Best Low Carb Mexican Shredded Chicken {Crock-pot Recipe}
This easy and delicious Crock-pot Mexican Shredded Chicken recipe is perfect for a low carb or keto diet. If the rest of the family isn’t following a ketogenic diet, then they will enjoy using this shredded chicken in tortillas for delicious and flavorful chicken tacos.
Crock-Pot Mexican Shredded Chicken
I love using my crock-pot as it makes the time right before dinner so much less stressful. I don’t know about you, but that 30-minute time frame when I’m usually making dinner is also when my littles are waking up from their naps, which usually ends up in craziness. So, the slow cooker is always a great solution. I’ve tried several different recipes for shredded chicken over the years, and my biggest complaint is that the chicken either ends up too dry or watery. In this easy Crock-Pot version, the chicken is creamy, flavorful, and delicious.
In making a low carb version of Mexican Shredded Chicken, we tested serving the recipe using romaine hearts for lettuce boats, chopped lettuce for a salad, and low carb tortilla shells. Easy option turned out equally delicious. I love making recipes like this that work for those who are following a keto diet and those who aren’t. Simply provide regular tortillas for those not looking to reduce their carbs, and no other modifications are needed.
What Kind of Chicken Can I Use for Mexican Shredded Chicken?
If you are following a keto lifestyle, bone-in chicken thighs are the best as they have the highest fat content. However, I make mine with boneless skinless chicken breasts because I don’t like chicken thighs. Either will work, depending on your preference.
What kind of taco seasoning do I use?
Most who follow a keto or low carb lifestyle prefer to avoid store-bought taco seasoning due to its high carb content and added ingredients. I have a fantastic recipe for low carb taco seasoning that is delicious without any added fillers that works perfectly with this shredded Mexican chicken recipe. For this recipe, you can use my keto homemade taco seasoning recipe or the store bought version if that is your preference.
How to Shred Chicken
Here I show you exactly HOW to shred chicken for recipes like this one! The easiest way, in my opinion, is with forks to shred the chicken, while many others say they use their hand mixer or stand mixer. My stand mixer is hand wash only, and grabbing my hand mixer takes more work than using two forks. Plus, I like to remove parts of the chicken with veins and such and can’t do that with a mixer. Use whatever method works best for you.
What Kind of Slow Cooker Did I use to make Mexican Shredded Chicken?
I have a Ninja 4-in-1 slow cooker that I love because it allows me to brown meats right in the pan and, I can use the stovetop function after a recipe has slow cooked all day to reduce sauces.
Tip: Although I cooked the chicken in a crock-pot, you could use an Instant Pot, electric pressure cooker, or boil in a dutch oven. Choose your preferred method of cooking chicken and keep in mind that cooking times will vary with these methods.
First, I cooked the boneless skinless chicken breasts in my slow cooker on low heat for 6 hours. If you are in a hurry, you could use high heat for 3 hours. I used 2.5lbs for this recipe. For seasoning, I pour a little chicken broth in the slow cooker and generously salt and pepper the chicken breasts. You could use chicken thighs if you prefer. Once the chicken was done, I drained the excess broth and shredded the chicken before returning to my Crock-Pot.
Shredded chicken can dry out quickly. I wanted to make sure that this recipe for slow cooker Mexican Shredded Chicken was moist and flavorful. I added a little chicken broth back to the chicken along with the cream cheese to keep it flavorful and tender.
I don’t enjoy watery shredded chicken, so I drained the Rotel tomatoes before adding them to the Mexican shredded chicken. If you find the chicken needs a little more liquid, feel free to add a little chicken broth.
The final ingredient that adds so much depth to this recipe is freshly grated Colby Jack Cheese. I love that this recipe makes a nice amount for leftovers the next day. Although, we didn’t have nearly as much leftover as I thought. Everyone in my family loved this recipe for juicy and tender Mexican Shredded Chicken.
Fresh cilantro and lime juice give this keto version of Mexican Shredded Chicken an extra layer of freshness.
We served our keto friendly Mexican Shredded Chicken in Romaine hearts for the perfect lettuce boats.
The Best Toppings for Low Carb Mexican Shredded Chicken:
- Freshly Grated Cheese
- Jalapenos
- Sour Cream
- Guacamole
- Cilantro
- Diced Onions
- Diced Grape Tomatoes
Don’t Miss Any New Recipes:
Don’t miss any recipes like this Low Carb Chicken Casserole. If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here. If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several excellent books you may want to check out here.
