menu item for so many different recipes.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Category: Appetizer, Chicken, Main Course, Side Dish, Slow Cooker
- Method: Slow Cooker
- Cuisine: American, Mexican
Ingredients
- 4 large chicken breasts, boneless and skinless
- 10 ounce can Rotel
- 4 ounce can diced green chiles
- ½ cup onion, diced
- 3 Tablespoon chipotle sauce or 2 chipotles in adobo sauce, chopped
- 2 Tablespoon tomato paste
- 1 Tablespoon minced garlic
- 1 Tablespoon chili powder
- 1 Tablespoon brown sugar
- 2 teaspoons cumin
- 2 teaspoon Mexican oregano or regular
- 1 teaspoon liquid smoke
- 1 Tablespoon fresh lime juice
- 2 Tablespoon cilantro, finely chopped
Instructions
1. In the slow cooker add the chicken, Rotel, green chiles, onion, chipotle sauce, tomato paste, garlic, chili powder, brown sugar, cumin, oregano, and liquid smoke.
2. Place the lid on and set to 3-4 hours on high or 6-8 hours on low.
3. When done cooking, shred the chicken and add lime juice, stir. Sprinkle with cilantro and serve.
Notes
You can swap out chicken thighs for the breasts.
This recipe can be used in so many various dishes.
If you cannot find adobo sauce, use 2 chipotle peppers in adobo sauce and dice them.
This can be frozen for later use.
Choose your spice or Rotel for this.
If you cannot find Mexican oregano, you can use regular oregano.
We like to use a hand mixer to shred the chicken, but two forks will work as well.
Do not drain any of the liquid from the chicken, you will want this for flavor.