Shredded Chicken

Name: Slow Cooker Shredded Chicken with Tomatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 yellow onion; 1 red bell pepper; 1 jalapeño; 4 cloves garlic; 1 (28 oz) can San Marzano peeled tomatoes; 2 tbsp olive oil; 2 tbsp tomato paste; 2 tbsp hot sauce; 1 tsp ground cumin; 1 tsp dried oregano; salt, to taste; black pepper, to taste; 1 slow cooker liner

This slow cooker shredded chicken combines boneless chicken breasts with fresh onion, bell pepper, jalapeño, and San Marzano tomatoes for a versatile, hands-off dish. It shreds easily after 6–8 hours on low heat and works for tacos, salads, grain bowls, or standalone servings.

⚡Slow Cooker

🌍Mexican-inspired 🏷️Shredded chicken 🏷️Slow cooker 🏷️Chicken 🏷️Meal prep

🏷️Tacos

🏷️Salads

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TikTok

Total

3h 15m

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 yellow onion
1 red bell pepper
1 jalapeño
4 cloves garlic
1 (28 oz) can San Marzano peeled tomatoes
2 tbsp olive oil
2 tbsp tomato paste
2 tbsp hot sauceoptional
1 tsp ground cumin
1 tsp dried oregano
salt, to taste
black pepper, to taste
1 slow cooker lineroptional

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Instructions

1
Prepare the vegetables: slice the onion, julienne the red bell pepper, finely dice the jalapeño, and mince the garlic.
2
Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.
3
Place a slow cooker liner inside your slow cooker. Add the sliced onion, bell pepper, jalapeño, and garlic.
4
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to combine.
5
Arrange the seasoned chicken breasts in a single layer on top of the vegetables.
6
Using your hands, crush the peeled tomatoes and pour them over the chicken, including all the juices from the can, to cover everything.
7
Add the hot sauce, tomato paste, ground cumin, and dried oregano. Season again with salt and pepper.
8
Cover the slow cooker and cook on the LOW setting for 3 hours.
9
After 3 hours, carefully remove the cooked chicken breasts and place them on a plate or cutting board.
10
Using two forks, shred the chicken until it reaches your desired consistency.
11
Return the shredded chicken to the slow cooker and gently fold it into the sauce and vegetables until well combined.
12
Serve immediately in tacos, salads, or on its own.

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Tips & Notes

Pro tips

Do not remove the lid during cooking; let the slow cooker do the work undisturbed for even, tender results.
Shred chicken directly in the slow cooker using two forks once it reaches fork-tender stage; it will continue to absorb flavoring.
For deeper flavor, sauté the onion and garlic in olive oil for 2–3 minutes before adding to the slow cooker.
If the final dish is too watery, transfer shredded chicken to a skillet and simmer uncovered for 5–10 minutes to reduce liquid.

Substitutions

San Marzano tomatoes → crushed or diced canned tomatoes (texture will be slightly less refined)
Hot sauce → sriracha, Frank's RedHot, or chipotle powder (adjust heat to taste)
Fresh jalapeño → diced canned jalapeños or omit for mild heat