Slow Cooker Shredded Mexican Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 3.4 g
  • Cholesterol: 86.7 mg
  • Sodium: 795.1 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 32.1 g

View full nutritional breakdown of Slow Cooker Shredded Mexican Chicken calories by ingredient
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Great served over rice or by itself Great served over rice or by itself
Number of Servings: 6


    2 pounds chicken breasts
    a few sprays olive oil (estimate 1t total)
    1/2 cup mild salsa (medium if you like spicy)
    3 tablespoons brown sugar
    1 4 oz. can mild diced green chilies
    1 14.5 oz. can diced tomatoes, drained
    1 tablespoon chili powder
    1 1/2 teaspoons salt
    1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
    1/2 tsp EACH smoked paprika, dry oregano, pepper
    1/2 teaspoon ground chipotle chili pepper (optional for more heat)
    1 teaspoons liquid smoke


Spray chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WINTERFYRE.

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