5-INGREDIENT CROCK POT MEXICAN SHREDDED CHICKEN STORY

5-INGREDIENT CROCK POT MEXICAN SHREDDED CHICKEN

5-Ingredient Crock Pot Mexican Shredded Chicken for tacos, burritos, enchiladas, and more!

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This simple recipe requires only 5 basic ingredients and turns out perfectly tender and flavorful.

[{"selector":"#anim-9739ede8-6a67-4258-b913-dc5fa133cea2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

what our readers think

"BEST MEXICAN SHREDDED CHICKEN RECIPE EVER!!!!!! OMG, we made it two days ago and it’s gone. Now we are making a double recipe tonight!" Get Recipe

ingredients

[{"selector":"#anim-bd279162-ceba-4590-a2e0-b1f69a12bb6c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] – chicken thighs – green chilis – yellow onion – enchilada sauce – red salsa – sea salt Full Ingredients

Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.

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Stir everything well until the chicken is coated in the ingredients.

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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.

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Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.

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Transfer the shredded chicken back to the crock pot to soak up the juices until you're ready to serve.

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Swipe up for full recipe!

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