Recipe: Tasty Shredded Mexican Chicken - Slow Cooker

Shredded Mexican Chicken - Slow Cooker. 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.

Place chicken on top and cover with remaining salsa. 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. You can cook Shredded Mexican Chicken - Slow Cooker using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Shredded Mexican Chicken - Slow Cooker

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

Top with all of the remaining ingredients. This shredded Mexican chicken is so juicy and flavorful. Just like you get at an authentic Mexican restaurant. All the flavor is thanks to Hunt's In your slow cooker, combine the chicken (if it's frozen, no need to defrost, throw it in frozen), Hunt's diced tomatoes, chicken broth, cumin, salt and pepper.

Shredded Mexican Chicken - Slow Cooker step by step

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 -->.

In a slow cooker, combine all ingredients and stir. Shred the chicken with two forks. How to make Slow Cooker Shredded Mexican Chicken: I don't think this recipe could be any easier! Once your chicken has been cooked and is tender I used two forks to pull and shred. The most perfect and perfectly easy shredded Mexican.