Keto Slow Cooker Mexican Shredded Chicken Recipe

Atkins Keto Slow Cooker Mexican Shredded Chicken
Net Carbs
Prep Time: 15 Minutes
Cook Time: 180 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 lb raw chicken breast, skinless, boneless
  • 1 tsp chili powder, 036800328198, organic
  • 0 1/2 tsp table salt
  • 0 1/2 tsp ground cumin, 036800328228, organic
  • 0 1/4 tsp smoked paprika
  • 0 1/2 cup canned original diced tomatoes, with green chilies
  • 1 tsp lime juice, unsweetened
  • 0 1/4 cup fresh cilantro
  • 0 1/3 cup tap water


  1. In a slow cooker, cover the bottom evenly with canned tomatoes. 
  2. In a small bowl or cup, mix together chili powder, salt, cumin, and smoked paprika. 
  3. Place chicken breasts in the slow cooker on top of the tomatoes and sprinkle with about half the seasoning blend. Flip each chicken breast and coat with remaining seasoning. Gently pour the water around the edges of the slow cooker, to cover about 2/3 of the way up the chicken breasts. Cover and cook on high for 3 hours, or on low for 6 hours.
  4. When cooked, remove the chicken to a serving bowl and shred with two forks. Use a slotted spoon to add tomatoes from the slow cooker to the shredded chicken. Mix chicken with tomatoes and lime juice. Taste and add salt if needed. Garnish with cilantro and serve while warm.

Cooking Tip

This shredded chicken is a versatile protein that can be used as filling for tacos in low carb tortillas, with cauliflower rice in a burrito bowl, or along with Atkins Nacho Protein Chips as an easy nacho topper.