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Homemade 5-Ingredient Crock Pot Mexican Shredded Chicken photo

5-Ingredient Crock Pot Mexican Shredded Chicken

This 5-Ingredient Crock Pot Mexican Shredded Chicken is SO EASY! Just five simple ingredients create a flavorful, versatile dish that everyone will love.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3 lbs boneless skinless chicken thighs or breasts
  • 1 can (7-oz) diced green chilis mild or hot depending on preference
  • 1 large yellow onion diced
  • 1 can (14-oz) enchilada sauce
  • 1 cup red salsa
  • to taste sea salt

Equipment

  • Crock Pot
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Shredder or two forks

Method
 

Instructions:
  1. Step 1: Prepare the Chicken - Place the 3 lbs of boneless skinless chicken thighs or breasts into the bottom of your crock pot. There’s no need to trim or season the chicken yet; it will absorb all the flavors as it cooks.
  2. Step 2: Add the Vegetables - Sprinkle the diced large yellow onion over the chicken. The onion will soften and infuse the chicken with its sweet flavor.
  3. Step 3: Mix in the Sauces - Pour the 1 (14-oz) can of enchilada sauce and the 1 cup of red salsa over the chicken and onions. This combination will create a luscious sauce that makes the chicken flavorful and juicy.
  4. Step 4: Stir in the Green Chilis - Add the 1 (7-oz) can of diced green chilis on top of the mixture. If you prefer a spicier kick, consider using hot green chilis.
  5. Step 5: Season and Cook - Sprinkle a pinch of sea salt over the top, place the lid on the crock pot, and set it to cook on low for 6-8 hours or on high for about 4 hours. The longer it cooks, the more tender and flavorful the chicken will become.
  6. Step 6: Shred and Serve - Once the cooking time is up, remove the chicken from the crock pot and shred it using two forks or a hand mixer. Return the shredded chicken to the pot and stir it into the sauce. Serve immediately or store for later use.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • This dish freezes beautifully; let it cool completely before freezing.
  • Use cauliflower rice for a low-carb meal option.
  • Wrap the chicken in lettuce leaves instead of tortillas for a fresh taco alternative.
  • Consider adding avocado slices or guacamole for extra flavor.