Crock Pot Mexican Shredded Chicken


– 2 lbs. boneless, skinless chicken breasts – 1 Tbsp. olive oil – 1/2 tsp. salt – 1/2 tsp. pepper – 1 (8 oz.) jar, taco sauce – 1 (10 oz.) can, Rotel tomatoes and chilies – 1 tsp. liquid smoke – Chopped cilantro for garnish, if desired


Step 1

In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.

Step 2

In a bowl, stir together the taco sauce, Rotel, and liquid smoke. 

Step 3

Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.

Step 4

Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.

Step 5

Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.

Check out a couple of our other slow cooker recipes below!