Go Back
Print
Mexican Shredded Chicken in a slow cooker

Slow Cooker Mexican Shredded Chicken

Slow Cooker Mexican Shredded Chicken is a simple and delicious creamy shredded chicken recipe. This recipe is perfect for tacos, burritos, and as a dip!

Course Dinner
Cuisine Mexican
Keyword crock pot mexican shredded chicken recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 291 kcal
Author Sandy Clifton

Ingredients

  • 3 Chicken Breasts, skinless/boneless
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 cloves Garlic, pressed
  • 1 (15 oz) can Corn
  • 1 (15 oz) can Black Beans, drained & rinsed
  • 1 med Onion, diced
  • 1 cup Salsa*
  • 1 (8 oz) pkg Cream Cheese

Instructions

  1. Place the chicken breasts into the slow cooker. Sprinkle the salt and pepper over them.

  2. Cover the chicken with the garlic, corn, black beans, onion, and salsa.

  3. Cook on Low for 6-7 hours, or High for 2-3 hours, until chicken is tender and easily shreds.

  4. Remove chicken to a plate.

  5. Add the cream cheese in chunks and stir well to incorporate.

  6. Shred the chicken using two forks. Then add it back into the crock. Stir well. Place the lid back on the slow cooker.

  7. Turn slow cooker to Warm, and it will be ready for tacos, burritos, or for dipping tortilla chips into it!

  8. Garnish with jalapeƱos, cilantro, salsa, sour cream, cheese, tomatoes, or whatever you like!

Recipe Notes

Use a salsa that you enjoy eating. This is the main seasoning, so use a good one!