Mexican Slow Cooker Shredded Chicken

Shredded cooked chicken with red and green bell peppers in a saucy mixture, served in a white dish with a spoon.

Mexican Slow Cooker Shredded Chicken

Want a no-fuss way to make juicy, flavorful chicken that’s perfect for tacos, salads, or bowls? This Mexican Slow Cooker Shredded Chicken is just the thing. With a mix of warm spices and the magic of your slow cooker, the chicken turns out tender enough to shred with a fork. Crockpot slow cooker Mexican shredded chicken is a set-it-and-forget-it recipe that packs bold Mexican flavor into every bite.

Course Main Course, Main dishes

Cuisine International, Mexican

Keyword chicken breast, chicken recipes, crockpot, mexican chicken, mexican shredded chicken, salad, salsa, seasoning, shred, shred chicken, shred the chicken, skinless chicken, skinless chicken breasts, slow cooker, slow cooker mexican shredded chicken, taco, tacos

Prep Time 10

Cook Time 8

Servings Servings

Calories 203kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pounds Chicken Breasts boneless skinless
1 Packet Taco Seasoning
1 Packet Ranch Dressing Mix
1 Piece Red Bell Pepper or orange, sliced into ½-inch wide and 2-inch long strips
1 Piece Green Bell Pepper sliced the same way
1 Piece Onion peeled and cut into strips
2 Pieces Chicken Bouillon Cubes
1 Cup Water

US Customary - Metric

Instructions

Start by gathering all your ingredients so they’re within easy reach. Slice the red or orange bell pepper, green bell pepper, and onion into uniform strips for even cooking. Dissolve the bouillon cubes in 1 cup of water or simply set them aside with the measured water for later use.
Place the boneless, skinless chicken breasts into the bottom of your slow cooker. Sprinkle half of the taco seasoning and ranch dressing mix over the top. Flip the chicken and coat the other side with the remaining seasoning mix for full flavor coverage.
Arrange the sliced onions and bell peppers on top of the seasoned chicken. Spread them out evenly so they cook and release flavor throughout the dish. These veggies will soften beautifully as they slow cook and infuse the chicken with color and taste.
Add the bouillon cubes directly to the pot, then pour in the water around the edges. Cover the slow cooker with the lid and set it to cook. You can cook on low for 6–8 hours or on high for 4–6 hours. The chicken should be tender and easy to shred when done.
Once fully cooked, use two forks to shred the chicken right in the pot. Stir everything together so the meat soaks up the flavorful juices and mixes well with the tender veggies. Serve them warm.

Notes

Use Boneless Chicken for Easy Shredding: Boneless, skinless chicken breasts or chicken thighs work best for shredding. They cook evenly and are easy to pull apart with two forks.
Add a Bit of Liquid: A little broth, salsa, or even water keeps the chicken moist while it cooks. This also helps the seasoning spread and soak into the meat.
Don’t Overcook: While slow cookers are forgiving, cooking too long can dry out the meat. Stick to 6-8 hours on low or 4-6 hours on high for juicy chicken.
Shred the Chicken in the Juices: After cooking, shred the chicken directly in the instant pot. Let it soak in the juices for a few more minutes for extra flavor.

Nutrition