Easy Slow Cooker Shredded Mexican Chicken


  • 4-6 boneless, skinless chicken breasts, depending on how much meat you want (4-6 halves or 2-3 full breasts, to avoid confusion)
  • 1 can salsa of your choice (any salsa you want! I’ve used everything from El Paso to pineapple salsa made fresh on site at Whole Foods)
  • 1 packet taco seasoning


  1. Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices. I usually pat the chicken breasts down with a paper towel before putting them in the slow cooker because meat slime totally grosses me out.
  2. Cook on high for 5-6 hours.
  3. Use a fork to shred the chicken (it should do so easily).