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.
![Side view of Shredded mexican chicken in a green speckled bowl next to a plate with tortillas, lettuce and cheese.](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken-3.jpg)
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.
![Shredded mexican chicken in a green speckled bowl next to a plate with tortillas, lettuce and cheese.](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken-5.jpg)
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.
![](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken-Ingredients.jpg)
How to Make Slow Cooker Shredded Mexican Chicken
Step 1. Place all of the ingredients into your slow cooker.
![Ingredients to make Slow Cooker Shredded Mexican Chicken in a Thermomix bowl.](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken.jpg)
Step 2. Cook until the chicken is cooked through.
![Mexican Chicken cooking in Thermomix bowl.](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken-2.jpg)
Step 3. While still hot, carefully shred the chicken before serving.
![Gold fork holding up shredded Mexican chicken.](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken-4.jpg)
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.
I prefer to use chicken breast, however you can also use chicken thighs.
I let the chicken cool for approximately 10 minutes before shredding with either two forks or using a handheld mixer on a low speed.
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
![Shredded mexican chicken in a green speckled bowl next to a plate with tortillas, lettuce and cheese.](https://createbakemake.com/wp-content/uploads/2023/05/Slow-Cooker-Mexican-Chicken--300x300.jpg)
Slow Cooker Mexican Chicken
Equipment
- Slow Cooker
Ingredients
- 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
Looking for More?
You can find more simple and delicious recipes in our books and eBooks – shop the range here.
![thermobliss book set](https://createbakemake.com/wp-content/uploads/2022/10/CompleteSet_13Books_Oct2022.png)
Leave a Reply