Tex-Mex Slow Cooker Chicken

Tex-Mex Slow Cooker Chicken

Don’t be fooled by the frying pan.

This recipe is for slow cooker chicken.

Really, really good slow cooker chicken that you might want to stand over the crock eating before you serve it up.

The most perfect thing about this chicken though? It makes a HUGE batch.

We’re talking massive. Like, “let’s feed 20 people” big.


Or, “let’s feed the fam (of six people) three times over” big.

“Eat one portion now, freeze two for easy nights later in the month” big.

Therefore – the frying pan. For reheating purposes. . . .

Another nifty thing about it? That shredded goodness comes from the cheap chicken cuts (mostly) that the supermarket puts on buy-one-get-one sale every few weeks.

I’m not sure how often I can post shredded meat from the slow cooker, tell you how awesome it is and that you’re going to love it, and still have you believe me.

Let’s try it again:

This shredded meat from the slow cooker is totally rockin and you’re going to love it!

Do you believe me?

Not yet?

How about now:


I’m yelling at you now.

And I used the word “bomb” to express exceptionality.

Pretty sure that hasn’t been  trendy for about twenty years.

Just call me Sam-I-Am. . . I will convince you.
DIY Old El Paso Style Taco Seasoning, homemade


To make this a dish one you can throw together fairly regularly, we’re going to start by making some taco seasoning – enough for now, and enough for later.




Sofrito: a seasoning blend of green pepper, onion, cilantro, garlic


Then I’m going to remind you about one of the best Latin meal changers known to mankind: Sofrito.

Have you been around long enough to remember that post?

We’ll make some of that, then we’ll freeze the leftovers in ice cube trays so it’s handy whenever we need it over the next three months.

Now we’re all set.

If your taco seasoning and sofrito are already made, then this chicken takes roughly seven minutes to throw together.

If you’re starting from scratch, we’ll say 22 minutes.

Either way, you’re going to end up with some rockin, bomb-ish, fiesta-worthy chicken that’s perfect for stuffing tacos, burritos, and enchiladas, or you could top some tostadas, a salad, or some nachos – whatever your little Tex-Mex heart desires.

Tex-Mex Slow Cooker Chicken with sofrito and DIY, homemade taco seasoning

Tex-Mex Slow Cooker Chicken

Rating: 51

Prep Time: 22 minutes

Cook Time: 5 hours

Total Time: 5 hours, 22 minutes

Yield: 18-20

I used breast tenders as well as thighs, but this was mainly because I wanted the lower fat content of the breast meat, and the tenders happened to be on sale. You could easily sub in regular breasts, or make all chicken thighs. Using chicken cuts with no bones or skin makes shredding a snap.


  • 3.5 lbs boneless, skinless chicken thighs
  • 2.5 - 3 lbs boneless, skinless chicken breast tenders
  • 3/4 cup sofrito
  • 1 (10 oz) can Rotel diced tomatoes with green chilies (I used mild)
  • 1 (8 oz) can unsalted tomato sauce
  • 3 tablespoons taco seasoning (or one packet taco seasoning)
  • 2 teaspoons kosher salt


Place chicken in slow cooker, being mindful to spread them evenly throughout the crock and being sure to mix the two kinds of meat with each other.

In a small bowl, mix the sofrito, tomatoes, tomato sauce, taco seasoning, and salt.

Pour over chicken.

Cover, and cook on low for 4-6 hours. (Mine was done after 4 hours).

When chicken is done, it will pretty much fall apart on it's own. You can shred it in the crock, or you can remove it with tongs or a slotted spoon, shred it, then return it to the crock with all the juices. Stir it all together well, and serve as desired.


Sara| Home is Where The Cookies Are


8 thoughts on “Tex-Mex Slow Cooker Chicken

  1. Would you believe me if I said I had just been longing for a good slow-cooker chicken recipe? No? Would you believe my husband? You might think that working from home gives me all the time in the world to cook dinner… But it doesn’t. What I DO have time for is to throw a bunch of stuff in the crock pot at lunch time, and then scramble around making side dishes in the 29 minutes I have between the time I quit and the time my husband is home. Tasty tex mex chicken? BRILLIANT.

    • Ooo. Then this is perfect. You don’t even really have to mess around with side dishes that much. Buy a prepackaged salad mix, some shredded cheese, some tortilla chips to crunch over the top, and you’re all set with a taco salad!

  2. I call things “bomb” all the time so… We are either both cool or uncool.

    You know, if it isn’t cool, it’s retro/ironic so… You really can’t go wrong. Slang away! And pass me some chicken, you feel me?

  3. Just had to tell you how much our family liked this recipe!!!! Will definitely be using for years to come!! So flavorful!!!!!

    • Oh! So glad you all like it! That’s one of our favorites too – a great staple recipe to have in the rotation! Thank you so much for letting me know!

  4. I made this for the family tonight and served it in baked tortilla bowls with shredded lettuce and Mexican rice topped with shredded cheddar. It was extremely well received. Thanks for sharing.

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