Shredded Mexican Chicken recipe (crock pot or instant pot)
5 Ingredients • Easy to Multiply • Meal Prep & Freezer Friendly
This shredded Mexican chicken is one of those recipes I come back to again and again—especially when I want food that gathers people to the table. It’s simple, reliable, and endlessly flexible. Whether you’re planning taco night, feeding houseguests, or stocking the freezer, this is the kind of recipe that makes life easier. One can never have too many tricks up your sleeve when it comes to getting dinner on the table. Slow cooker recipes with simple ingredients are a win! Win!
Why I love this recipe
- Only 5 ingredients plus chicken
- Dump-and-go cooking
- Works in the crock pot or Instant Pot
- Easy to double or triple for a crowd
- One recipe turns into multiple meals and freezes well
Shredded Mexican chicken is tender, seasoned chicken slow cooked or pressure cooked until it easily pulls apart. The flavor is bold enough for tacos and enchiladas, but mild enough for kids and picky eaters. It’s a foundational recipe—make it once and use it all week in different ways. Need I say more!! I think you know by now how much we love Mexican food, this easy hands off recipe makes it possible to make tacos, quesadillas, burrito bowls, or any number of recipes quickly and efficiently. It’s also so tasty. I usually will cook up eight pounds of chicken at a time (meaning you will want to quadruple this recipe) I shred the chicken after it has cooked, then I spread it out on baking sheets giving the shredded chicken time to cool, then I measure out 2 cup portions, label freezer bags with the what’s inside, the date and how many cups of chicken. I then fill the bags with shredded chicken seal them up tight and place them in the freezer so I can pull them out at a moments notice to make dinner, or use for a quick lunch.
Gather these ingredients
How to Make Shredded Mexican Chicken (Two Ways)
Crock Pot Shredded Mexican Chicken
- Add chicken to the slow cooker
- Sprinkle seasonings over the chicken
- Pour in can of Rotel with green chiles over chicken
- Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Shred chicken directly in the crock pot and stir into the juices. If you are going to freeze: remove chicken to baking sheets to cool before packaging.
Instant Pot Shredded Mexican Chicken
- Add all ingredients to the Instant Pot
- Secure lid and set valve to sealing
- Cook on HIGH pressure for 20 minutes
- Let steam release for 10 minutes, then quick release
- Shred chicken and stir back into the sauce. If you are going to freeze: remove chicken to baking sheets to cool before packaging.
This method is great when you need dinner fast. Or when you don’t have all day to meal prep.
All the Ways to Use Shredded Mexican Chicken
This is where the magic happens. A few hours of prep and you have so many options. It’s the ultimate mix and match protein.
- Enchiladas
- Nachos
- Chicken Tacos (soft or crunchy)
- Quesadillas
- Burritos or burrito bowls
- White Chicken Chili
- Taco salad
- Rice bowls- add shredded chicken, lettuce, black beans, pico de gallo, guacamole , fresh cilantro
- Loaded baked potatoes – pile high with shredded chicken. Treat it like a taco, add all favorite toppings.
- Meal prep lunches
How to Multiply This Recipe for a Crowd
This easy recipe is incredibly easy to scale: double or triple all the ingredients. Cooking times remain the same. You may need to use a larger crock pot or instant pot.
This Mexican Shredded Chicken Recipe is perfect for…. family gatherings, game day spreads, meal train meals or meals for sharing, freezer meals.
Substitutions
- Skinless chicken breasts can easily be swapped out for skinless chicken thighs.
- Rotel can be swapped out for a 14.5 ounce can of diced tomatoes plus a can of green chilis.
- Seasonings: if you want to make this even easier, add 2 tablespoons of prepared taco seasoning or one packet of taco seasoning as a replacement for the seasonings in the recipe.
FAQ’s
- Can I use frozen chicken? Yes – the instant pot works best for frozen chicken add 2-3 minutes to cook time. Just so you know USDA recommends thawing chicken before cooking it, just be sure that the internal temperature of the chicken reaches 165 degrees F.
- Can I make it spicy? If you would like to spice up your shredded chicken add a can of hot Rotel diced tomatoes with green chilis, a 1/4 teaspoon of cayenne pepper, or 2-3 chipotle peppers in adobo.
- Can I use chicken thighs? Chicken thighs work great for shredded chicken. They are extra juicy and flavorful.
- Is this good for meal prep? This recipe is the perfect meal prep recipe. It reheats beautifully and works in so many dishes. Also while it is cooking you can use your hands to prep other foods.
- What is the best way to store it? Refrigerator: Store up to 4 days in an airtight container. Freezer: Store up to 3 months in a freezer bag or a freezer-safe container in your freezer. Reheating: Warm gently on the stovetop or microwave with a splash of broth.
Getting your family around the table!
This slow cooker Mexican shredded chicken is one of those recipes that quietly becomes a staple. It’s easy, dependable, and made for sharing—whether that’s a weeknight family dinner or a table full of friends. This recipe will be one that you come back to time and time again. It’s easy, flexible, and always delicious. From my table to yours with love, Sheila
Shredded Mexican Chicken recipe (crock pot or instant pot)
Equipment
- crock pot or slow cooker
- instant pot
Ingredients
- 2 lb chicken breast boneless, skinless
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1 tsp oregano dried leaves not powdered
- 1/4 tsp garlic powder
- 1 can original Rotel diced tomatoes with green chilis
Instructions
- Remove chicken from packaging and cut off any excess fat or tendons. Place in slow cooker or instant pot.
- Sprinkle seasonings over top of chicken.
- Pour can of Rotel diced tomatoes with green chilis over chicken. Using tongs flip chicken around so that the spices and tomatoes get mixed around. You can also use a fork to do this.
- CROCK POT: if using a crock pot or slow cooker cook time will be 4 – 5 hours on high or 6-7 on low for two pounds of meat. If you double or triple this recipe then your cook times will be on the higher end of the cooking times. Meat should fall apart easily when you take a fork to it.
- INSTANT POT: if using an instant pot follow directions above, place lid on, move the steam valve release to closed position, use pressure cooking mode on high for 20 minutes. After chicken is done cooking let pressure come down, release valve.
- For both slow cooker and instant pot – remove chicken from cooker and place on a baking sheet, use forks or tongs to shred meat. Remove some of the tomatoes and juice from cooker, about 1 cup or more depending on how much chicken you have prepared and pour it over shredded chicken.
- Allow to cool before placing in airtight freezer safe containers. This can be frozen for up to 3 months. Or it can be kept in the refrigerator in a airtight container for up to 4 days.
