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

How to Make Mexican Shredded Chicken


  1. Drizzle olive oil in bottom of empty crock pot.
  2. Arrange chicken pieces on top of oil
  3. Add all additional ingredients.
  4. Mix well to combine be sure all pieces of chicken are well coated.
  5. Cover and set for 10 hours on low.
  6. When 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!

Printable Recipe Card

About Mexican Shredded Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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