Slow Cooker Mexican Shredded Chicken


  • 4 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mild salsa (or medium if you like more kick)
  • 4 tablespoons brown sugar
  • 1 can (4 oz) diced green chilies
  • 1 can (14.5 oz) fired roasted tomatoes, drained
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon pepper
  • 1 teaspoon liquid smoke


  • Dash of hot sauce


  1. Place chicken breasts in the bottom of your slow cooker and drizzle with the olive oil. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 5 to 6 hours or until chicken is tender enough to shred.
  2. Remove chicken to a cutting board, and shred. Return shredded chicken to your slow cooker and cook for another 20-30 minutes to absorb some of the juices. If desired, drain some of the all excess liquid or use a slotted spoon when. Add a few dashes of hot sauce at this point if you want more kick.

Recipe Notes

Whatever you make with this, top it with shredded cheese, lettuce, sour cream, avocados, fresh cilantro, etc. It's amazing!


Please make sure you use smoked paprika and not just regular. It makes a difference in this!