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Crock pot full of shredded Mexican chicken for tacos, burritos, enchiladas, and more.
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4.39 from 154 votes

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 Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Chicken Main Dishes
Cuisine: Mexican
Servings: 6 to 10 Servings
Calories: 315kcal
Author: Julia

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.
    Ingredients for Mexican Shredded Chicken in a slow cooker
  • Stir everything well until the chicken is coated in the ingredients.
    Raw ingredients for shredded chicken stirred together in a crock pot
  • 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.
    Finished chicken in the crock pot, ready to be shredded
  • Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.
    Shredded chicken on a cutting board
  • Transfer the shredded chicken back to the crock pot to soak up the juices until you're ready to serve.
    Finished shredded chicken in a crock pot
  • Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!
    burrito bowl with Spanish rice, shredded chicken and guacamole

Video

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

Serving: 1Serving (of 8) | Calories: 315kcal | Carbohydrates: 4g | Protein: 37g | Fat: 16g | Fiber: 1g | Sugar: 3g