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–+ servings
closeup of shredded cooked chicken in slow cooker with visible tomato pieces
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5 from 1 vote

Mexican Shredded Chicken Thighs (Slow Cooker)

Easy and flavorful southwest shredded chicken thighs!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: crockpot chicken thighs, mexican shredded chicken, shredded chicken thighs
Servings: 8 People
Author: Alaine @ My TX Kitchen

Equipment

  • Slow-Cooker

Ingredients

  • 1 c. Onion diced
  • 2 lbs. boneless skinless Chicken Thighs trimmed
  • 1 - 10 oz. can Diced Tomatoes and Green Chilies
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Minced Garlic
  • ½ tsp. Dried Oregano
  • ½ tsp. Black Pepper
  • ¼ tsp. Salt

Instructions

  • Place onions in a single layer on the bottom on the slow cooker followed by the chicken thighs. Top with Rotel, dried spices, and garlic. Cook on High for 3-4 hours or Low for 6-7 hours.
  • Remove thighs from slow cooker and broth. Shred with two forks or in stand-mixer with paddle attachment on low speed. Add broth to desired consistency. Return to crockpot with liquid to keep warm.

Notes

Trim chicken thighs: I recommend trimming as much visible fat as possible from the chicken thighs before cooking. I use kitchen shears to do this.