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Slow Cooker Shredded Mexican Chicken

This simple shredded chicken recipe can be used in so many ways - tostadas, quesadillas or taco salad! Just throw the chicken, salsa and spices in the slow cooker for an easy dinner on busy days!


  • 4 medium sized chicken breasts (about 2 pounds)

  • 1 jar (24-oz.) of salsa

  • 2 Tbsp brown sugar

  • 1 Tbsp chili powder

  • 1 tsp salt

  • 1 tsp cumin

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika


  1. Spray the bottom and sides of your slow cooker with cooking spray.

  2. Trim off any excess fat on the chicken and place in an even layer in the slow cooker.

  3. In a large bowl, stir together the salsa, sugar and spices. Pour on top of the chicken in an even layer.

  4. Cook on low for 4-6 hours or until the chicken reaches an internal temperature of 165 degrees F.

  5. Use tongs to move the chicken breasts to a large bowl and let cool for 10 minutes before shredding with forks, a hand mixer or stand mixer.

  6. Move the shredded chicken back into the slow cooker to mix with the remaining salsa mixture.

  7. Serve in burritos, tacos, tostadas, taco salad or burrito bowls!


  • This makes A LOT of chicken! It's great for meal prepping, or to use it for multiple meals during the week! Other options are to halve the recipe or to cook the full recipe and freeze half to use another time!

  • The cook time will depend on your slow cooker and the size of your chicken breast! Mine is usually closer to 4 hours.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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