Mexican Shredded Chicken (Slow Cooker)
An easy slow cooker Mexican salsa chicken recipe that delivers tender shredded chicken with almost no effort. Just add 3 ingredients to the slow cooker, let it cook, then shred and serve in wraps, tacos, bowls or even lunches the next day.
Why We Love This Shredded Mexican Chicken Recipe:
- Only 3 main ingredients
- No browning or extra prep needed
- Left with a thick sauce, without extra liquid
- Super easy dinner to come home to
- Makes great leftovers
Ingredients to Make Mexican Salsa Chicken (Gluten-Free)
You only need a few simple ingredients for this one, which is exactly why it works so well on busy days:
- 700g chicken breast (1.5 lb / about 3 to 4 chicken breasts)
- 1 jar salsa (14 – 16 oz / 400 – 450 g) – any level of spice works
- 1 sachet gluten-free fajita seasoning or 3 tablespoons homemade gluten-free fajita seasoning
- optional: salt & pepper (however, the fajita seasoning can already have enough)
How To Make Slow Cooker Mexican Salsa Chicken – Step By Step
Step 1: Place the chicken breasts into the slow cooker.
Step 2: Sprinkle over the gluten-free fajita seasoning.
Step 3: Pour the salsa over the top, and turn the chicken a few times so that everything is coated evenly.
Step 4: Place the lid on, and cook on low for 4 to 5 hours, or high for 2 to 3 hours, until the chicken is tender. If using chicken thigh, you could leave on low for longer (up to 8 hours if needed) without it drying out.
Step 5: Use two forks to shred the chicken directly in the slow cooker, then stir the shredded chicken back through the sauce until evenly coated. Serve!
Mexican Salsa Chicken Serving Ideas
We love serving this in gluten-free tortilla wraps with:
- shredded lettuce
- diced tomato/fresh tomato salsa
- grated cheese
- avocado/Guacamole
- sour cream
Ways To Use Leftover Salsa Chicken
This recipe often makes enough for another easy meal the next day.
You can use leftovers in:
- gluten-free quesadillas
- nachos
- rice bowls
- loaded baked potatoes
- stuffed sweet potatoes
- gluten-free enchiladas
- toasted/grilled sandwiches
- lunchbox wraps
- taco rice cups
How To Store and Freeze
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled portions for up to 2 months.
- Reheat gently in the microwave, or in a pan until hot.
Common Questions
Can I use chicken thighs?:
Yes – chicken thighs stay very tender and shred beautifully too. You can even leave the slow cooker on low for a lot longer if using thighs.
How Spicy Is This?:
The level of spice will be based on the salsa you use, and the level of spice of the gluten-free fajita seasoning you use.
Why is my chicken watery?:
Some salsa brands contain more liquid than others. Leaving the lid slightly open at the end of the slow cooking process for about 30 minutes usually solves this. Be sure not to add water to the slow cooker!
Mexican Shredded Chicken (Slow Cooker)
Equipment
- Slow Cooker (Crockpot)
Ingredients
- 700 grams (1.5 lb) chicken breasts
- 1 jar salsa, mild, medium or hot
- 1 packet gluten-free fajita seasoning
- Optional: squeeze of lime before serving
Instructions
- Place the chicken breasts into the slow cooker.
- Sprinkle over the gluten-free fajita seasoning.
- Pour the salsa over the top.
- Turn the chicken a few times so everything is coated evenly.
- Cook on low for 4 to 5 hours or high for 2 to 3 hours until the chicken is tender, and can be pulled apart with a fork.
- Use two forks to shred the chicken directly in the slow cooker. Stir everything back through the sauce until evenly coated.
Recipe Notes:
- No extra liquid is needed – because chicken releases moisture as it cooks, you don’t need extra stock/broth or water.
- A ‘chunky’ salsa usually gives the best texture.
- Chicken thighs can also be used.
Nutrition Information:
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