Skip to main content New<> this month
Get the Allrecipes magazine

Slow Cooker Shredded Mexican Chicken

Rated as 0 out of 5 Stars
8 made it  |  0 reviews   |  1 photos

"Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!"
Added to shopping list. Go to shopping list.


4 h 20 m servings 178
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
  2. Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
  3. Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
  4. Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

Nutrition Facts

Per Serving: 178 calories; 5.1 5.5 27 68 635 Full nutrition

Explore more


Read all reviews 0