Crockpot Mexican Chicken

Square overhead image of crockpot chicken tacos on a white plate on a white table.

5 from 4 votes

Use this slow cooker Mexican chicken for tacos, casseroles, salads, burritos, enchiladas, rice bowls, and more!

Course Dinner

Cuisine Mexican

Keyword crock pot Mexican chicken, crockpot chicken tacos, crockpot mexican chicken, crockpot shredded chicken tacos, slow cooker mexican chicken

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 208kcal

Author Blair Lonergan

Ingredients

1 (14.5 ounce) can fire-roasted diced tomatoes, not drained
1 (4 ounce) can diced green chiles, not drained
1 cup diced onion (I use frozen diced onion as a shortcut)
2 lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 (1 ounce) packet taco seasoning (increase to 2 packets of seasoning for more flavorful, zestier chicken)
Optional toppings for serving: tortillas or taco shells, shredded cheese, lettuce, tomatoes, salsa, avocado or guacamole, sour cream, fresh cilantro, sliced jalapeños, lime juice squeezed from fresh limes, sliced olives, sliced green onions, minced red onion, or quick pickled red onions

Instructions

Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Arrange the chicken on top.
Sprinkle the taco seasoning over the chicken. Add the remaining tomatoes, chilies, and onion on top.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Use two forks to shred the meat. Stir the shredded chicken back into the sauce and cook for a few more minutes, until warmed through.

Notes

Alternate Instant Pot Instructions:

Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.

Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.

Secure the lid on the pot. Close the pressure-release valve.

Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)

When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to “vent” for quick release if you’re in a hurry, or continue natural release.

Shred with two forks. Return chicken to pot, stir, and serve.

Nutrition