Looking for a recipe to satisfy your family's dinner needs, but with minimal effort? Try making slow-cooker Mexican shredded chicken! This recipe is easy to make, inexpensive, and puts a healthy twist on traditional Mexican cuisine.
Plus, you can customize the recipe by adding whatever spices you prefer, like cayenne pepper for an extra spicy kick! This recipe if perfect for busy weeknights when you need to put dinner on the table fast, but still want it to be delicious and nutritious. Your family will love this flavorful chicken dish!
Slow Cooker Mexican Shredded Chicken, a healthy dinner without having to put in too much effort.
This recipe is a great way to make a healthy dinner without having to put in too much effort. First, start by combining all the ingredients and giving it a good mix, then simply set it and forget it in your slow cooker. When it's done cooking, serve it up with some rice and vegetables for a delicious meal that everyone can enjoy!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 3–8 hours
Serves: 4-6
Jump to:
- Slow Cooker Mexican Shredded Chicken, a healthy dinner without having to put in too much effort.
- Ingredients needed to make Mexican Shredded Chicken
- Instructions for making Mexican Shredded Chicken
- Variations on the Slow Cooker Mexican Shredded Chicken recipe
- Equipment needed to make Slow Cooker Mexican Shredded Chicken
- Storage for the Slow Cooker Mexican Shredded Chicken
- Top tips on the Slow Cooker Mexican Shredded Chicken recipe
- Slow Cooker Mexican Shredded Chicken
- Related
- Pairing
Ingredients needed to make Mexican Shredded Chicken
- 2 lbs. boneless, skinless chicken thighs
- 2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans of 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 taste2 limes, quartered
¼ c. fresh cilantro, chopped
Instructions for making Mexican Shredded Chicken
- Unroll and add chicken thighs to the 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 the lid and shred the chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for the remaining 30 minutes to allow the chicken to absorb the flavors.
- Remove the 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!
Variations on the Slow Cooker Mexican Shredded Chicken recipe
If you want to change things up, try incorporating some different ingredients into your slow cooker like sweet potatoes or peppers for an added hint of sweetness. Or, if you have more time on your hands, customize the toppings you serve alongside your meal from grilled corn, avocado slices and cilantro - the ideas are endless! With all these variation possibilities, there's sure to be something everyone will love -
Equipment needed to make Slow Cooker Mexican Shredded Chicken
Storage for the Slow Cooker Mexican Shredded Chicken
Having a go-to storage recipe is great for busy family dinners, and Slow Cooker Mexican Shredded Chicken is a great storage meal. With healthy ingredients like peppers, onions, and chicken, it's not only flavorful but can be healthy too. The best part of keeping this delicious recipe in storage is that you can store it for up to four days in the fridge; ideal for those looking for something tasty and convenient. Whether you're getting home from work late or planning ahead for multiple meals during the week, this storage meal will make your family dinners simple yet still delicious!
Top tips on the Slow Cooker Mexican Shredded Chicken recipe
Making Slow Cooker Mexican Shredded Chicken is a great way to impress your family with a delicious and healthy dinner. To create this mouthwatering dish, there are several top tips you should know.
First, use quality ingredients such as boneless skinless chicken
Next, don't skimp on the spices
Finally, have patience and allow it to slow cook until the chicken shreds easily - this ensures maximum taste and succulence throughout the meal.
Have fun cooking this delicious recipe!
Slow Cooker Mexican Shredded Chicken
- Total Time: 30 minute
- Yield: serves 4 to 6 1x
Description
This recipe is a great way to make a healthy dinner without having to put in too much effort. First, start by combining all the ingredients and giving it a good mix, then simply set it and forget it in your slow cooker. When it's done cooking, serve it up with some rice and vegetables for a delicious meal that everyone can enjoy!
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
-
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!
Notes
Cilantro Lime Rice recipe > https://wellnesssleuth.com/cilantro-lime-rice-instant-pot/
- Prep Time: 15 minutes
- Cook Time: 3 to 8 hours
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
