Mar
20

Slow-cooked Mexican Chicken

By · Print This Post Print This Post

untitled-22

.

.

.

This is a standard dish in our house because it is so easy and yummy. My kids even like it! The chicken is cooked slowly in the Crock-Pot, so it falls apart easily with a fork. You can use chicken breasts if you prefer white meat. Or, if you’re interested in saving a little money, you can use chicken thighs. I use boneless chicken so I don’t have to remove the bones later. Use the cooked chicken for a variety of Mexican dishes: tacos, enchiladas, burritos, rice bowls, nachos, etc. We typically have tacos the first night, and then use the leftover chicken for rice bowls or enchiladas later in the week.

Slow-cooked Mexican Chicken

Ingredients:

1.5 – 2 lbs. boneless, skinless chicken breasts (or boneless chicken thighs)
1 (1.5 oz.) pkg taco seasoning mix (Make sure it’s gluten-free. We use McCormick brand – mild for my kids.)
1 Cup chicken broth or water (Make sure it’s gluten-free. We use Pacific brand.)
1 Cup salsa or picante sauce

Directions:

  1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
  2. Cover, and cook on low for 8 hours.
  3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Additional notes:

  • In the picture above, we’ve made tacos with cooked corn tortillas, and filled it with the chicken, lettuce, shredded cheese, sliced black olives and diced avocado. Yum!
  • You can also use the meat for enchiladas, taquitos, salads, and more.

I’m linking this recipe to “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker. There you will find even more gluten-free meal ideas.

122 Comments

1

Wow! This sounds great – I can’t wait to try it. I’ve never been to your site before. I found a comment you made on Cafe Mom with this address. You’ve got a lot of good information here. I can’t wait to check in again soon.

2

Thanks for stopping by. Hope you enjoy the chicken. I’ll be posting some yummy Easter-type recipes soon.

3

[...] – Mexican Chicken Salad Slow-Cooked Mexican Chicken on tossed salad with tortilla chips, lettuce, spinach, cilantro, tomatoes, shredded cheddar, and [...]

4

[...] -Chicken Taquitos I’ll be rolling up some slow-cooked Mexican chicken in corn tortillas to make taquitos. I’ll have my husband make his favorite magic cheese dip [...]

5

[...] olive oil 1  1/2 Cups corn oil 12, 6-inch corn tortillas 4 cups chicken, cooked and shredded (Try Slow-Cooked Mexican Chicken.) 12 oz. shredded cheese (about 3 Cups) Cheddar, Monterey Jack, or [...]

6

[...] chopped Avocado, chopped (1/2 avocado per person) Corn and Black Bean Salad (1/4 cup per person) Slow-Cooked Mexican Chicken, shredded (1/2 cup per person) Cheddar cheese, shredded (4 oz. per person) Black olives, sliced [...]

7

[...] nachos last week, I still have some leftover seasoned ground beef. I’ll be adding it to some slow-cooked Mexican chicken and cheese to make enchiladas. I hope I have time to try a new green [...]

8

[...] – Chicken Tacos Slow-cooked Mexican chicken, served with corn tortillas and taco shells, lettuce, shredded cheese, black olives, avocado, [...]

9

We’re trying this tonight! My husband keeps complaining that I’m starving him with the delicious smell coming from the crockpot all day. I didn’t have any taco seasoning on hand so I just made up some of my own. I’m so glad I found your site!

10

Hi there! Just wanted to let you know I referenced your post on my blog.

Thanks for all your great posts!

Emily

12

[...] – Slow-Cooked Mexican Chicken Tacos Using slow-cooked chicken with Mexican spices to put in corn tortillas or crunchy taco [...]

13

[...] gallo. Consider adding it to tacos, salads, or fajitas. Or, as I did here, on top of Cilantro Rice, slow-cooked Mexican Chicken, and shredded [...]

14

[...] – Chicken Tacos We’ll be having tacos with slow-cooked Mexican chicken. I think it’s time to use up some of the peppers I have, too. So, I’m going to add them [...]

15

[...] – Rice Bowls Using up leftover slow-cooked Mexican chicken to top cilantro rice. We’ll add black beans, green chiles, corn, shredded cheese, avocado [...]

16

This sounds delicious and easy. I’m definitely going to try it. My problem is that my crock pot runs too hot and meat dries out quickly. I’m going to have to get a new one soon. I’d love for you to add this to “What can I eat that’s gluten free?” one week.

17

Linda – I have a similar problem with my crock pot. You could probably cook yours in 4-6 hours. I have put the chicken in as late as lunchtime, and still had it ready in time for dinner. That’s also why I add the chicken broth. It keeps it nice and moist. After I’ve shredded the chicken, I always put it back into the crock pot and stir it around in the liquid. I’m surprised I haven’t linked it to “What Can I Eat That’s Gluten Free?” I guess I posted it before I found you. :)

18

[...] – Taquitos Mexican chicken rolled in corn tortillas. Serving with leftover Avocado Salsa and Cilantro [...]