Keto / Low Carb Shopping Guides -To make shopping easier, check out these excellent shopping guides.
- Shopping at Costco Keto Friendly
- Keto Shopping at Sam’s Club
- Keto Shopping at Walmart
- Shopping at ALDI the best Keto Shopping List
- Keto Shopping at Target
Other Low Carb Mexican Recipes
- Low Carb Chicken Fajita Soup
- Keto Baked Chicken Fajitas
- Homemade Low Carb Queso Dip
- Mexican Taco Casserole (Low Carb)
- Cheesy Keto Nachos with Bell Peppers
- Mexican Stuffed Peppers
- Keto Queso Easy Taco Soup
- Keto Taco Cups
- The Very Best Taco Meat
- Keto Cheesy Mexican Skillet
How to Make Low Carb Mexican Shredded Chicken in the Crock-Pot:
Mexican Shredded Chicken {Easy Crock-pot Recipe}
Ingredients
- 2.5 lbs boneless skinless chicken breasts
- 3/4 cup chicken broth
- 10 oz Rotel Tomatoes (diced tomatoes with green chilis)
- 2 oz cream cheese (softened)
- 2 garlic cloves, minced
- 1 1/4 cup Colby Jack Cheese, grated
- 2 tbsp Homemade Taco Seasoning
- salt and pepper
Instructions
- Place chicken in the slow cooker and cover with chicken broth. Salt and pepper the chicken if desired. Cook on high for 3-4 hours or low for 6-7 hours.
- Remove chicken from the slow cooker and shred the chicken. Drain the remaining chicken broth and reserve 1/3 cup.
- Add the shredded chicken and chicken broth back to the slow cooker along with the softened cream cheese, Rotel, taco seasoning, minced garlic cloves and grated cheese.
- If your crock-pot has a stovetop function turn it to high and cook for approx 10 minutes. If the crock-pot does not have a stovetop function leave the lid off and cook on high for 35-45 minutes or until all of the ingredients are melted together, and any excess liquid has evaporated. You can also prepare this last step in a skillet if you don't have time to wait for it to cook down in the crock-pot.
- Serve on a bed of lettuce or romaine lettuce hearts. Those that aren't following a ketogenic lifestyle can enjoy in tortialls as chicken tacos.
Do you have a recommendation for this in the Instant Pot? Adjust ingredients? Time?
I haven’t tested this in the IP yet, so I can’t say for sure.
Kasey, I recommend using the instapot to tenderize the chicken at least an extra 15 to 30 minutes so that the bones fall off the meat. I did this with my rotisserie chicken and it made simple work out of it. I like the darker meat mixed in with the white meat also.
Thanks for sharing!
Was thinking the same thing. The cooking would be easy – cook for 15ish minutes, shred. The “let simmer” part wouldn’t work as well in an Instant Pot and most of them don’t do really well as slow cookers. I guess you could dump it back in and saute with lots of stirring.
keep up the best recipes are from you
Thanks so much!!!!
Wonderful, and I usually don’t like Mexican food!
Do you know how much of this is in one serving?
The number of servings is at the top of the recipe card and I just divided it evenly.
Loved it; made it twice in 3 days! The kids make a burrito out of it. I serve it over lettuce for the crunch or you could use chips or a taco shell/bowl.
I’m really glad you loved the recipe. It’s perfect for when you’re craving Mexican food.
Can you freeze the leftovers? I made it on Wednesday and want to freeze it for next week. I even cut the recipe in half! It’s yummy!
Sure! Glad you enjoyed it.
Could you make this with shredded rotisserie chicken?
It’s worth a try.
I’m using the rest of the rotisserie chicken from Sam’s Club. deboned, deskinned, defatted and deveined so still have quite a bit to work with. I like the cream cheese and chicken broth suggestions so will add them along with tomatoes and taco seasoning. I think that should be pretty tasty.
Fantastic!
Yum! That looks like a recipe my family would love!
I never use my crock pot anymore since I found the Instant Pot. It’s been at least three years now.
I go back and forth between a slow cooker and Instant Pot. The Instant Pot definitely opens up options for a weeknight with limited time.