This easy Slow Cooker Mexican Shredded Chicken is a great base recipe to use for tacos, enchiladas, nachos, burritos, salads or just serve it over rice.
Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Cover and cook on low for 4-6 hours. I don't recommend cooking this on high or for longer than 6 hours as the chicken can overcook and become dry or mushy.
You may remove the chicken from the crock pot or leave it in and shred it in there. Use as much or as little juice as you desire. I like to use all of the juice and cook the shredded chicken in the juice for about 15-20 minutes so it can soak up more flavor. If there is a lot of liquid drain some off.
Serve or use as desired.
Video
Notes
The onion powder and garlic powder are optional but add more flavor.
FREEZER FRIENDLY: Freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw overnight and use as desired.