Name: Slow Cooker Mexican Shredded Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 12 ounces tomatillos – husked, cleaned and quartered (approximately 2 ½ cups); 2 Anaheim peppers – seeded and roughly chopped; 1 cup white onion – chopped; 1 cup cilantro – chopped; 4 garlic cloves – peeled; 2 teaspoons cumin; 1 teaspoon chili powder; 2 teaspoons lime juice – freshly squeezed; Salt and pepper – to taste; 4 large chicken breasts; 1 cup chicken broth; 1-2 tablespoons agave nectar or sugar; 1 can kidney beans (about 19 ounces) – drained and rinsed; 1 ½ cups uncooked rice

Jump to Recipe·5.2 from 22 reviews

If you crave a dish bursting with vibrant flavors and tender texture, then you’re going to love this Slow Cooker Mexican Shredded Chicken recipe. It brings together the tangy brightness of fresh tomatillos, the smoky warmth of cumin and chili powder, and the satisfying heartiness of tender shredded chicken—all wonderfully melded together by the slow cooker’s magic. Whether you’re feeding a crowd or simply want an easy, flavorful dinner, this recipe is a total game-changer that fills your kitchen with inviting aromas and will quickly become a go-to favorite.

Slow Cooker Mexican Shredded Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, each playing a starring role in building a deliciously balanced dish. From the bright and tangy tomatillos to the rich depth of kidney beans and the tender chicken breasts, every element contributes to the perfect harmony of flavors and textures in your Slow Cooker Mexican Shredded Chicken.

12 ounces tomatillos: Provide a tangy, slightly citrusy base that makes the salsa verde shine.
2 Anaheim peppers: Add a mild smoky heat that complements the dish without overpowering it.
1 cup white onion: Offers a subtle sweetness and aromatic depth.
1 cup cilantro: Brings fresh, herbaceous flavor that brightens the dish.
4 garlic cloves: Infuse savory richness throughout.
2 teaspoons cumin: Gives warm, earthy undertones essential to Mexican cuisine.
1 teaspoon chili powder: Adds a gentle kick and complexity.
2 teaspoons lime juice: Lifts the flavors with tartness and freshness.
4 large chicken breasts: The tender protein foundation that absorbs all the flavors beautifully.
1 cup chicken broth: Keeps the chicken moist and adds depth.
1-2 tablespoons agave nectar: Balances the acidity with a touch of natural sweetness.
1 can kidney beans (about 19 ounces): Adds creaminess and hearty texture.
1 ½ cups uncooked rice: A comforting base that soaks up the saucy goodness.
Salt and pepper: Essential seasoning to taste.

How to Make Slow Cooker Mexican Shredded Chicken

Step 1: Prepare the Salsa Verde

Start by blending the tomatillos, Anaheim peppers, white onion, cilantro, garlic, cumin, chili powder, and lime juice until smooth or slightly chunky, according to your preference. This salsa verde forms the flavorful backbone of your Slow Cooker Mexican Shredded Chicken and packs a fresh, tangy punch that perfectly complements the tender chicken.

Step 2: Combine Ingredients in the Slow Cooker

Place the raw chicken breasts in your slow cooker, then pour in the chicken broth, agave nectar (or sugar), drained kidney beans, and your freshly blended tomatillo salsa. Give it a gentle stir to combine everything evenly. This mix will slowly develop rich, harmonious flavors as it simmers, turning your kitchen into a cozy, aromatic haven.

Step 3: Slow Cook Until Tender

Cook on high for 4 hours, making sure the chicken is fully cooked and tender. The slow cooker’s magic will have the chicken soaking up all those fantastic spices and the tangy salsa verde, resulting in a delectably juicy and flavorful shredded chicken that’s impossible to resist.

Step 4: Shred the Chicken

Remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, gently shred the meat into larger chunks rather than shredding it too finely. Returning the shredded chicken to the slow cooker lets it mingle further with the sauce, soaking up every last drop of flavor and staying perfectly moist.

Step 5: Cook the Rice

While the slow cooker finishes its magic, prepare the rice according to package instructions. This simple step forms a fluffy, comforting base that beautifully catches the saucy chicken and beans.

How to Serve Slow Cooker Mexican Shredded Chicken

Garnishes

Fresh garnishes can take your Slow Cooker Mexican Shredded Chicken from amazing to unforgettable. Think freshly chopped cilantro for herbaceous brightness, thinly sliced radishes for crunch, a squeeze of lime to enhance the citrus notes, or a dollop of creamy sour cream or guacamole to add luscious texture and cooling balance.

Side Dishes

This shredded chicken is versatile and pairs beautifully with traditional Mexican sides like warm corn tortillas, Mexican street corn, or a simple black bean salad. Roasted vegetables or a crisp green salad can also provide a refreshing contrast that keeps the meal balanced and satisfying.

Creative Ways to Present

Don’t feel limited to just bowls of chicken and rice. Use the Slow Cooker Mexican Shredded Chicken as a filling for tacos, burritos, or enchiladas for a fun twist. You can even use it as a topping for nachos or loaded baked potatoes—any way you serve it, the flavors will shine bright and impress your family or guests.

Make Ahead and Storage

Storing Leftovers

Leftovers are a total win with this recipe! Store your Slow Cooker Mexican Shredded Chicken in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making for even more delicious meals the next day.

Freezing

If you want to stock up for later, this shredded chicken freezes beautifully for up to 3 months. Just portion it into freezer-safe containers or bags, and thaw it slowly in the fridge before reheating. It’s perfect for busy weeknights when you need a quick, flavorful meal on the fly.

Reheating

To reheat, gently warm the leftovers in a pot over medium heat until heated through, stirring occasionally to keep everything moist and delicious. If you drained the chicken from its cooking liquid, add a splash of broth or reserved sauce to maintain that juicy texture while reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add even more moisture and flavor, making your Slow Cooker Mexican Shredded Chicken extra tender and juicy. Just adjust the cooking time slightly if needed to ensure they’re cooked through.

Is the dish spicy?

The recipe is gently spiced thanks to the Anaheim peppers and chili powder, offering warmth without overwhelming heat. You can always add more chili or use a hotter pepper if you prefer a spicier kick.

Can I make this recipe in an instant pot?

Yes, you can adapt this recipe for an instant pot. Use the sauté function for blending the sauce ingredients first, then pressure cook the chicken and salsa mixture for about 15-20 minutes, followed by quick release. Just be sure to shred the chicken after cooking.

What can I serve with the leftovers?

Leftover Slow Cooker Mexican Shredded Chicken works fantastic in tacos, quesadillas, enchiladas, salads, or even as a topping for loaded nachos. It’s super versatile and stays delicious no matter how you use it.

Can I make the tomatillo salsa in advance?

Definitely! The salsa verde can be made a day ahead and stored in the fridge. This actually helps the flavors meld even more deeply, making your Slow Cooker Mexican Shredded Chicken taste extra vibrant.

Final Thoughts

This Slow Cooker Mexican Shredded Chicken recipe has all the qualities of a beloved classic—simple ingredients, bold flavors, and effortless preparation. It’s a dish that brings warmth and satisfaction to any table, perfect for busy days or relaxed weekends alike. Once you try it, I promise it will become a cherished staple in your recipe collection, delivering comfort and fiesta vibes with every tender bite.