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Slow Cooker Mexican Shredded Chicken
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5 from 5 votes

Slow Cooker Mexican Shredded Chicken

Course Main Course
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Author Holly


  • 2 pounds large boneless skinless chicken breasts
  • 1 Tablespoon olive oil
  • 3/4 cup mild salsa
  • 2 Tablespoons brown sugar
  • 1 can (10 ounces) Rotel (diced tomatoes with green chilies)
  • 1 Tablespoon chili powder
  • 1 teaspoon EACH of ground cumin garlic powder, onion powder and salt
  • 1/2 teaspoon EACH of paprika dry oregano and pepper
  • 1 teaspoon liquid smoke
  • 1 Tablespoon fresh lime juice


  • Spray a large slow cooker with non-stick spray. Set chicken breasts inside. Pour olive oil over chicken and stir to coat. Add all of the remaining ingredients to chicken except for the lime juice.
  • Cover with lid and cook on low heat for 5 to 6 hours, or on high heat for 2 to 4 hours.
  • Carefully remove chicken to a cutting board. Shred. Place shredded chicken back in slow cooker and cover with lid. Let cook another 30 minutes. Squeeze fresh lime juice over chicken then serve.
  • Enjoy!


TO FREEZE: Cook chicken as directed. Let cool completely. Place shredded chicken in one or two large freezer ziplock bags. Release as much air as possible. Seal shut. Freeze for up to 3 months.
When ready to eat, place bag in refrigerator for 24 hours to thaw. Then microwave or reheat in a large pot over medium heat. Serve warm!