Crockpot Shredded Mexican Chicken

I refuse to go through my bikini competition prep eating steamed broccoli and broiled chicken.... :) Just because I'm trying to be super healthy DOESN'T mean I have to eat food without flavor! I've made it a goal of mine to try some healthy but tasty recipes throughout this 12 week prep period so I don't get sick of the food I need to be eating. 

There is a lot of chicken and turkey involved in bikini prep...good thing I like chicken! Making shredded chicken in the crockpot is seriously one of the easiest and most versatile recipes. You can make one large recipe by doubling or tripling it depending on your family size and use it throughout the week for all kinds of different meals. 

I love curry and mexican cuisine because it's SO packed full of flavor. Using spices is an easy way to kick it up a notch to keep things interesting!

Here's a yummy bikini prep recipe for shredded mexican chicken that will blow your mind!


  • 4 chicken breasts
  • 16oz Salsa (we used chipotle salsa from Trader Joes!)
  • Salt & Pepper to taste
  • 1 finely chopped onion
  • 1/4 cup chopped cilantro
  • 1 finely chopped bell pepper
  • 3/4 tablespoon chili powder (or less if you use spicy salsa)
  • 1/2 tablespoon cumin
  • 2 tablespoons lime juice
  • 1/4 cup water or stock
  • +any taco ingredients! Lettuce (for taco shells), greek yogurt (sub for sour cream), avocado, etc.

Dump all ingredients in the crockpot and turn on low for about 5-6 hours. With two forks, pull apart the chicken. Place in lettuce leaves and top with favorite toppings. Enjoy!