Shredded Mexican Chicken - Slow Cooker
Shredded Mexican Chicken - Slow Cooker

Shredded Mexican Chicken - Slow Cooker - Loved ones warmth and closeness may be obtained in basic strategies. A single of them is cooking and serving meals for the family members. As a housewife, naturally you don't would like to miss a meal together appropriate? Cuisine can also be the key to a delighted family members, lots of feel homesick since their cooking has been discovered elsewhere.

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Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Shredded Mexican Chicken - Slow Cooker is something that I have loved my entire life. They are fine and they look fantastic.

The chicken cooks until its fork tender, then shredded and added back to the seasoned juices to re-absorb the flavor in every crevice. At this point, you drain any excess liquid. This big batch of Mexican shredded chicken is great served with rice or inside taco shells with letttuce, tomatoes and cheese.

To get started with this recipe, we have to prepare a few components. You can cook shredded mexican chicken - slow cooker using 16 ingredients and 9 steps. Here is how you can achieve that.

Ingredients needed to make Shredded Mexican Chicken - Slow Cooker:

  1. 2 lbs. boneless, skinless chicken breasts
  2. 1/2 cup salsa
  3. 3 tbsp. brown sugar
  4. 1 can (4 oz.) mild diced green chilies
  5. 1 can (14.5 oz.) diced tomatoes, drained
  6. 1/2 onion, diced
  7. 1 tbsp. chili powder
  8. 1 tsp. salt
  9. 1 tsp. cumin
  10. 1 tsp. garlic powder
  11. 1 tsp. onion powder
  12. 1/2 tsp. smoked paprika
  13. 1/2 tsp. oregano
  14. 1/2 tsp. black pepper
  15. 1 tsp. liquid smoke
  16. 1/2 tsp. ground chipotle chili pepper (optional for more heat)

Place chicken on top and cover with remaining salsa. Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos. Slow cooker size: This Slow Cooker Mexican Shredded Chicken recipe requires a six-quart slow cooker and has just enough room to spare. If you don't have a six-quart slow cooker, I suggest dividing the food evenly into two smaller slow cookers.

Directions to cook Shredded Mexican Chicken - Slow Cooker:

  1. Grease the inside of the slow cooker. Place the chicken in the bottom.
  2. In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
  3. Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
  4. Remove chicken from the slow cooker and allow it to rest for 5 minutes or so, then use 2 forks to shred it. Stir the chicken back into the remaining juices/salsa mix and cook on low for an additional 20 minutes.
  5. After the additional 20 minutes, remove the chicken from the slow cooker with a slotted spoon. Use the chicken in your favorite recipe (some suggestions are listed in the recipe description and a few are pictured below)!
  6. Chicken Nachos –>
  7. Chicken Quesadilla Pie. –>
  8. Southwestern Style Chicken Potato Skins –>
  9. Easy Chicken Taquitos –>

I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂. But feel free to take it out to shred it and Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Mexican shredded chicken is so delicious, versatile and EASY. And here are three ways to make it - Instant Pot, slow cooker and stovetop.

So that is going to wrap this up with this exceptional food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!