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Slow Cooker Mexican Shredded Chicken

  • Author: smileyspoints
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: approx. 6 cups


2 lbs. boneless, skinless chicken breasts
2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper
Salt and black pepper, to taste
2 limes, quartered
¼ c. fresh cilantro, chopped


Unroll and add chicken breast to the bottom of a 5 or 6-quart slow cooker crock.
Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper.
Season with salt and black pepper, to taste.
Stir to combine, making sure the chicken breasts are coated and submerged in the liquid.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
30 minutes before done cooking, remove the lid and shred chicken while in the slow cooker with two forks.
Stir to combine shredded chicken with other ingredients.
Cover and cook for the remaining 30 minutes to allow the chicken to absorb the flavors.
Remove lid and squeeze fresh lime juice into the crock.
Add cilantro and stir to combine.
Season with additional salt and black pepper, if desired.
To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice.
Top with cilantro-lime sauce if desired.
Serve with remaining lime wedges.


  • Serving Size: 3/4 cup

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