This delicious, healthy Slow Cooker Mexican Shredded Chicken is as easy as it is versatile. This flavor-packed chicken is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice.
Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.
Slow Cooker Mexican Shredded Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 cans Rotel fire-roasted diced tomatoes & green chilies undrained
- 2 cans cans black beans (15 ounces) rinsed and drained
- 3-4 cloves garlic minced
- 1 small jalapeno pepper finely diced
- 1½ Tablespoon hickory-flavored liquid smoke
- 2 teaspoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 limes quartered
- ¼ cup fresh cilantro chopped
Add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
- Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
- Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
- To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!
Tips for Safe and Delicious Chicken
- Be sure to cook fresh or previously frozen chicken within 2 days of purchasing it.
- Don’t refreeze previously frozen chicken meat. Double check before buying meat at your grocery store to determine if it has been frozen and defrosted.
- Never thaw frozen chicken at room temperature as this will allow harmful bacteria to grow. Instead, place frozen chicken in a glass dish and defrost in the refrigerator.
- Be sure to refrigerate chicken within 2 hours of cooking it.