Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shredded mexican chicken - slow cooker. It is 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 favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Shredded Mexican Chicken - Slow Cooker is something which I’ve loved my whole 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. This big batch of Mexican shredded chicken is great served with rice or inside taco shells with letttuce, tomatoes and cheese.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Get 2 lbs. boneless, skinless chicken breasts
- Take 1/2 cup salsa
- Prepare 3 tbsp. brown sugar
- Prepare 1 can (4 oz.) mild diced green chilies
- Take 1 can (14.5 oz.) diced tomatoes, drained
- Get 1/2 onion, diced
- Prepare 1 tbsp. chili powder
- Get 1 tsp. salt
- Make ready 1 tsp. cumin
- Get 1 tsp. garlic powder
- Make ready 1 tsp. onion powder
- Take 1/2 tsp. smoked paprika
- Get 1/2 tsp. oregano
- Make ready 1/2 tsp. black pepper
- Take 1 tsp. liquid smoke
- Take 1/2 tsp. ground chipotle chili pepper (optional for more heat)
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.
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 –>
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. Just like you get at an authentic Mexican restaurant. All the flavor is thanks to Hunt's In your slow cooker, combine the chicken (if it's frozen, no need to defrost, throw it in frozen), Hunt's diced tomatoes, chicken broth, cumin, salt and pepper. Add chicken to the slow cooker and coat evenly with the sauce mixture.
So that’s going to wrap this up for this exceptional food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
