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This crockpot Mexican shredded chicken is my go to when I want something bold easy and family approved without hovering over a stove. It simmers in flavor with zero fuss and makes dinners like tacos or burrito bowls come together fast on busy days.
I first made this after work one night when I had very little energy left. It quickly became a favorite for its ease and how good the house smells while it cooks.
Ingredients
- Salsa: adds the core flavor and moisture look for one you would enjoy dipping chips in
- Taco seasoning: brings the perfect balance of spices choose your favorite brand or make it yourself
- Chicken breasts: become tender and juicy after slow cooking go for boneless skinless to simplify
- Lime juice: brightens everything with acidity freshly squeezed makes a difference
- Cilantro: adds a fresh herbal note chop it just before using for best flavor
Step by Step Instructions
- Make the Sauce Base:
- In your slow cooker stir together the salsa and taco seasoning until fully blended this forms the flavor foundation
- Add the Chicken:
- Place the chicken breasts directly on top of the salsa mixture nestling them in so they are slightly coated on both sides
- Slow Cook the Chicken:
- Cover and cook on high for three hours or on low for six hours until the chicken is fork tender and fully cooked through
- Shred the Chicken:
- Transfer the chicken to a cutting board and shred with two forks until pulled then return it to the slow cooker
- Finish and Serve:
- Stir in the lime juice and cilantro if using and let sit a few minutes before serving so flavors combine serve hot
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I always look forward to the lime and cilantro at the end it lifts the whole dish and reminds me of my grandmother’s Sunday salsas that she used to make fresh every weekend
Storage Tips
Once cooled transfer leftovers to an airtight container and refrigerate for up to four days reheat in the microwave or skillet until warmed through
Ingredient Substitutions
If you do not have store bought taco seasoning mix chili powder cumin garlic powder onion powder and smoked paprika to create your own blend salsa can be swapped for enchilada sauce in a pinch
Serving Suggestions
Use this shredded chicken for tacos enchiladas quesadillas taco salads or even stuffed peppers it is also delicious in grain bowls or wrapped in a warm tortilla for quick lunches
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Cultural Context
Slow cooked shredded chicken is a staple in Mexican American kitchens where bold flavors meet ease of preparation it has evolved into a modern meal prep favorite while still rooted in classic combinations like salsa and spice
Frequently Asked Questions About Recipes
- → What's the best way to shred chicken?
Slow cooked chicken shreds easily with two forks. Simply pull it apart while still warm.
- → Should I use corn or flour tortillas?
Corn tortillas offer a traditional flavor, while flour tortillas are softer and more flexible.
- → What type of cheese pairs well?
Use a Mexican blend for enchiladas, mozzarella or Oaxaca for quesadillas, and cotija or cheddar for tacos.
- → How spicy is this dish?
The heat level depends on the salsa and taco seasoning. Use mild options for a milder flavor.
- → Can I cook it on high or low?
Both work. Cooking on low for 6 hours yields juicier chicken, while 3 hours on high saves time.