19

I am so making this next week! I have been looking for easy things to make the week after Thanksgiving since I will be hosting it this year. This is perfect! Trying to decide if I will use it for tacos or chicken enchiladas….

20

This looks so yummy! This would be great to have as an alternative to ground beef for tacos and enchiladas. I think I’ll try making some and then freezing the extras for quick meals.

Tell me more about rice bowls. You have many yummy recipes here, I’m definitely bookmarking your site as a favorite!

21

Thanks for stopping by, Julie. Rice bowls are all your favorite taco ingredients, minus the taco shell, on top of rice. For great flavor, you can put the chicken on top of Cilantro Rice. Then, add beans, shredded cheese, avocado, black olives…whatever tastes good to you.

22

[...] – Slow cooker shredded chicken [...]

23

[...] – Rice Bowls I’ll be using slow-cooked Mexican chicken to top Cilantro Rice, black beans, and green chiles. I’ll garnish with shredded cheese and [...]

24

[...] – Shredded chicken tacos, beans and [...]

25

[...] – Chicken Enchiladas I still have some leftover Mexican chicken, so I’m making chicken enchiladas and serving with [...]

26

[...] – Chicken Enchilada Soup I use leftover Mexican chicken, added to a green chile and tomatillo sauce to make this soup. I’ll post the recipe for it [...]

27

[...] I like it as a soup? My husband liked it too. And now I have a new way to use up my leftover Mexican chicken. In the past I’ve used the chicken for rice bowls, salad, taquitos, quesadillas, and tacos. [...]

28

[...] – Slow cooker shredded chicken tacos with black beans and [...]

29

[...] – Enchiladas Salsa Verde Using leftover shredded chicken to make a small pan of enchiladas. Serving with Cilantro [...]

30

[...] – Chicken Tacos Slow-cooking chicken with Mexican spices in a Crock-Pot to make tacos. We’ll have shredded lettuce, cheese, sliced [...]

31

[...] – Chicken Tacos Slow-cooking chicken with Tex-Mex flavors for making yummy shredded chicken. I’ll serve it [...]

32

[...] of Kalyn’s Tomato, Cucumber and Avocado, which is just fabulous.  And rumor has it that her yummy shredded chicken is its name, and I’m looking forward to trying it when it gets a little [...]

33

We tried this today and it was AWESOME! Thank you for a great recipe.

34

Ted – Thanks for the feedback. It’s always nice to hear when a recipe works good for someone else.

35

[...] 1/2 Cup Salsa – Use your favorite recipe or jarred gluten-free salsa. 1 – 2 Cups Shredded Mexican Chicken 2 Cups shredded cheese (Try cheddar, Monterey Jack, and/or mozzarella.) 1/4 Cup sliced black olives [...]

36

I have to feed 40 hungry High School football players this Thursday night and I plan on making this recipe for them. I think they will really enjoy this.

37

[...] – Southwest Chicken Salad A green salad of lettuce, spinach, and cilantro will be topped with Slow-cooked Mexican Chicken, Corn and Black Bean Salad, black olives, shredded cheese, and [...]

38

[...] – Shredded Chicken Tacos I’ll slow-cook chicken breasts with Mexican spices and salsa. Then serve it with corn [...]

39

[...] – Taquitos I ended up having a lot of shredded Mexican chicken leftover last week, so I’ll roll up the rest of it in corn tortillas and serve with Cilantro [...]

40

[...] – Chicken Tacos I’ll use our favorite slow-cooked Mexican chicken for tacos in corn tortillas. We’ll add some refried beans, chopped lettuce, chopped green [...]

41

[...] – Slow cooker shredded chicken tacos – these are a family favorite and while they seem like they are always on the menu, they are [...]

42

[...] every month, the most popular post on CeliacFamily.com is my recipe for slow-cooked Mexican Chicken. It is so simple and easy, but so tasty and so versatile, too. I use the shredded chicken for [...]

43

[...] – Southwest Seven-Layer Salad. My new idea to use up leftover shredded chicken is to layer it with lettuce, black beans, corn, avocado, etc. I just need to come up with a good, [...]

44

[...] with little cooking is what I have planned.  I’m putting the slow-cooker back to work with Shredded Mexican Chicken. It’s a popular choice at our house for easy, delicious meals. Perfect for school [...]

45

[...] of Celiac Family recommends Shredded Mexican Chicken for busy school nights.  Y’all know I love a good slow cooker meal…  Thanks, Heather! [...]

46

I am trying to access your gluten-free chicken enchilada recipe, but the when I click on the picture to access it, there is an error (not available). Is there another location for this recipe? Thanks!

