Crock Pot Mexican Shredded Chicken
On Sunday I cooked crock pot Mexican shredded chicken. It consisted of just three ingredients. Chicken breasts, taco seasoning, and salsa.
I used skinless and boneless chicken breasts.
I cooked it on high for a couple of hours, then I turned it down to low to cook for the rest of the day.
When I took the lid off hours later, it was so tender it was falling apart.
The three chicken breasts cooked beautifully and there was no fat to deal with. So there was zero waste.
I asked Lisa and Peg over for supper. We made burritos with the shredded chicken. Everyone made their own version of burritos.
There was pinto beans, chicken, salsa, cheese, and sour cream available to add to the individual burritos.
Dishes I’m Making With Shredded Chicken:
Yesterday I made chicken nachos in my counter top convection oven. They were delicious. Today I think I’ll have a salad with shredded chicken.
You’re only supposed to keep refrigerated cooked chicken for 3-4 days. If I have any leftover, and it looks like I will, then I’ll freeze the remainder.
In an airtight container, shredded chicken can be kept frozen for up to 60 days.
This is the fastest and easiest way I’ve found to make shredded chicken. I like to cook it to have for various individual meals.
I don’t like ordering a deli chicken because I don’t care for dark meat. And I don’t care for canned chicken.
With my crock pot Mexican shredded chicken, I didn’t use much salsa or taco seasoning. I tend to get indigestion if I eat spicy food.
What I Used To Make Mexican Shredded Chicken:
I only used a portion of the taco seasoning packet in the crock pot. Probably about half of the packet.
Then I poured roughly half of the Pace picante sauce (about 8 ounces) over the chicken instead of the listed 2 cups listed in the recipe.
I chopped up about 1/2 an onion to add to the crock pot for extra flavoring.
Even using half the salsa, the cooked chicken was very tender. And it wasn’t at all spicy.
Of course you can add as much flavoring as you prefer.
Tender Shredded Chicken:
- Three chicken breasts
- Salsa
- Taco seasoning
Lightly toss the ingredients in the crock pot to combine. Then cover and cook in the crock pot for 3-4 hours on high. Or you can cook it 6-8 hours on low.
I cooked it for a couple of hours on high. Then I switched it to low for the duration of the cooking time.
That’s all that’s needed for 3-4 days of delicious shredded chicken meals.
Meal Ideas For Crock Pot Mexican Shredded Chicken:
- Burritos
- Burrito bowls
- Nachos
- Tostadas
- Enchiladas
- Salads
I love leftovers, especially because I don’t have to cook. The nachos sound delicious! It’s so nice that you got to eat with 2 of your friends.
Brenda, something on your blog changed. I use to be able to click on the month and year and would automatically get your newest blog. Now that is gone and some days I can’t find the newest blog.
Thank you .
Sandy
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Hello Brenda,
I have something I’d like to mail to you. Can you email me your address? Becky N
This recipe sounds delicious and very easy to make. I love to make a meal that you have leftovers for more meals, or that you can freeze for another day. I’m like you , I can’t eat spicy things. I’m glad you said you only used about half of the taco seasoning packet and 8 ounces of the salsa. I’m so happy that you have special neighbors to share your meals with.
I’ve been wanting to start using my crockpot again. This looks so good! Going to try this.
Sounds yummy, Brenda! I bake skinless boneless organic chicken thighs to have on hand for meals. I prefer the thighs because they are moister than the breasts and I don’t worry about the fat, just drain off the broth, put it in the frig til the fat settles on top, skim it off and freeze the broth for soup. I do often keep the cooked chicken in the frig covered tightly for more than three days, though, with no problem. However, I usually use it up within about five or six days in salads and sandwiches, etc. I may have to try your recipe, though, ’cause it sounds so yummy! Thanks for sharing it.
Sounds very yummy and great idea to let everyone put whatever wanted on theirs. How nice you had friends over too!!
I’ve been doing this for years! Comes in so handy when you don’t really feel like cooking and want to rely on leftovers for some different meals. I usually add some sliced onion and peppers to the slow cooker, too. I don’t use taco seasoning, but do sprinkle with chili powder and cumin. Sometimes I use red salsa, other times green salsa (salsa verde). So easy to serve over rice, to make burrito bowls (or burritos themselves, like you mentioned), or even use cold on a salad.
I may have shredded chicken over salad tonight with a bowl of pinto beans.
I’m with you, I don’t like dark meat chicken. Luckily, my dog Holly isn’t nearly as picky as me. I keep forgetting that I have a small crock pot. I need to start cooking more at home because restaurant prices are skyrocketing.
Grocery prices and restaurant prices. I have takeout, as I don’t typically go out to eat anymore.
The above comment using Herdez guacamole salsa is a good idea…I also use Herdez but just the green salsa…it is not spicy at all. Another idea for the leftover chicken is white chili made with shredded chicken, great northern beans, chicken broth, and any spices you want to add.
I forgot I had the green sauce. I love it too. I usually add it to nachos when I think about it.
Your meal w friends sounds fun and delicious! I believe the slow cooker is the unhung hero of the kitchen. There is a big variety of recipes that can be made in it, the appliance itself is widely available and very modestly priced, it doesn’t run your oven or heat up your house like the oven does…there are many more good things about them! In recent years, Insta Pot, air fryers, dutch ovens have all gained so much popularity but I say bring the slow cooker back into the spotlight!
I agree with you! I don’t have those other things. The crock pot works quite well.
Sounds yummy! I love recipes where you can make several meals out of the chicken. But what ever you have to eat from a gourmet meal to chips and dip I am glad you are enjoying the company of the friends right in you community. Have a good day all.
It’s nice to eat with my two best lady friends here. I’m the only cook in the bunch, so it’s always served on my turf. Which is just fine with me!
Hi Brenda,
this type of recipe is a long time favorite of my family! We use a mixture of skinless ( not always boneless) chicken thighs and breasts. I slice an onion vertically in fourths and one stalk of celery. Also, add two small carrots cut lengthwise, a couple of mild mexican peppers cut into strips and a small bay leaf. My family prefers green sauce, so a whole jar of Herdez Guacamole Salsa to cover. I’ve added a can of Rotel tomatoes and peppers or chicken stock to up the liquid factor if my chicken looks like it needs a touch more wet. Start it on high, and then turn it down after it simmers about two and a half hours. I use an instant read thermometer or pull it apart to eyeball it for doneness. It’s a great filling for tacos, enchiladas, burritos etc. I usually put on a pot of brown beans (pintos) that I’ve soaked the night before. You can customize it however. I was born in San Diego and our Mexican friends used a lot more green chilies than red. Also, fresh tomato Pico de Gallo with cilantro and diced green onions or white.
Thanks for the ideas!
Hi Brenda,
This sounds not only yummy but so easy. I’m assuming the chicken breasts are boneless and skinless? Our oldest grand-daughter is a Junior in high school and comes for lunch one or two times a week because we live so close to the school. She usually brings a friend but today she said there were too many kids who wanted to come that she canceled. I think this would be a perfect way to feed 6 or more kids very quickly. We’ll probably offer that next week! Thank you so much for posting this recipe plus ideas on how to serve and how many. Teenagers will eat a lot more, but that’s the beauty of a recipe like this!
What a sweet idea! I’m sure all the kids will enjoy it!
Yes, I forgot to say skinless and boneless. I’ll go back and add that tidbit.