This slow cooker Mexican chicken is so easy to make and can be used in tacos, with rice, or in wraps, so versatile. You’ll find that crockpot pulled chicken is one of the easiest dishes to throw in the pot in the morning without fuss. Fajita spices make this a dish the whole family will love!
I decided to make this slow cooker Mexican chicken as I needed a family friendly slow cooker meal. If you have a sachet of fajita spice mix and chicken breasts, then you only need tinned sweetcorn, butter beans and passata from your store cupboard.
Adding in the pulses and sweetcorn makes this more filling and makes the chicken breast go further. It is delicious served in corn taco shells with salad and salsa. Lovely too when you add sour cream, guacamole and grated cheese to make it even more indulgent if you like!
The chicken shreds down easily in the sauce once cooked, so you only need to use forks to pull it apart. Pile on the toppings to make it your own!
- Chicken breasts
- Passata (sieved tomatoes)
- Butter beans
- Fajita seasoning sachet
- Salt and pepper
How to make slow cooker Mexican chicken
Step 1. Place the chicken in the slow cooker, then top with the sweetcorn and butter beans. Sprinkle over the fajita seasoning sachet.
Step 2. Pour over the passata.
Step 3. Mix gently then cook on low for 5-6 hours (or on high for 3 hours).
Even before cooking this already looks thick and delicious.
Step 4. Once cooked through (check with a food thermometer to ensure the chicken is fully cooked through), shred the chicken using two forks.
Step 5. Mix the pulled/shredded chicken in with the sauce again, then garnish with chopped coriander.
Step 6. Serve in tacos or with rice or as desired!
If you want to change up how you serve your crockpot shredded chicken you it is also great served with rice, or combined with rice and rolled in tortillas and baked to make burritos, or as an enchilada style filling.
So easy too to switch the seasonings for a different flavour! Swap for Indian spices (cumin, coriander, turmeric, chilli powder) for an Indian pulled chicken.
Add in chorizo and swap for smoked paprika for a Spanish style pulled chicken.
Replace the passata and fajita seasoning with barbecue sauce for barbecue shredded chicken.
Slow Cooker Mexican Chicken
- 4 chicken breasts large
- 200 g sweetcorn tinned
- 400 g butter beans tinned
- 500 g passata (sieved tomatoes)
- 30 g fajita seasoning sachet I used mild, vary to suit your tastes
- 1 tsp fresh coriander (cilantro) chopped
- Place the chicken in the slow cooker, then top with the sweetcorn and butter beans.
- Sprinkle in the fajita seasoning then pour on the passata. Mix gently.
- Cook on low for around six hours.
- Shred the chicken and mix it again with the sauce. Garnish with chopped coriander (optional).
- Serve in tacos, with rice or wraps and a green salad.