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Looking for a no-fuss dinner that’s packed with flavor and perfect for feeding a family—or stocking the freezer? This slow cooker Mexican shredded chicken is the answer. It’s smoky, slightly spicy, incredibly tender, and loaded with protein and fiber thanks to the black beans. Whether you’re making tacos, burrito bowls, or meal-prep lunches, this recipe is a winner every time!

If you’ve spent any time here, you know I love my slow cooker as a homeschooling mama to five. This meal is no exception! Whether it’s over rice, in tortillas, or on our late night nachoes, this is a perfect dump and go recipe!

Why You’ll Love This Slow Cooker Mexican Shredded Chicken

Hands-off cooking — Just dump, set, and forget it.
Budget-friendly ingredients — Uses pantry staples like beans, tomatoes, and spices.
Versatile — Serve it over rice, wrap it in tortillas, or pile it onto nachos.
Freezer-friendly — Make once, enjoy all week.

Ingredients You’ll Need

2 lbs. boneless, skinless chicken thighs
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

How to Make Slow Cooker Mexican Shredded Chicken

Add chicken thighs to the bottom of a 5 or 6-quart slow cooker.
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, then stir to coat the chicken and make sure it’s submerged in the liquid.
Cook on high for 3-4 hours or low for 6-8 hours.
About 30 minutes before the cooking time is up, remove the lid and shred the chicken right in the slow cooker using two forks. Stir everything together.
Cover and cook for the remaining 30 minutes to soak up all the flavors.
Remove the lid, squeeze in the fresh lime juice, and stir in chopped cilantro. Taste and adjust seasoning if needed.

How to Serve Mexican Shredded Chicken

This slow cooker Mexican shredded chicken is good on everything. Try it:

Over plain brown rice or cilantro-lime rice
Wrapped in tacos or burritos
Spooned over nachos with melted cheese
In enchiladas or stuffed peppers
On top of salads or baked potatoes

Top it with a dollop of sour cream, avocado, shredded cheese, or cilantro-lime sauce for the perfect finish.

Storage & Meal Prep Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in meal-sized portions for up to 3 months.
Reheat: Warm on the stove or in the microwave with a splash of broth if needed.

This recipe makes a generous batch, so it’s ideal for meal prep or feeding a crowd!

A Simple Recipe You’ll Come Back to Again and Again

If you need a reliable, flavorful, and healthy slow cooker recipe, this slow cooker Mexican shredded chicken is going straight to the top of your list. It’s smoky, juicy, freezer-friendly, and endlessly customizable—everything a busy cook needs!

Let me know how you served yours!

Slow Cooker Mexican Shredded Chicken

This delicious, healthy slow cooker recipe is as easy as it is versatile. This flavor-packed chicken is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Servings: 4 to 6

Ingredients Method Notes

Ingredients

2 lbs. boneless skinless chicken thighs
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

Method

Add chicken thighs to 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 thighs 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 lid and shred chicken while in the slow cooker with two forks.
Stir to combine shredded chicken with other ingredients.
Cover and cook for remaining 30 minutes to allow 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.

Notes

Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.