Mexican Style Shredded Chicken

The crock-pot is great for Mexican food that needs to be cooked at a low temperature for a long time. This shredded chicken is great for burritos, tacos, nachos or sandwiches. Try it this weekend for Cinco de Mayo!


  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 onion finely chopped
  • 1/2 cup chicken broth

How to make it

  1. In a small bowl combine chili powder, cumin, oregano, salt and pepper and mix well.
  2. Rub the mixture into the chicken breasts and place them into a crock pot.
  3. Add the onions and pour the chicken broth over everything.
  4. Cover and cook on low for at least 6 hours.
  5. Shred chicken in crock pot with forks and serve (Serves 8-10).

Helpful Hints

  • If you don’t have chicken broth you can make some with a cup of hot water and a chicken bouillon cube.
  • If you forget to defrost your chicken, throw it in frozen! Just give it a couple more hours to cook.
  • Prepare the seasoning mix the night before and place it in a ziploc bag overnight to marinate with the chicken and chopped onion.┬áIn the morning, you can just dump the contents of the bag into the crock pot and add the chicken broth.

Recipe courtesy of The Everything Tex-Mex Cookbook by Linda Larsen (recipe pg 150).

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