47

Misty – Sorry the link didn’t work for you. Try this link http://celiacfamily.com/chicken-enchiladas/
You can also find it at the Recipe Index.

48

[...] – Chicken Tacos with corn tortillas, lettuce, olives, avocado, [...]

49

[...] – Taquitos with Southwestern Shredded Chicken, Guacamole, and tossed [...]

50

[...] starting my week with slow-cooked Shredded Mexican Chicken. After almost three years and 275 posts, that recipe continues to be one of the most popular posts [...]

51

This sounds absolutely delicious! I’ve just started a Paleo Diet weight loss challenge, and this, over a big bed of lettuce and onions, would be divine. I’ve found a paleo-friendly taco seasoning mix to use, too. Can’t wait to try it out! Thanks a lot. :)

52

I made this yesterday – my FIRST TIME using a slow cooker – and it was delicious.

53

Cori – Welcome to the wonderful world of slow-cookers. :D Thanks for letting us know that this recipe worked out for you.

54

I am making this for the second time tonight. I love this recipe. It’s simple and delicious. I like to use a homemade taco seasoning tho. :-) thanks for the awesome recipe

55

Anna – Thanks for sharing your thoughts with us. I would love to hear what you use for your homemade taco seasoning. Would you mind sharing?

56

HOMEMADE TACO SEASONING MIX  
2 tsp. chili powder
1 1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
Dash cayenne
Combine all ingredients. Use instead of 1 package taco seasoning mix. If not using entire amount, store tightly covered, in a cool dry place. Makes 3 tablespoons.

Super simple, and was delicious. Plusnit’s easy to make more or less spicy depending on the amount of cayenne. :-)

57

[...] - Chicken Taquitos made with shredded chicken served with Cilantro Lime [...]

58

[...] is courtesy of my sister, Jennifer (who is a fantastic healthy southern cook). I found her recipe online here at the Celiac Family Blog. I love this recipe because it makes two meals in one. We normally [...]

59

[...] Wednesday – Chicken Tacos with slow-cooked, shredded chicken [...]

60

[...] slow cooker chicken taco meat reappears this week in this easy to make recipe for Restaurant Style chicken nachos. It’s super [...]

61

[...] followed this recipe because it looked so [...]

62

[...] -  Chicken Tacos with corn tortillas and slow-cooked chicken served with Refried [...]

63

[...] -  Chicken Taquitos made with slow-cooked chicken served with Sweet and Tangy Jicama Slaw from The Dairy-Free & Gluten-Free [...]

64

[...] – Chicken Tacos with avocado, tomatoes, lettuce, onion, [...]

65

[...] Mexican Pulled Chicken adapted from Celiac Family’s Slow-Cooked Shredded Chicken 1 pound boneless, skinless chicken breasts (3-4 small or medium breasts) 1 packet of chicken [...]

66

[...] – Chicken Tacos with shredded chicken, corn tortillas, lettuce, olives, [...]

67

[...] of contenders but determined a crockpot recipe was ideal so that was the tie breaker.  And with this recipe from the Celiac Family looking super quick and easy and sounding delicious it was the big winner! [...]

68

My friends and I recently enjoyed your recipe for a fiesta we had! Thanks for sharing!

69

Thanks, Laura! Glad you enjoyed it.

70

[...] Friday - Shredded Chicken Tacos with Avocado Salsa [...]

71

[...] Tuesday - Shredded Chicken Tacos with sliced black olives, shredded cheese, and Avocado Salsa [...]

72

Love this recipe! I’ve made it several times now, using a homemade taco seasoning recipe from allrecipes.com. It’s so easy and delicious! We usually use it the first day for tacos, and then the next day for nachos. Awesome!

73

So glad you enjoyed it, Jen! I like it on nachos, too. Although, I often make taquitos with the leftovers.

74

[...] Fried Zucchini & Sweet Potato Chips (Karina’s recipe) 5- Chicken Tacos – Slow-Cooked Shredded Chicken 6- Baked Salmon and Ratatouille (from Eat Like a Dinosaur) 7- Pizza (Linda’s Recipe for a [...]

75

[...] Chicken Tacos, Corn and Black Bean Salad Breakfast: Pancakes, Blueberries Lunch: Grilled Chicken Nuggets, Apple [...]

77

[...] Rotisserie Chicken 23- Fish Sticks 24- Hamburgers 25- Chicken Tacos 26- Cashew crusted Salmon 27- Cheryl’s Minty Chicken 28- [...]

78

[...] Shredded Mexican Chicken Rice Bowl with Avocado [...]

80

[...] -  Taquitos made with leftover Mexican Chicken, served with Avocado [...]

