Slow Cooker Mexican Shredded Chicken

When you need a set it and forget it recipe, this is what you need. This delicious, healthy slow cooker recipe is as easy as it is versatile. This flavor-packed Mexican shredded chicken is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice.

My family just can’t get enough if this Mexican shredded chicken, to the point that I have to make it weekly!

Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.

Crockpot Mexican Shredded Chicken

Prep time: 15 minutes
Cook time: 3–8 hours
Serves: 4-6

Ingredients:

2 lbs. boneless, skinless chicken thighs
2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper
Salt and black pepper, to taste
2 limes, quartered
¼ c. fresh cilantro, chopped

Instructions:

1. Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock.
2. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
3. Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks.
4. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
5. Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
6. To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!

Here is the recipe for easy printing!

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Slow Cooker Mexican Shredded Chicken

This Mexican shredded chicken is so easy to make in the slow cooker (crockpot) and will have your family begging for seconds! 

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

8 hours

Total Time 8 hours 15 minutes

Servings 4 servings

Ingredients

• 2 lbs. boneless skinless chicken thighs
• 2 10 oz. cans Rotel fire-roasted diced tomatoes & green chilies undrained
• 2 15 oz. cans black beans rinsed and drained
• 3-4 cloves garlic minced
• 1 small jalapeno pepper finely diced
• 1.5 T. hickory-flavored liquid smoke
• 2 t. ground cumin
• 1 T. chili powder
• 1 t. smoked paprika
• 2 t. dried oregano
• 1 t. cayenne pepper
• Salt and black pepper to taste
• 2 limes quartered
• ¼ c. fresh cilantro chopped

Instructions

Instructions:

• Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock.
• Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
• Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks.
• Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
• Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
• To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!

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