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How to Make Slow Cooker Mexican Shredded Chicken [Step-by-Step Guide]

Author: Diana
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Prep 5 minutes
Cook 3 hours
Slow Cooker Mexican Shredded Chicken bursts with bold spices, tender texture and a whisper of heat—think juicy pulled chicken ready to star in crisp salads, loaded burritos, cheesy quesadillas or quick weeknight tacos. This recipe is all about low effort, high flavor, and endless style possibilities—just like finding a classic trench you can wear three ways.
Servings 5 servings
Course Dinner
Cuisine Tex-Mex

Ingredients

  • ▢2 lbs boneless skinless chicken breasts
  • ▢1 cup Zesty Italian Dressing
  • ▢2 tsp minced garlic
  • ▢1/2 tbsp chili powder
  • ▢1/2 tbsp ground cumin
  • ▢3 tbsp dry ranch dressing mix
  • ▢1/2 cup water

Method

  1. Spray inside of crockpot with cooking spray. Add chicken to slow cooker.
  2. In a small bowl combine Italian dressing, minced garlic, chili powder, cumin, ranch dressing and water. Pour over chicken and cook on HIGH for 3-4 hours, or LOW for 5-6.
  3. Remove chicken from crockpot and shred. Add chicken back to juices and serve with salad/burritos/tacos. ENJOY!

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