Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, shredded mexican chicken - slow cooker. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Get Inspiration From Our Full List Of Flavorful Chicken Recipes. I use this Slow Cooker Mexican Shredded Chicken for so many other things than just tacos. I do quesadillas, enchiladas, taco salads, baked chimichangas.
Shredded Mexican Chicken - Slow Cooker is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Shredded Mexican Chicken - Slow Cooker is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. 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:
- Make ready 2 lbs. boneless, skinless chicken breasts
- Make ready 1/2 cup salsa
- Make ready 3 tbsp. brown sugar
- Prepare 1 can (4 oz.) mild diced green chilies
- Make ready 1 can (14.5 oz.) diced tomatoes, drained
- Make ready 1/2 onion, diced
- Make ready 1 tbsp. chili powder
- Prepare 1 tsp. salt
- Get 1 tsp. cumin
- Take 1 tsp. garlic powder
- Take 1 tsp. onion powder
- Make ready 1/2 tsp. smoked paprika
- Get 1/2 tsp. oregano
- Take 1/2 tsp. black pepper
- Make ready 1 tsp. liquid smoke
- Get 1/2 tsp. ground chipotle chili pepper (optional for more heat)
But when it comes to food and recipes, I am convinced you NEED this go-to, easy, crazy. 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. This shredded Mexican chicken recipe goes great in this Chicken & Corn Quinoa Bowl recipe.
Steps 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 –>
You could also easily add it to this Stuffed Bell Pepper recipe. If you're entertaining a large group, try a make-your-own taco bar with this as a filling option! Shredded Mexican Chicken (Instant Pot + Slow Cooker)! This chicken is super-tender and tossed in the most flavorful and mouth-watering sauce, with a little kick! Perfect for tacos, burritos, enchiladas, taco salad or served with beans and rice.
So that is going to wrap this up for this exceptional food shredded mexican chicken - slow cooker recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
