How to Make Tasty Shredded Mexican Chicken – Slow Cooker

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Shredded Mexican Chicken – Slow Cooker.

You can have 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. It’s 2 of lbs. boneless, skinless chicken breasts.
  2. You need 1/2 cup of salsa.
  3. You need 3 tbsp. of brown sugar.
  4. It’s 1 can (4 oz.) of mild diced green chilies.
  5. You need 1 can (14.5 oz.) of diced tomatoes, drained.
  6. It’s 1/2 of onion, diced.
  7. Prepare 1 tbsp. of chili powder.
  8. You need 1 tsp. of salt.
  9. Prepare 1 tsp. of cumin.
  10. Prepare 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).

Shredded Mexican Chicken – Slow Cooker instructions

  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 –>.

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