Mexican Spicy Shredded Chicken (Crock Pot)

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

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!

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.


Most Helpful

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!

lcdenner July 18, 2011

Yummy! My husband and I loved the spicy kick. Too hot for my kids. The second time I made this recipe, I omitted the cayenne pepper and hot sauce. It was just as good, and the kids gobbled it up. I used the chicken to make flautas and taquitos.

Hungry Gut January 20, 2010

Very tasty. I cooked mine closer to 9 hours, which was probably a bit too long as the chicken was slightly dry. We used it in Chicken Nachos with tortilla chips, black beans, corn & salsa. DELICIOUS.

amy laree January 13, 2010

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