Hey y’all! Looking for a ridiculously easy, flavor-packed chicken recipe that’s perfect for busy weeknights, meal prep, or a casual party? This 3-Ingredient Slow Cooker Mexican Shredded Chicken is tender, juicy, and bursting with zesty Southwestern spices. Toss everything in your slow cooker, and in a few hours you’ll have a versatile protein ready for tacos, nachos, burritos, salads, and more. Let’s get cooking!
Why You’ll Love This 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Unbelievably easy with just 3 ingredients and almost no prep.
- Perfectly juicy and flavorful chicken every single time.
- Great for meal prep – makes a big batch and stores well.
- Versatile for tacos, rice bowls, salads, or even sandwiches.
- Family-friendly and customizable for all palates.
Ingredients for 3-Ingredient Slow Cooker Mexican Shredded Chicken
- 2 lbs (900g) boneless skinless chicken breasts (about 4 medium breasts)
- 1 (16 oz/450g) jar of salsa (mild, medium, or hot—your choice)
- 1 packet (1 oz/28g) taco seasoning
How to Make 3-Ingredient Slow Cooker Mexican Shredded Chicken
Step 1: Prep the Chicken
Place the chicken breasts in a single layer at the bottom of your slow cooker.
Step 2: Add Flavor
Sprinkle the taco seasoning evenly over the chicken, then pour the jar of salsa over the top, making sure all the chicken is covered.
Step 3: Cook Low and Slow
Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is cooked through and shreds easily with a fork.
Step 4: Shred and Serve
Remove the chicken and shred it using two forks (either in a bowl or directly in the slow cooker). Stir the shredded chicken back into the sauce for extra flavor and juiciness.
Notes for 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Thicker salsas work best to prevent the chicken from becoming too watery. Need a good salsa? Check out these top salsa picks!
- For extra richness, add a squeeze of fresh lime juice or a handful of chopped cilantro at the end.
- If using frozen chicken, add 1 extra hour to the cook time and ensure it reaches 165°F (74°C)—more on food safety here.
Variations for 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Spicy Chipotle: Use chipotle salsa and add a teaspoon of adobo sauce for a smoky kick.
- Green Verde: Swap tomato salsa for salsa verde and use fajita seasoning for a tangy twist.
- Cheesy Chicken: Add 1 cup of shredded Mexican cheese in the last 20 minutes of cooking for extra creaminess.
Required Equipment
- 4–6 quart slow cooker
- Forks for shredding
- Measuring cups (if dividing batch)
Storage Instructions for 3-Ingredient Slow Cooker Mexican Shredded Chicken
Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of salsa or broth if needed to restore moisture.
Serving Suggestions & Pairings
- Stuff into warm tortillas for tacos or burritos
- Spoon over cilantro-lime rice with fresh avocado
- Layer on nachos with beans, cheese, and jalapeños
- Top a salad with the shredded chicken, black beans, and corn
Pro Tips for 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Use chicken thighs for a juicier, richer result—learn the difference at Bon Appétit.
- Don’t lift the lid during cooking or you’ll lose heat and moisture—trust the process!
- Double the batch and freeze half for future quick dinners—this recipe is super freezer-friendly.
FAQ About 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Can I use chicken thighs instead of breasts?
- Absolutely! Chicken thighs will be even more tender and flavorful—just use the same weight and cooking time.
- Is this recipe spicy?
- It depends on your salsa and taco seasoning—choose mild versions for a family-friendly dish, or kick up the heat with hot salsa.
- Can I make this in advance?
- Yes! This Mexican shredded chicken keeps beautifully in the fridge or freezer, and the flavors deepen overnight.
Prep Time: 5 minutes | Cook Time: 4–5 hours on LOW (2–3 hours on HIGH) | Total Time: 4–5 hours
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa (mild or medium, as preferred)
- 1 packet taco seasoning (about 1 ounce)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice (optional)
Instructions
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1Place the chicken breasts in the bottom of the slow cooker.
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2Sprinkle the taco seasoning, garlic powder, onion powder, cumin, and black pepper evenly over the chicken.
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3Pour the salsa over the seasoned chicken, making sure all pieces are covered.
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4Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.
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5Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and mix with the juices.
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6Stir in fresh lime juice if desired, and serve warm in tacos, burritos, salads, or bowls.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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