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Shredded Mexican Chicken in the crockpot is a gluten-free, healthy meal to serve to your family. It is simple to make and delicious. Not only is this perfect on rice, but also it works well on corn tortillas, as a burrito bowl, or on a salad. So, anything Mexican-inspired.

This can easily be a make-ahead meal and put in the freezer to eat at a later time. Or you can assemble the ingredients and put them right in the crockpot for a meal the same night. This takes 4-6 hours to cook in the crockpot. Quick and easy!

Add ingredients to crockpot

How to Make Shredded Chicken

When making shredded Mexican Chicken in the crockpot add chicken breasts to the bottom of the crockpot or slow cooker. Then add chicken stock next. Followed by, spices, onions, tomatoes, salsa, and jalapeños. Cook on low for 4-6 hours. When finished cooking, the chicken will shred easily in the crockpot. Then add greek yogurt and mix well. Serve and enjoy!

My family enjoys this meal. It serves 6-8 people and we usually have plenty leftover. I will make this often when we have guests because I can serve it in so many different ways. Makes perfect leftovers to have for lunch the next day, so easy to reheat, and still is delicious.

I hope you LOVE this recipe! It’s easy to make, comforting, versatile, and incredibly nourishing.

If you try this recipe, let me know! Leave a comment, rate it, and follow me on Pinterest! Enjoy!

Danelle

Shredded Mexican Chicken in the Crockpot

Shredded Mexican Chicken in the Crockpot is a gluten-free, refined sugar-free, healthy crockpot meal. Easy to make and your family will love it. Perfect on rice, cauliflower rice, salad, and corn tortillas. Anything Mexican-inspired.
Prep Time15 minutes
Cook Time6 hours
Course: Main Course
Cuisine: Mexican
Keyword: Easy Shredded chicken in crockpot
Servings: 6

Equipment

  • Crockpot

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 1 Onion
  • 1 cup Chicken Broth
  • 1 can Diced Tomatoes
  • 1/2 cup Salsa
  • 1 Diced Jalapeno
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1/2 tbsp Garlic Powder

Add When Finished Cooking

  • 1/2 Cup Plain Greek Yogurt
  • Cilantro

Instructions

  • 1. Chop onion and jalapeno.
    2. Place chicken and chicken broth in the crockpot.
    3. Add onion, diced tomatoes, salsa, diced jalapeno, chili powder, cumin, and garlic powder.
    4. Cook on low 4-6 hours.
    5. Mix in plain greek yogurt and shred chicken.
    6. Garnish with cilantro and serve on rice or cauliflower rice. Or your choice of Mexican dish.

12 Comments on Shredded Mexican Chicken in the Crockpot

  1. I love using my crock pot and am always looking for fun new recipes to try. This sounds amazing and I am looking forward to making it soon!

  2. Oh my that recipe looks and sounds delicious. Hubby is doing a crockpot meal as we speak, I’ll be sure to show him this one.

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