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Home » Crockpot

Slow Cooker Spicy Shredded Mexican Chicken

May 17, 2017 by Morgan 9 Comments

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Slow Cooker Spicy Shredded Mexican Chicken. Almost as easy to make as it is delicious. Great for tacos, enchiladas, burritos, and more! | hostthetoast.com

Slow Cooker Spicy Shredded Mexican Chicken. Almost as easy to make as it is delicious. Great for tacos, enchiladas, burritos, and more! | hostthetoast.com

This month is like an experiment in how many lazy dinners I can make. And how many days in a row I can use my slow cooker before actually putting it back into the cabinet. And how many tacos I can stomach. 

Especially that last one. I bought a jumbo-sized package of tortillas at the wholesale grocery store a few weeks ago and I'm starting to realize that it possibly might have been a little excessive. Like maybe in the realm of 200 tortillas too many. But you live, you learn, and you eat a few hundred tacos-- we all have had far less delicious problems.

Slow Cooker Spicy Shredded Mexican Chicken. Almost as easy to make as it is delicious. Great for tacos, enchiladas, burritos, and more! | hostthetoast.com 

If you've been around here for a while, you might be thinking, "Morgan, this recipe reminds me of those Chicken Tinga Tacos you made a few years back," and you're right. They're similar... SUPER similar.  As in "they're both slow cooked shredded chicken smothered in a smoky tomato-chile sauce, which you can use for burritos, enchiladas, nachos, or tacos" similar.

The truth is that when I started making this Slow Cooker Spicy Shredded Mexican Chicken, I fully intended to make those tinga tacos (just for myself, just because I had all of those tortillas to use up). Or I guess I should say that I intended to make something sort of like them, but with the groceries I had on hand. I took a few liberties with the flavors, like increasing the amount of tomato, mixing in some honey, and simplifying the ingredients, but I figured that generally, they'd taste pretty much the same.

Slow Cooker Spicy Shredded Mexican Chicken. Almost as easy to make as it is delicious. Great for tacos, enchiladas, burritos, and more! | hostthetoast.com

I figured wrong, of course.

They were undeniably similar, sure, but this recipe deserved its own spot on the blog. This filling felt hearty and substantial, while the tinga tacos were much lighter. This time, the liquids formed more of a sauce that could be spooned over the shredded chicken rather than a flavored broth. The tomato flavor was strong and not at all masked by the chipotles or any added stock like in the tacos from before, and it relied on honey and lime juice to add character rather than a longer list of spices like the last time. 

Yup, it was definitely a new recipe-- one that made me happy to once again be having tacos for dinner. I'm telling you, I'd eat tacos like these every day.

Slow Cooker Spicy Shredded Mexican Chicken. Almost as easy to make as it is delicious. Great for tacos, enchiladas, burritos, and more! | hostthetoast.com

So was this Slow Cooker Spicy Shredded Mexican Chicken better than the last version? Honestly, it's hard for me to say-- they each have their own things going for them. If you want something a little more filling and saucy, go with this version. If you want something that plays more with spices but is still light, go with the tinga. Or better yet, just make both and be your own judge. Double the tacos sounds like a good plan to me. 

Come by and grab some tortillas while you're at it. I've got plenty to spare.

Slow Cooker Spicy Shredded Mexican Chicken. Almost as easy to make as it is delicious. Great for tacos, enchiladas, burritos, and more! | hostthetoast.com

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Slow Cooker Spicy Shredded Mexican Chicken


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5 from 3 reviews

  • Author: Morgan
  • Total Time: 4 hours 10 minutes
  • Yield: 6-8 servings 1x
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Ingredients

Units Scale
  • 2 ½ pounds boneless, skinless chicken thighs
  • 2 ¼ cups (about 20 ounces) crushed tomatoes
  • ¼ cup honey
  • ¼ cup finely minced chipotles plus sauce from canned chipotles in adobo
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 3 limes
  • ¼ cup chopped cilantro
  • Taco fixings such as tortillas, chopped tomatoes, queso fresco, and additional cilantro, to serve.

Instructions

  1. In the bowl of a slow cooker, combine the chicken, crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  2. Cover and cook on low until the chicken can be easily shredded, about 4-5 hours.
  3. Shred the chicken and mix into the sauce. Stir in lime juice and chopped cilantro. Adjust seasonings to taste.
  4. Use as a filling for enchiladas, burritos, or tacos.
  • Prep Time: 10 mins
  • Cook Time: 4 hours

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Comments

  1. Alicia says

    April 18, 2018 at 12:00 pm

    Is there a recipe for the salsa verde pictured in center of tacos on the plate with what looks like some advacados or tomatillos possibly? Looks fab. Going to make it for my graduation party 🙂

    Reply
    • Morgan says

      April 25, 2018 at 10:18 pm

      Hi Alicia! I made these with avocado crema-- the recipe for it is in this post: https://hostthetoast.com/blackened-fish-tacos-avocado-cilantro-sauce/ 🙂

      Reply
  2. Jeanne says

    August 02, 2018 at 9:15 am

    You can always freeze some of those tortillas. I put them in ziplock bags of 6 or so. Just right for my husband and I.
    I have just discovered your blog and shredded chicken in the crockpot.

    Reply
  3. Rose Mary George says

    March 23, 2019 at 8:10 am

    Wow! This looks amazing!

    Reply
  4. Hannah says

    December 13, 2020 at 3:23 pm

    I absolutely LOVE this recipe, especially with red onions and guac. This is my go to when I'm craving chicken tacos.

    Reply
  5. Alayna says

    March 22, 2021 at 8:02 pm

    Hey, what can I add to make this spicer?

    Reply
  6. Tricia says

    April 05, 2022 at 10:45 am

    Can I substitute chicken breasts for the thighs?

    Reply
    • Morgan says

      April 08, 2022 at 12:37 pm

      Yes, chicken breast will work fine! They just tend to dry out easier, so make sure you cook them on low and don't let them stay in longer than necessary.

      Reply
  7. John Brittain says

    October 29, 2022 at 8:24 am

    Quick question what’s a 1/4 of a cup of chipotles in grams thankyou

    Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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