Mexican Shredded Chicken

Melissa L


I have a habit, not sure if its good or bad, of just throwing together whatever looks good. Especially in a crock pot! I didn't actually measure any of these ingredients (except I do know I had 7 pounds of chicken). Afterwards it looked and smelled so good I figured I'd better write it down or I'd never be able to make it again! ;) That being said - adjust anything you like to your own standards.

NOTE: The canned coconut milk is very, very thick so I added a little water to thin it down enough to stir the lumps out.

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15 Min
10 Hr
Slow Cooker Crock Pot


3 Tbsp
olive oil
7 lb
boneless, skinless chicken breasts & thighs
18 oz
4-6 oz
coconut milk, canned
2 tsp
favorite hot sauce
2 Tbsp
lemon juice
2 tsp
red wine vinegar
1/4 c
taco seasoning
1/2 tsp
1 tsp
2 tsp
garlic powder
1 tsp
cajun seasoning
1 tsp
oregano, dried
2 Tbsp
chicken boullion, powdered
2 Tbsp
chives, dried


1Drizzle olive oil in bottom of empty crock pot.
2Arrange chicken pieces on top of oil
3Add all additional ingredients.
4Mix well to combine be sure all pieces of chicken are well coated.
5Cover and set for 10 hours on low.
6When its all done use two forks to shred. I took mine out of the broth and used flour (no longer gluten free if that matters) to thicken it. Good served over noodles, rice or toast. Or even by the forkful!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Gluten-Free, Dairy Free, Soy Free