Crockpot Mexican Shredded Chicken

A Mexican shredded chicken that you can set and forget in the crockpot.


  • 2 lbs chicken
  • 1 cup salsa
  • 2 tsp minced garlic
  • 2 tbsp lime juice
  • 1 tsp smoked paprika
  • 1 tsp chili powder 
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt


  • Pat both sides of chicken with a paper towel
  • Add the chicken into the crockpot 
  • Spread minced garlic on top of the chicken.
  • Mix the salsa and spices together. Layer on top of the chicken.
  • Cover and cook on low for 5-6 hours. Can cook on high for 3-4 hours
  • Turn off the heat. You may need to drain excess liquid. Then pour lime juice on top of the chicken.
  • Shred chicken with two forks or use a hand mixer


Use chicken that’s fully thawed so the recipe doesn’t get watery.


Keywords: Crockpot Shredded Mexican Chicken, Low Carb Shredded Chicken Recipe, Keto Shredded Chicken Recipe