Mexican Shredded Chicken Thighs (Slow Cooker)

Ingredients (~6 servings)

• 1 medium onion, diced (~1 cup)
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• 1 can (10 oz) diced tomatoes and green chilies
• 3/4 tsp cumin
• 3/4 tsp chili powder
• 3/4 tsp minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

Layer Everything in the Slow Cooker

Place the diced onions in a single layer on the bottom of your slow cooker.

Add the chicken thighs on top of the onions – they don’t need to be in a perfect single layer but try to spread them out.

Top with the entire can of diced tomatoes and green chilies, then sprinkle all the spices and garlic over everything.

You don’t need to stir or add any liquid – the chicken and tomatoes will create their own cooking liquid.

Cook on High for 3-4 Hours or Low for 6-7 Hours

The chicken is done when it shreds easily with a fork and reaches ~165F internal temperature.

If you’re home, check it at the earlier time – chicken thighs are forgiving but they can get a little dry if overcooked.

Shred the Chicken and Add Back Some Liquid

Remove the chicken thighs from the slow cooker and place them on a cutting board.

Shred with two forks or use a stand mixer with the paddle attachment on low speed – the mixer method is way faster if you’re doing the full batch.

Add some of the cooking liquid back to the shredded chicken until it reaches your desired consistency – I usually add about 1/4 to 1/2 cup.

Return the chicken to the slow cooker with a bit more liquid to keep it warm until you’re ready to serve.

This keeps well in the slow cooker on warm for several hours and freezes great for meal prep.

Mexican Shredded Chicken Thighs (Slow Cooker)

This is one of those set-it-and-forget-it meals that works for tacos, bowls, or just eating with rice. The chicken stays super tender and picks up all the flavors from the tomatoes and spices.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Ingredients

Ingredients (~6 servings)

• 1 medium onion ~1 cup, diced
• 1 1/2 lbs boneless skinless chicken thighs trimmed
• 1 can diced tomatoes and green chilies 10 oz
• 3/4 tsp cumin
• 3/4 tsp chili powder
• 3/4 tsp minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

• Layer diced onions in bottom of slow cooker.
• Add chicken thighs on top of onions and spread out.
• Pour entire can of tomatoes and green chilies over chicken.
• Sprinkle all spices and garlic over everything without stirring.
• Cook on high for 3-4 hours or low for 6-7 hours until chicken reaches 165F and shreds easily.
• Remove chicken to cutting board and shred with two forks.
• Add 1/4 to 1/2 cup cooking liquid to shredded chicken.
• Return chicken to slow cooker with additional liquid to keep warm until serving.