Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, shredded mexican chicken - slow cooker. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Shredded Mexican Chicken - Slow Cooker is something which I have loved my entire life.
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 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:
- Prepare 2 lbs. boneless, skinless chicken breasts
- Make ready 1/2 cup salsa
- Get 3 tbsp. brown sugar
- Take 1 can (4 oz.) mild diced green chilies
- Prepare 1 can (14.5 oz.) diced tomatoes, drained
- Get 1/2 onion, diced
- Get 1 tbsp. chili powder
- Prepare 1 tsp. salt
- Take 1 tsp. cumin
- Make ready 1 tsp. garlic powder
- Prepare 1 tsp. onion powder
- Get 1/2 tsp. smoked paprika
- Make ready 1/2 tsp. oregano
- Get 1/2 tsp. black pepper
- Make ready 1 tsp. liquid smoke
- Take 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! 🙂.
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 –>
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 this up for this exceptional food shredded mexican chicken - slow cooker recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
