Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, shredded mexican chicken - slow cooker. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Shredded Mexican Chicken - Slow Cooker is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Shredded Mexican Chicken - Slow Cooker is something which I’ve loved my whole life. They are fine and they look wonderful.
Perfect for tacos, quesadillas, and many other Mexican dishes! This slow cooker Mexican shredded chicken uses only three ingredients is super easy to throw together, and is perfect in all your Mexican dishes, from tacos to burritos to salads. I use this Slow Cooker Mexican Shredded Chicken for so many other things than just tacos.
To get started with this particular recipe, we must 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.
The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:
- Make ready 2 lbs. boneless, skinless chicken breasts
- Take 1/2 cup salsa
- Make ready 3 tbsp. brown sugar
- Get 1 can (4 oz.) mild diced green chilies
- Make ready 1 can (14.5 oz.) diced tomatoes, drained
- Prepare 1/2 onion, diced
- Prepare 1 tbsp. chili powder
- Take 1 tsp. salt
- Take 1 tsp. cumin
- Make ready 1 tsp. garlic powder
- Get 1 tsp. onion powder
- Make ready 1/2 tsp. smoked paprika
- Make ready 1/2 tsp. oregano
- Take 1/2 tsp. black pepper
- Prepare 1 tsp. liquid smoke
- Make ready 1/2 tsp. ground chipotle chili pepper (optional for more heat)
Crockpot Mexican Chicken Recipe Video Need is a strong word. But when it comes to food and recipes, I am convinced you NEED this go-to, easy, crazy. Mexican Shredded Chicken in the Slow Cooker is one of those recipes. If you don't think Mexican food can be healthy, think again.
Instructions to make Shredded Mexican Chicken - Slow Cooker:
- Grease the inside of the slow cooker. Place the chicken in the bottom.
- In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
- Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
- 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.
- 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)!
- Chicken Nachos –>
- Chicken Quesadilla Pie. –>
- Southwestern Style Chicken Potato Skins –>
- Easy Chicken Taquitos –>
This jalapeño and lime flavored pulled chicken recipe calls for no extra fat or carbs, just citrus, spices and a little chicken or vegetable stock. Simmer them slowly in the crock pot for tender, delicious and. HOW TO MAKE SLOW COOKER SHREDDED MEXICAN CHICKEN: Add ingredients into crock pot: chicken breast, diced green chiles, diced tomatoes, red onion, white wine vinegar, lime juice, and seasonings. Shred: transfer chicken to a large plate or platter. Shredded Mexican Chicken (Instant Pot + Slow Cooker)!
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