If you’re looking for another high protein meal prep recipe that takes 10 minutes or less to prep in a slow cooker, you’re in the right place! This easy Mexican Shredded Chicken is packed with flavor, uses cheap and simple ingredients, and can be eaten multiple ways! Did mention you only need 5 ingredients or LESS to make?

Start this one by taking out your slow cooker and chopping up some optional white onion. If you don’t have a slow cooker yet, I’ll drop a link to mine in the recipe card below. Not only is it cheap, I’ve been using the same one FOREVER!

Dump that chopped onion into the bottom and top it with 3 pounds of fat trimmed boneless chicken thighs. Yes, you can use chicken breast if you don’t like thighs.

Now if you’ve never tried chicken thighs, they’re almost impossible to overcook, only have a little more fat in them, and are usually even cheaper than chicken breast. I’ll have the macro breakdown for both in the nutritional section.

Over your chicken, add 1 packet of a low sodium taco seasoning mix and 2 cans which is 20 ounces of some diced tomatoes with green chiles. If you can’t find diced tomatoes with green chiles, use 20 ounces of regular diced tomatoes and a 4 ounce can of green chiles.

Here’s where you can add anything else you want to it like some chopped jalapeño or chipotle peppers for more heat. Think outside the box and don’t be afraid to experiment!

Homemade Taco Seasoning Mix

*Double or triple this recipe and have access to it whenever you need it!

• 1 1/4 Tablespoons Chili Powder
• 1 1/2 Teaspoons Ground Cumin
• 3/4 Teaspoon Black Pepper, Paprika
• 1/2 Teaspoon Garlic Powder, Onion Powder, Oregano, Salt (You can use less/no salt)
• 1/4 Teaspoon Crushed Red Pepper

Put your lid on and let it cook on high heat for around 2-3 hours or low heat for 4-5 hours. Once your chicken reaches at least 165F/73C, grab 2 forks and shred it by pulling it apart. It should shred without much effort if it’s cooked enough!

Pro tip? If it’s too difficult to shred inside your slow cooker, remove your chicken and do it on a cutting board.

After that, squeeze in a fresh lime and let it cook on low heat for another 15-20 minutes.

This one is amazing for meal prep. You can eat it as is with some fresh cilantro, add it to tacos or an omelette, use it in a bowl like we did here, for stuffed peppers, the list goes on!

After you portion it out, keep this in the fridge where it should last around 4-5 days. I’ve definitely gone longer but that would be my safe estimate.

Before we end this and for those who eat both, which do you prefer? Chicken breast or chicken thighs? Let us know in the comments.

Ready for dessert? How about some Cottage Cheese Mousse!?