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Mexican Shredded Chicken in the Slow Cooker

Mexican Shredded Chicken in the Slow Cooker

5 from 4 votes
Prep Time 15 mins
Cook Time 4 hrs
Course Main Course
Cuisine American Southwest, Mexican, Tex-Mex
Servings 4 servings


  • Slow Cooker
  • knife
  • 2 Forks


  • 1 pound boneless skinless chicken breast
  • 1 14.5- ounce can chicken broth
  • Juice of one lime
  • 1 teaspoon minced garlic 2 cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • 2 fresh jalapenos deseeded and sliced


  • Mix chicken broth and lime juice together and pour into slow cooker. Add chicken breasts.
  • Combine minced garlic, ground cumin, salt, pepper, chili powder, paprika, and oregano and sprinkle evenly over chicken.
  • Add sliced jalapeño.
  • Cook on low for four hours or until chicken is completely cooked through (no pink in the center)
  • When thoroughly cooked, remove chicken from slow cooker and shred with a fork. Replace chicken and stir to combine shredded chicken with juices.
  • Serve with taco shells, flour tortillas, or on top of taco salad.
Keyword Crock Pot Chicken, Mexican Shredded Chicken, Pulled Chicken, Shredded Chicken, Shredded Chicken for tacos, Slow Cooker Chicken