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Slow Cooker Mexican Shredded Chicken

Slow Cooker Mexican Shredded Chicken is simple, versatile, and insanely delicious. Wrap it up, smother with homemade queso, and devour.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 16

Ingredients

  • 4 large chicken breasts
  • 1 cup water
  • 1 cup Italian dressing
  • 5 tablespoons Ranch dressing seasoning 2 x 11 ounce packets
  • 2 teaspoons salt
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons taco seasoning

Burrito Ingredients

  • 12 large flour tortillas
  • homemade or store bought Queso recipe link below
  • diced tomatoes
  • shredded lettuce
  • torn cilantro
  • Colorado Chile Sauce recipe link below

Instructions

Slow Cooker Mexican Shredded Chicken

  • Combine all of the ingredients in the slow cooker.
    Turn on high for 3-4 hours or low for 6-7.
  • Once chicken is completely cooked, shred chicken and prepare taco, burrito and/or nacho fixings.

Cafe Rio Shredded Chicken Smothered Burrito

  • Add chicken and shredded cheese into a large tortilla.
    Add in rice and beans as well, if desired.
  • Wrap up the burrito tightly. 
    Pour on a generous portion of queso and Colorado Chile Sauce.
    Top with diced tomatoes, shredded lettuce and fresh cilantro. 

Notes

To make a small portion cut the recipe ingredients in half.