Mexican Spicy Shredded Chicken (Crock Pot)

READY IN: 8hrs 15mins
Recipe by Shiraz

This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!

Top Review by lcdenner

I make this recipe for work pot lucks all the time when we do a taco bar. Everyone loves it and raves about it every time. Too spicy for some, but I love it! Tonight I tried adding a home grown Anaheim pepper so hopefully it will be tasty with that. I am letting it simmer on low overnight for lunch tomorrow. Every time I have made this by the recipe it has turned out super tender. One time I made it on high in the crock pot and cut the cooking time in half and it still turned out awesome!

Ingredients Nutrition


  1. Add all ingredients to slow cooker, mix well.
  2. Chicken should be covered by liquid, if not, add more water.
  3. Cook on low 8 hours.
  4. The chicken should be falling apart already, just continue to shred it.

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