If you’re anything like me, you probably crave a big, messy, loaded burrito now and then. For our family, this slow-cooked shredded chicken has become a dependable favorite for burritos, tacos, salads—basically any night we’re in the mood for that comforting Mexican-inspired spread at home.

We started making this when we wanted to skip takeout but still get all the flavors we love. I’ve tried a bunch of versions over the years, but this one hits all the right notes without needing complicated prep or hard-to-find ingredients. It’s a true back-pocket recipe that you’ll lean on again and again.

Why This Recipe is a Weeknight Hero

I love that this is the kind of meal that cooks itself while I get other things done—or just put my feet up. Toss everything in the slow cooker in the morning, and by dinner, you have tender, juicy chicken with a bold, zesty flavor that tastes like it came straight from your favorite Mexican grill.

What makes this one stand out is the combination of Italian dressing (for tang), ranch mix (for a creamy savory note), and the warm spices of chili powder and cumin. It’s such an unexpected but perfect mix. I always keep these on hand, so I can pull this together even on days I forget to plan ahead.

My Simple Slow Cooker Method

Here’s how I do it, step by step:

Ingredients (besides the chicken itself):

• Bottled Italian dressing (I usually grab whatever’s on sale, but something with good herbs really shines)
• Minced garlic (fresh or jarred—I’ve used both)
• Chili powder
• Ground cumin
• Ranch dressing mix packet
• A splash of water

How I cook it:
I just layer the chicken in the slow cooker, pour everything else on top, and give it a little stir. Cook on high for about 3–4 hours if I’m in a hurry, or low for 5–6 if it’s a lazier day.

Shredding Tip:
I use two forks, or sometimes even my stand mixer with the paddle attachment when I have a big batch. After shredding, I always return the chicken to its cooking liquid. It soaks up the flavor and stays nice and moist, even for leftovers.

Using the Instant Pot

If you’re like me and sometimes forget to start the slow cooker early enough, the Instant Pot is a lifesaver.

I just dump everything in, set it to “poultry” for 6 minutes (or 10 if it’s frozen—because sometimes I forget to thaw), and let it naturally release for a bit before shredding. It’s just as juicy and flavorful, and so fast.

Ideas for Serving It at Home

We love making this for family taco bars. Everyone can assemble their own plate, and even my picky eater is happy. Here are a few ways I serve it:

Big Burritos:
We fill large flour tortillas with rice (usually a batch of simple cilantro lime rice), beans, this shredded chicken, and cheese. If I have time, I pour enchilada sauce over the top, add extra cheese, and bake until it’s gooey and perfect.

Quick Quesadillas:
This is my lunch hack—I put chicken and cheese in a tortilla and cook it on the skillet until crispy. Works great for using up leftovers.

Easy Enchiladas:
Roll up chicken and cheese in tortillas, cover with enchilada sauce, and bake. It’s one of those dishes that tastes like it took hours but really didn’t.

Salad Bar Night:
I’ll set out bowls of lettuce, rice, beans, avocado, cheese, tomatoes, and this chicken. Everyone builds their own loaded salad. We love topping it with a homemade cilantro ranch or a simple lime vinaigrette.

It’s such a flexible recipe—I’ve even used it in chimichangas, nachos, and stuffed peppers.

Making Extra for Later

Honestly, I always make extra. It takes zero extra work and future me is always grateful.

After shredding, I scoop half into a freezer bag with some of the cooking liquid. It stays good in the freezer for about 4 months. On a busy night, I just thaw it in the fridge or pop it straight in the slow cooker to reheat.

This has saved us so many times on weeknights when takeout feels tempting but we want something homemade.

Practical Tips and Real-Life Notes

• Choose your dressing: Bottled Italian dressing brands vary. I like one with visible herbs and a good vinegar kick.
• Spice control: If you’re cooking for kids (like I often do), you can reduce the chili powder a bit.
• Shredding for big batches: A stand mixer with the paddle attachment makes super quick work of shredding large quantities.
• Serving a crowd: This is one of my go-to recipes for casual get-togethers. I put out tortillas, rice, beans, salsa, cheese, guacamole, sour cream, and let people build their own plates. It’s always a hit.

Storing Leftovers

I keep leftover chicken in an airtight container in the fridge for up to 4 days. It reheats beautifully in a skillet with a splash of water or broth. For longer storage, I freeze it in portions so I can thaw just what I need.

Nothing beats knowing dinner is basically done on a busy weeknight.

Your Questions Answered

Can I use frozen chicken?
I’ve tossed frozen chicken breasts straight in the slow cooker and they work fine—just plan to cook on low a bit longer. For the Instant Pot, add a few extra minutes of cook time.

What’s the best way to reheat?
I usually use the microwave for quick lunches, but the stove works well too. I add a bit of the leftover juice so it doesn’t dry out.

Can I make it less spicy?
Absolutely—just use less chili powder. It’s very forgiving.

What cut of chicken works best?
I usually use boneless skinless breasts, but thighs work great too and tend to stay even juicier.

This slow-cooked shredded chicken has become such a staple for us. It’s easy, affordable, and perfect for feeding a hungry crowd or just making sure there’s something tasty ready for the week. I hope it becomes one of your reliable recipes too.

Try other shredded chicken recipes:

• Shredded Chicken Quesadillas
• Shredded Chicken Enchiladas
• Shredded Chicken Burritos