Crock Pot Shredded Mexican Style Chicken
Sometimes crock pot meals involve some prepping before they even go in the slow cooker. But some, like this fab recipe is super simple. And I need super simple and easy, how about you?
Once made you have enough shredded chicken to do so many different meals with. I made my kids quesadilla’s and tacos. You could make my Chicken & Bean stew. I even threw some over my salad the other day!
Basically, this is a perfect make ahead meal that you can portion out and freeze in ziploc gallon bags and pull out when you’re ready to make up your dinner. What’s not to love about that!
When I was searching online for a great recipe I came across Good Life Eats and adapted from there. Knowing my family would not like too much spice I went with only 1 tablespoon of chili powder, the original recipe uses a jalapeno which the hubby would love but not the kiddies. So on my recipe 1 tablespoon of chili powder only gave a slight hint of Mexican spice, not much. I probably could have used 2 tablespoons without too much complaint from the kids.
- 4 pounds boneless, skinless chicken breasts ( had 5 whole breasts)
- 2 cups Marinara Sauce (no sugar added) or 1-15 oz. can tomato sauce
- 1 cup water
- 2 tablespoons dried onion flakes
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 -3 tablespoons chili powder
- Place one cup of sauce on the bottom of the crock pot. Add the chicken.
- Mix all the rest of ingredients in a small bowl then pour over the chicken.
- Cook on high 4 hours or low 6.
- Remove whole breasts and shred chicken with your fingers or you can use 2 forks to separate the meat.
- Place all the shredded chicken back into the crock pot and mix it into the sauce.
- Keep on low until ready to eat!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
Could you sub beef or pork in this recipie to switch it up and if so how long would you cook it? Thankyou
You could certainly switch to beef or pork but since I’ve not tested it out, I’d just be guessing on how long to cook it.
I just put the chicken on. I used about half the spices as I don’t know if the recipe is too much for me. I’ll see. Can add more.
Also made two batches of Apple pumpkin muffins. Your recipes are wonderful and easy to make.
thank you!
I made this for dinner tonight – THANK YOU so much!! I have been in such a rut lately – this totally got me out of it! Yummy!
So glad you liked it!
I am going to try that crock pot chicken taco recipe tomorrow! Thanks–I love the idea of a meal planner w/o the oven 😉 xx
Mmm.. looks and sounds great!