Shredded Mexi-chicken Recipe

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Shredded Mexi-Chicken

Stephanie Miller


Versatile and wonderful, this is a great recipe to throw in the slow cooker in the morning and just dive into when you get home! Shreds like a dream! Chicken could be used for fajitas, quesadillas, Mexican seasoned casseroles, chicken tortilla soups, etc. Leftovers freeze nicely, too.

★★★★★ 2 votes
varies depending on what entrees you use it in
10 Min
6 Hr


1 large
onion, sliced into 1/4 inch rounds
boneless skinless chicken breasts
1 can(s)
rotel (or diced tomatoes jalapeno)
pepper, to season
1 tsp
2 clove
minced garlic


1Lay the onion rounds in the bottom of the slow cooker. (I just don't like my meat touching the crock. I think it changes the texture, but maybe I'm crazy. I also like the juices to circulate all around the meat.)
2Lay the boneless skinless chicken breasts on top of the onions. Pour the RoTel over the top. Season with pepper, cumin, and garlic.
3Cook on High 4-6 hours. (My cooker will automatically switch to Warm until I get home.) This should shred very easily with a fork. It will be very juice and have lots of broth too, if you'd like to make a soup out if it as well.
4I like to add another teaspoon cumin once it's shredded and put the lid back on while I chop lettuce and get everything ready to for the rest of the meal. If you feel the cumin flavor has lots its pep, this is a quick way to recharge the meat!

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Healthy