Go Back
–+ servings
Tongs holding up Mexican Shredded Chicken.
Print Recipe
5 from 3 votes

Mexican Shredded Chicken

Use this perfectly cooked and seasoned Mexican shredded chicken in tacos, burritos, enchiladas, tostadas, and on top of nachos.
Prep Time5 minutes
Cook Time3 hours 45 minutes
Total Time3 hours 50 minutes
Course: Dinner
Cuisine: Mexican/Spanish
Keyword: Mexican Shredded Chicken
Servings: 8
Calories: 228kcal
Author: Erica Walker

Equipment

Ingredients

  • 2 pounds boneless skinless chicken breasts (about 3)
  • 1 packet Good Seasons Italian Seasoning
  • 1 tablespoon dry Ranch dressing mix
  • 1 tablespoon paprika
  • 1 tablespoon taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil

Instructions

  • Place chicken breasts on the bottom of the slow cooker.
    Crock pot with three chicken breasts.
  • Pour the chicken broth and vegetable oil on top followed by all the seasonings.
    Crock pot with chicken breasts with seasonings and liquid.
  • Cover with lid and simmer on high for 3-4 hours. (Chicken should shred easily)
    Crock Pot of Mexican Shredded Chicken set to High with lid.
  • Remove the lid and shred the chicken as best as you can in the slow cooker using forks.
    Shredding Mexican Shredded Chicken in a crock pot with forks.
  • Cover and simmer for another 45 minutes allowing the chicken to soak up the juices.
    Mexican Shredded Chicken in crockpot with tongs.

Video

Notes

This recipe makes about 4 cups of shredded chicken. 
We used refrigerated chicken breasts in this recipe. If you use frozen chicken breasts, be sure to add an additional 1-2 hours of cooking time. 

Nutrition

Calories: 228kcal | Carbohydrates: 4g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 459mg | Potassium: 642mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 932IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg