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Homemade 5-Ingredient Crock Pot Mexican Shredded Chicken photo
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5-Ingredient Crock Pot Mexican Shredded Chicken

Tender, flavorful shredded chicken made in the slow cooker with just five main ingredients.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Servings: 6 servings

Ingredients

  • 3 lb boneless skinless chicken thighs or breasts use thighs, breasts, tenders, or a combination
  • 7 oz diced green chiles 1 (7-oz) can
  • 1/2 large yellow onion diced
  • 14 oz enchilada sauce 1 (14-oz) can
  • 1 cup red salsa store-bought or homemade
  • sea salt to taste

Instructions

  • Place the chicken in the slow cooker in an even layer.
  • Add the diced green chiles, diced onion, enchilada sauce, and red salsa over the chicken.
  • Stir gently to coat the chicken evenly with the sauces and season with sea salt to taste.
  • Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is very tender.
  • Use tongs to transfer the chicken to a cutting board and shred with two forks to your desired texture.
  • Return the shredded chicken to the slow cooker and stir to soak up the cooking juices until ready to serve.
  • Serve the shredded chicken in tacos, enchiladas, burritos, or as desired.

Equipment

  • slow cooker or crock pot
  • Cutting Board
  • Two Forks
  • Tongs

Notes

  • Use boneless thighs, breasts, tenders, or a combination as preferred.
  • Either green or red salsa works.
  • Adjust sea salt to taste.
  • Cook times vary by slow cooker—check for tenderness.
  • Leftovers keep up to 5 days in the refrigerator.