Slow Cooker Shredded Mexican Chicken

This simple Slow cooking utensil chopped Mexican Chicken could be a nice base formula to use for tacos, enchiladas, nachos, burritos, salads or simply serve it over rice.

This chopped Mexican chicken is one among those recipes you only want in your life.

Slow Cooker Shredded Mexican Chicken

It has all forms of uses and therefore the sky is that the limit! It's super simple to form as a result of we tend to ar victimization the assistance from our handy dandy crock pot!!

Just dump everything in, walk off and you'll return to juicy, tender chicken waiting to be chopped and used for all types of recipes!

Slow Cooker Shredded Mexican Chicken

  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 cup (236ml) of your favorite salsa
  • 1 (4 oz) (113g) can diced green chilies
  • 4 large boneless skinless chicken breasts
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste

  1. Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Cover and cook on low for 4-6 hours. I don't recommend cooking this on high or for longer than 6 hours as the chicken can overcook and become dry or mushy.
  2. You may remove the chicken from the crock pot or leave it in and shred it in there. Use as much or as little juice as you desire. I like to use all of the juice and cook the shredded chicken in the juice for about 15-20 minutes so it can soak up more flavor. If there is a lot of liquid drain some off.
  3. Serve or use as desired.

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