Slow Cooker Mexican Chicken

Made with just THREE ingredients, it doesn’t get better (or easier!) than this Slow Cooker Mexican Chicken!

This 3 Ingredient Mexican Chicken can be cooked in both a traditional slow cooker OR a Thermomix using the slow cooking mode. It makes a delicious filling in wraps, enchiladas, burritos or add to nachos.

This Shredded Mexican Chicken is one of our favourite easy meals that is enjoy by our entire family – always a win right?! I love that I can just put the ingredients into my slow cooker and then let the machine do all of the work!

You will love:

• This Slow Cooker Mexican Chicken takes less than 5 minutes to prepare.
• You will need just THREE ingredients for this recipe.
• It can be made either using a traditional slow cooker OR using the slow cooking mode on a Thermomix.
• The serving options for this Mexican Chicken really are only limited by your imagination – and taste! My kids love it served with lettuce, cheese, tomato and extra salsa in wraps. It is also delicious served in Brioche buns.

Ingredients

You will also find the full list of ingredients plus both conventional and Thermomix cooking methods in the recipe card below.

• Chicken Breast – you can also use chicken thigh if you prefer.
• Salsa – I use a mild salsa to make this recipe suitable for my kids however you can use salsa with more heat if you prefer.
• Mexican Spice Mix – either homemade or store bought spice mix can be used. Alternatively, Taco seasoning can be used.

How to Make Slow Cooker Shredded Mexican Chicken

Step 1. Place all of the ingredients into your slow cooker.

Step 2. Cook until the chicken is cooked through.

Step 3. While still hot, carefully shred the chicken before serving.

Recipe Hints and Tips

• Chicken Thigh can also be used. Don’t be scared to use Chicken Breasts, they stay lovely and moist during cooking.
• If cooking in a Thermomix, you will need to cut the chicken into 5-6cm pieces.
• The cooking time may vary depending on the size/thickness of the chicken.
• Bulk up with recipe with the additional of finely chopped onion and celery.
• You can also add a tin of black beans, add at the beginning of the recipe if using.
• The cooked chicken can be stored in the fridge and is best consumed within four days.
• To freeze, place the shredded chicken into a freezer safe container and freeze for up to two months.

You may also like:

• The Best Slow Cooked Beef Recipe
• Slow Cooker Pasta Bake
• Chicken Sandwich Filling
• Family Friendly Slow Cooked Beef Casserole
• Slow Cooker Curried Beef and Vegetables
• Thermomix Chicken Curry
• Easy Beef Kofta | Family Friendly
• Creamy Chicken Pesto Pasta
• Easy Chicken Rissoles

Slow Cooker Mexican Chicken

Made with just THREE ingredients, it doesn't get better (or easier!) than this Slow Cooker Mexican Chicken! 

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 3 minutes mins

Course Dinners

Cuisine Mexican

Servings 6 people

Calories 204 kcal

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• ▢ 1 kilogram Skinless Chicken Breast
• ▢ 2 tablespoon Mexican Spice Mix
• ▢ 250 grams Mild Salsa

Instructions

 

• Place all of the ingredients (keeping the chicken breasts whole) into Slow Cooker and gently stir to coat.
• Cook for 3 hours on high OR 5 hours on low heat. Test the chicken to ensure it has cooked.
• Allow the chicken to cool for 10 minutes before shredding.

Thermomix Instructions

• Insert the slow cooker attachment into your Thermomix bowl.
• Roughly chop the chicken into 5cm pieces.
• Place all of the ingredients into Thermomix bowl.
• Select the highest temperature and cook for 4 hours or until the chicken is cooked through when tested.
• Allow the chicken to cool for 10 minutes before carefully removing the slow cooker attachment.
• Mix for 4 seconds, speed 2 to shred. Mix for longer if you would prefer smaller pieces of chicken.

Notes

• • Chicken Thigh can also be used. Don’t be scared to use Chicken Breasts, they stay lovely and moist during cooking.
  • If cooking in a Thermomix, you will need to cut the chicken into 5-6cm pieces.
  • The cooking time may vary depending on the size/thickness of the chicken.

• • Bulk up with recipe with the additional of finely chopped onion and celery.

• • You can also add a tin of black beans, add at the beginning of the recipe if using.

• • The cooked chicken can be stored in the fridge and is best consumed within four days.

• • To freeze, place the shredded chicken into a freezer safe container and freeze for up to two months.

Nutrition

Calories: 204kcalCarbohydrates: 3gProtein: 36gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 107mgSodium: 534mgPotassium: 724mgFiber: 1gSugar: 2gVitamin A: 328IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Keyword 3 Ingredient Mexican Chicken, Shredded Mexican Chicken, Slow Cooker Mexican Chicken, Slow Cooker Recipes

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