81

[...] and DAIRY free!!).  Swoon!  This week she is serving Taquitos made with leftover Mexican Chicken served with Avocado Salsa (which I can testify is delicious), Grilled Steaks with Sweet Potato [...]

83

[...] Wednesday - leftovers [...]

84

[...] Wednesday – Parmesan Tilapia with Rice and Green Beans [...]

85

[...] Wednesday (National Pie Day!) – Celebrating my husband’s birthday with a meal at PF Chang’s, Lemon Meringue Pie at home for dessert [...]

86

[...] Wednesday – Shredded Beef Tacos @Awkward Girl Gets Fit, Avocado Salsa [...]

87

[...] Wednesday – Chicken Tacos with Quick and Easy Guacamole [...]

88

[...] can eat in one dinner, I started eating leftovers for lunch, too. I would top it with leftover Mexican chicken and guacamole, leftover vegetables topped with salad dressing, or even scrambled eggs with salsa [...]

89

[...] Tuesday – Chicken Tacos, Cilantro Rice [...]

90

[...] Wednesday – Baked Ham, Roasted Potatoes, Green Beans [...]

91

[...] Wednesday – Hamburgers, Waffle Fries, Shirley’s Candy Carrot Coins [...]

92

[...] Wednesday – Bacon/Lettuce/Tomato Sandwiches, Rainbow Apple Salad [...]

93

[...]  This week she is serving up Sandwiches and Tropical Fruit Salad with Poppyseed Dressing, Mexican Chicken Bowls with Cilantro Rice (one of my favorite recipes of hers) and Avocado Salsa (also a [...]

94

[...] Wednesday – Bacon-wrapped Chicken Tenders, Wild Rice Salad with Parmesan Dressing (I’ll make it with a Vegan parmesan substitute.) [...]

95

[...] Shredded Mexican Chicken for build-your-own taco/rice bowl/nachos/salad bar [...]

96

[...] Wednesday – Grilled Flank Steak, Roasted Potatoes, Spinach Salad with Mandarine Oranges and Almond Slivers drizzled with Honey Poppy Seed Dressing [...]

97

[...] Shredded Mexican Chicken [...]

98

[...] Wednesday – Chicken Nuggets, Corn on the Cob, Steamed Green Beans [...]

99

[...] serving up Grilled Chicken Breasts with Strawberry Spinach Salad and Honey Poppyseed Dressing, Chicken Tacos and Southwest Chicken Salad with Corn and Black Bean Salad, Flank Steak strips served over [...]

100

[...] Tuesday – Pizza, Tossed Green Salad [...]

101

[…] has some fab things on here menu this week, like Gluten-Free Pizza Dogs with Zucchini Salad, Chicken Tacos, Pizza with Strawberry Spinach Salad, Teriyaki Chicken Tenders, and Easy Garlic Shrimp […]

102

[…] Tuesday – Chili with Butternut Squash Cornbread […]

104

[…] do use my slow-cooker year round to make shredded Mexican Chicken and Pulled Pork. But, I’m more likely to make Chilis and Stews in my slow-cooker during the […]

105

[…] week, I’m using shredded Mexican Chicken from the freezer to make Chicken Tacos and Chicken Rice Bowls. I’m planning to make a large […]

106

[…] Wednesday – Chicken Tacos, Avocado Salsa […]

107

[…] Wednesday – Chicken Tacos, Avocado Salsa […]

108

[…] Thursday – Shredded Chicken Tacos, Avocado Salsa […]

109

[…] Monday – My Favorite Egg Salad Sandwiches with Avocado, Berry Fruit Salad […]

110

[…] Monday – Pulled Pork Sandwiches, Sweet Potato Fries, Spinach sautéed with bacon […]

111

[…] Monday – Pizza and Apple Crumb Pie, as requested by the birthday girl […]

112

[…] to have something that included shredded chicken. A quick Google search led me to this recipe for Mexican seasoned shredded chicken, in the crockpot! (Which ultimately led me to the 5 favorite kitchen items post!) I was super […]

113

[…] Monday – Grilled Burgers and Dogs, grilled potato slices, Berry Fruit Salad […]

114

[…] Monday – Roasted Chicken Legs, Mashed Potatoes, Roasted Broccoli […]

116

[…] Monday – Southwestern Chicken Salad […]

117

[…] Rice Bowls (Cilantro Rice) topped with Shredded Mexican Chicken and Avocado […]

118

[…] Monday – Eating Out […]

119

[…] Nachos (Put chicken in slow-cooker so it’s ready to go at dinner time.), Guacamole (fast recipe with help from Frontera’s […]

120

[…] Chicken Tacos, Corn and Black Bean Salad, […]

121

[…] – Chicken Taquitos with Shredded Mexican Chicken, Avocado […]

122

[…] Tuesday – Chicken Tacos, Avocado Salsa […]

Leave a Comment