Description
This Slow Cooker Mexican Shredded Chicken is full of bold flavors and perfect for tacos, burritos, bowls, and more. With just a few ingredients and hands-free cooking, it’s an easy weeknight hero.
Ingredients
- Boneless skinless chicken breasts
- Salsa
- Taco seasoning
- Garlic powder
- Onion powder
- Cumin
- Lime juice
- Salt
- Black pepper
Instructions
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Place chicken breasts in the slow cooker.
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Sprinkle with taco seasoning, garlic powder, onion powder, cumin, salt, and pepper.
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Pour salsa over the chicken.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Shred chicken using two forks and mix with the juices.
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Add a splash of lime juice before serving.
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Notes
- Use your favorite salsa—chunky or smooth.
- Great for meal prep—store leftovers for up to 4 days.
- Make it spicy with hot salsa or jalapeños.
- Serve in tacos, burrito bowls, or over rice.
- Freeze in portions for quick meals later.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican