Slow Cooker Tex-Mex Shredded Chicken

This slow cooker Tex-Mex shredded chicken~loaded with kickin’ Southwestern seasonings~makes some of the best chicken nachos, burritos or sliders you’ll ever eat!

Slow Cooker Tex Mex Shredded Chicken

My family never gets tired of this slow cooker Tex-Mex shredded chicken. It can be used so many ways. From nachos to burritos to enchiladas to sliders, this chicken is supremely versatile and can be made to feed a small family to a large crowd.

One of our favorite uses for this chicken is nachos. I like to use paper takeout bowls to make it fun and easy to clean up. We just layer nacho chips, Tex-Mex chicken, and shredded cheese, and then we top it off with this amazing Chuy’s inspired jalapeño ranch dip.  I always make this dip to serve with this chicken; it is the perfect accompaniment.

spicy Tex Mex chickenWe also enjoy making burrito bowls with this chicken. We pile the chicken atop rice and top with cheese, diced tomatoes, and black beans.

Another fun way to use this chicken is to make Tex-Mex sliders. I just put the chicken on slider buns and top with pepper-jack cheese and pour the Chuy’s dip on top.

You can make this chicken using fresh or frozen chicken (and frozen doesn’t have to be thawed beforehand). Leftovers are great for lunches the next day.

For a teen gathering, this chicken would be great served at a taco bar along with ground beef taco meat, cheeses, tomatoes, and all the fixings.

I’d love to hear from any of you who try this, so please feel free to leave comments. Thanks so much for stopping by. Be blessed, and stay savvy!

Slow Cooker Tex-Mex Shredded Chicken

Slow Cooker Tex-Mex Shredded Chicken


  • 2 1/2 pounds chicken breasts
  • 1 cup zesty italian dressing (I used Ken's)
  • 2-3 cloves minced garlic
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1 (1 oz) package dry ranch dressing mix
  • 1/2 cup water


  1. pray the inside of your slow cooker with cooking spray or line with crock liner.
  2. Place chicken into slow cooker.
  3. In small bowl, mix dressing, garlic, chili powder, cumin, dry dressing mix and water. Whisk until well combined and no lumps remain.
  4. Pour mixture over chicken, coating pieces well.
  5. Cook on low 7-8 hours or high 3-4 hours.
  6. Using two forks, shred chicken inside the slow cooker and stir to incorporate into juices.Keep on warm until ready to serve.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 2581Total Fat 155gSaturated Fat 36gCholesterol 733mgSodium 3494mgCarbohydrates 23gSugar 18gProtein 238g

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  1. Hi Megan, I often use frozen cutlets or thin breasts, as they cook fine in the slow cooker. But if the pieces are thick or large, you might want to partially or fully thaw first. Hope this helps!!!

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