I mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this easy slow cooker shredded Mexican chicken by the forkful because it’s so juicy and flavorful.
This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on.
- 4-6 boneless, skinless chicken breasts, depending on how much meat you want (4-6 halves or 2-3 full breasts, to avoid confusion)
- 1 can salsa of your choice (any salsa you want! I’ve used everything from El Paso to pineapple salsa made fresh on site at Whole Foods)
- 1 packet taco seasoning (or 1 ½ - 2 tbsp of your own – here’s my favorite DIY recipe)
- Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices. I usually pat the chicken breasts down with a paper towel before putting them in the slow cooker because meat slime totally grosses me out.
- Cook on high for 5-6 hours.
- Use a fork to shred the chicken (it should do so easily).
The obvious use for this juicy Mexican flavored chicken is in tacos, fajitas, burritos and nachos. I also love making flavorful Buddha bowls with it, like I did with these Shredded Mexican Chicken & Corn Quinoa Bowls. This is one of those simple, staple recipes you can return to week after week whether you’re a college student cooking on a budget or a busy mom trying to prepare dinner for the family ahead of time.
Pin this puppy now and try out the recipe next time you meal prep for the week!