Southwest Slow-Cooker Pulled Chicken

Southwestern Slow-Cooker Pulled Chicken

Southwest Slow-Cooker Pulled Chicken is a dish made by slow-cooking chicken with a blend of spices and ingredients that are commonly used in Southwestern cuisine, such as chili powder, cumin, and oregano. The result is a tender and flavorful shredded chicken that can be served alone or used as a filling for tacos, burritos, or sandwiches.

Southwest Slow-Cooker Pulled Chicken

Recipe by Recipe CookCourse: Dinner, LunchCuisine: SouthwesternDifficulty: Beginner


Prep time


Cooking time




  • 2 frozen boneless, skinless chicken breasts (or 4 chicken tenderloins) thawed

  • 1/2 cup chicken broth

  • 1 tbsp. ground chili powder

  • 1 tsp. ground cumin

  • 1 tsp. dried oregano

  • 1/4 tsp. cajun seasoning

  • 1/8 tsp. ground black pepper


  • Place frozen chicken in a gallon-size food storage plastic bag and store in refrigerator until chicken is thawed according to package directions. Place sealed plastic bag in an open plastic container to prevent spillage.
  • Remove chicken from plastic bag when thawed. Preheat mid-size slow-cooker for 10 minutes on high. Place chicken in the slow-cooker along with chicken broth and spices- stir slightly to incorporate spices into broth. Cover slow-cooker with lid and cook on high for 4-5 hours- no need to stir contents. Check chicken occasionally and add a little hot water if needed to keep chicken from drying out.
  • When chicken is fully cooked and not pink in color or 170F degrees, remove from slow-cooker and place on a large plate. Using two forks, shred chicken pieces into smaller pieces when cool. Use for tacos or soup. Drain any excess liquid before using with tacos.


  • *For more flavor, cook chicken in an slightly oiled large skillet over medium heat and brown chicken on both sides- about six minutes. Then place chicken, broth and spices in a slow-cooker. Also add browned chicken bits from skillet.