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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, shredded mexican chicken - slow cooker. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Shredded Mexican Chicken - Slow Cooker is something that I’ve loved my entire life. They’re 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. I like to save the seasoned liquid to cook my rice in like I first did in my Slow Cooker Fajita Chicken - so good - some of the.

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

The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:
  1. Prepare 2 lbs. boneless, skinless chicken breasts
  2. Take 1/2 cup salsa
  3. Make ready 3 tbsp. brown sugar
  4. Take 1 can (4 oz.) mild diced green chilies
  5. Take 1 can (14.5 oz.) diced tomatoes, drained
  6. Get 1/2 onion, diced
  7. Get 1 tbsp. chili powder
  8. Prepare 1 tsp. salt
  9. Take 1 tsp. cumin
  10. Make ready 1 tsp. garlic powder
  11. Take 1 tsp. onion powder
  12. Make ready 1/2 tsp. smoked paprika
  13. Make ready 1/2 tsp. oregano
  14. Get 1/2 tsp. black pepper
  15. Get 1 tsp. liquid smoke
  16. Get 1/2 tsp. ground chipotle chili pepper (optional for more heat)

Place chicken on top and cover with remaining salsa. 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. I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂.

Steps to make 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 –>

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. You can shred it using only two forks.

So that is going to wrap it up with this special food shredded mexican chicken - slow cooker recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!