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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.
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 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.