Spicy Shredded Mexican Chicken – perfect for tacos/wraps

Submitted by Paulene Christie

Spicy Shredded Mexican Chicken - perfect for tacos/wraps

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Serving: 6
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes


  • 1kg of skinless chicken thigh fillets
  • 1.5 tsp chilli flakes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1tsp garlic powder
  • 1/2 tsp oregano
  • 1 x 435g can refried beans


  • Place chicken in slow cooker
  • Combine all other ingredients and pour over chicken
  • Stir to combine
  • Cook on low for 5hrs approximately (slow cookers will vary)
  • The thigh fillets will release enough liquid to keep meat moist
  • When cooked use two forks or utensils to pull apart the meat to a shredded consistency.
  • Serving on flat tortilla wraps with avocado, lettuce, tomato, cucumber, cheese and sour cream for a Mexican night!

2 thoughts on “Spicy Shredded Mexican Chicken – perfect for tacos/wraps”

  1. Karen Stuckings

    Made this today and loved it. Because I was wanting to use it for enchiladas I only used 500 grams of diced chicken, replaced the refried-beans with cannellini beans because kids prefer them, added extra chili flakes, we like spice and a grated zucchini. Put it all in my 3L and cooked on high for 1 1/2 hours. Once cooked wrapped in mini tortillas with a little grated cheese. Placed in 7L sc and topped with salsa and a little cheese and cooked on high for 1 1/2 hours. Served with a dollop of sour cream

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