This simple and delicious shredded Mexican chicken is perfect for taco night! You’ll love them because they’re quick to throw together, can be prepped ahead of time, and are a crowd pleaser even for toddlers!
At our house we generally try to avoid seed-oils. Practically, that means making all (or close to all) of our food from scratch. This shredded chicken is a go-to staple at my house because it’s a healthy, seed-oil-free recipe that requires “put a frozen pizza in the oven” level effort.
Because it only has a few staple ingredients you probably already have on hand, and only takes a few minutes to throw together, it’s great on those busy days when you need something easy. And since you can make it in the crock-pot, you can set it early and forget it until dinner, or make the chicken as meal prep for the week and reheat it as you need.
Once you have the shredded chicken cooked, you can use it to make chicken tacos (always a classic), burrito bowls (great for toddlers who struggle with handling a taco),or enchiladas (my personal favorite). The possibilities are endless!
Ingredients
The ingredients are very straight forward. You just need chicken (I prefer chicken breasts but any cut will work), salsa, and, if you’re feeling it, taco seasoning. You probably have those in your house right now!
Instructions
Place the chicken in a crock-pot and cover with the taco seasoning, and salsa. Cook on low for 5-6 hours, or high for 3-4 hours. You’ll know it’s done when you can easily shred the chicken with a fork. Did you know you can also use a dutch oven as a slow cooker? If you want to do this, put all the ingredients in the dutch oven and place it into an oven preheated to 250. Bake for 2-3 hours.
If you’re in a hurry, you can cook the chicken in the instant pot. Just put all the ingredients in, and pressure cook the chicken for 10 minutes, let it natural release for 5, then quick release any remaining pressure.
Once the chicken is cooked, shred it and serve as tacos, burrito bowls, or enchiladas! You can use two forks to shred the chicken, but my preferred method is to use a hand mixer on low. It only takes a few seconds and the chicken is perfectly shredded.
Love,
this mama
The Best Crock-Pot Shredded Mexican Chicken
Ingredients
- 2 lbs boneless, skinless chicken breast
- 2 tbsps taco seasoning
- 1 cup salsa
Instructions
- Put all the ingredients in a slow cooker.2 lbs boneless, skinless chicken breast, 2 tbsps taco seasoning, 1 cup salsa
- Cook on high for 3-4 hours, or low for 5-6 hours.
- Shred the chicken (see blog post for tips).
- Serve and enjoy!
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