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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, shredded mexican chicken - slow cooker. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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.

Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Shredded Mexican Chicken - Slow Cooker is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first 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:
  1. Prepare 2 lbs. boneless, skinless chicken breasts
  2. Take 1/2 cup salsa
  3. Take 3 tbsp. brown sugar
  4. Get 1 can (4 oz.) mild diced green chilies
  5. Prepare 1 can (14.5 oz.) diced tomatoes, drained
  6. Make ready 1/2 onion, diced
  7. Get 1 tbsp. chili powder
  8. Take 1 tsp. salt
  9. Prepare 1 tsp. cumin
  10. Prepare 1 tsp. garlic powder
  11. Prepare 1 tsp. onion powder
  12. Prepare 1/2 tsp. smoked paprika
  13. Get 1/2 tsp. oregano
  14. Take 1/2 tsp. black pepper
  15. Make ready 1 tsp. liquid smoke
  16. Make ready 1/2 tsp. ground chipotle chili pepper (optional for more heat)

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. Cooked in the slow cooker, this Mexican-style shredded chicken with salsa and ancho chile powder is perfect for tacos, quesadillas, and enchiladas. Place chicken on top and cover with remaining salsa.

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 –>

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. Mexican shredded chicken is so versatile, and you can use it in so many different things - over rice, in quesadillas, tacos. This shredded Mexican chicken is so juicy and flavorful.

So that’s going to wrap it up for this special food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!