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Mexican Shredded Chicken is about as easy as it gets for a quick dinner idea. It only has 5 ingredients and you cook it in the crock pot!
Why You’ll Love This Recipe!
- This Mexican chicken recipe can be used so many different ways. You can make so many things with this recipe. It is perfect to put on tacos, a salad, in a burrito, enchilada, quesadilla, over nachos. So many possibilities.
- It only has 5 ingredients. Can it get much easier than that!
- The slow cooker makes it so easy. It’s the perfect recipe for a busy day. Put it in the crockpot and don’t worry about it!!
- Amazing flavor!
Meal Planning Tip from Leigh Anne
When I put my meal plan together I always plan at least one crock pot meal each week. I usually schedule it for my busiest and craziest day. The day when the kids have after school rehearsals, practices and lessons. Being able to put dinner in the crock pot earlier in the day and have it ready when we finally walk in the door is the best
Mexican Shredded Chicken Ingredients
- Chicken Breasts. I use boneless, skinless chicken breasts. You could also use boneless skinless chicken thighs.
- Zesty Italian Dressing. I use the Kraft brand.
- Chili Powder
- Cumin
- Garlic
How to Make Crockpot Mexican Shredded Chicken
- Add chicken to bowl of crock pot.
- Sprinkle with chili powder cumin and garlic and stir.
- Pour dressing over chicken and cook on low for 4 hours.
- Shred tender chicken with two forks and cook on low for one additional hour to allow sauce to absorb into chicken.
- Put into serving dish
- Garnish with cilantro if desired (not included in 5 ingredients)
Serve this with:
- Corn tortillas
- Black Beans
- Lime Cilantro Rice
- Mexican Rice
- Roasted Corn Salad
- Mexican Caesar Salad
- Fresh Guacamole
- Dollop of Sour cream
.
Can I Make this in the Instant Pot?
This recipe would work great in the Instant Pot. Follow the directions found here for Instant Pot Mexican Chicken.
Try these other delicious recipes:
Frequently Asked Questions
Allow chicken to cool and then place in an airtight container or a zippered plastic freezer bag. You can keep it in the freezer for up to 4 months.
Stored in the fridge in an airtight container leftovers will last 2-3 days.
This recipe should easily serve 6-10 people depending on how you are serving it and what sides you are serving with it.
If you are also serving it with beans, rice, guacamole, pico de gallo, tortillas, etc. it will go farther.
Be sure and follow me over on You Tube for weekly cooking demos.`
Crock Pot Mexican Shredded Chicken
Ingredients
- 4 chicken breasts skinless,boneless
- 16 oz. Zesty Italian Dressing Kraft brand
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 3 cloves garlic minced
Instructions
- Add chicken to crock pot.
- Sprinkle with chili powder cumin and garlic
- Pour dressing over chicken and cook on low for 4 hours.
- Shred chicken and cook on low for one additional hour to allow juices to absorb into chicken
Tips & Notes:
If you are also serving it with beans, rice, guacamole, pico de gallo, tortillas, etc. it will go farther.
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Nutrition Facts:
Jennifer says
Quick and Easy. Super Yummy! It’s a dinner win our busy nights!
Charlene says
I made this for my 3 sons and two roommates home for Thanksgiving Break from College. I doubled the recipe because I had 5 hungry boys! I served it with rice and hard shell tacos. What a hit! It was delicious and more than enough to go around! I will continue to make this recipe for big crowds.
Leigh Anne says
So glad you enjoyed and so did those hungry boys!
Heidi Marie says
Heaven’s YES interested! I was just thinking the same thing this morning, although, I do have kids headed back to school and I need to get my act together for meal planning for the fam. I love having dinner together, but sometimes it gets stressful.
I think I’ll try this, we love taco Tuesday! Thanks again Ms Leigh Anne!