Slow Cooker Shredded Mexican Chicken
This Slow Cooker Shredded Mexican Chicken is a simple, flavorful dish that's perfect for creating a variety of meals, including tacos, salads, burritos, and more. The chicken is infused with bold Mexican flavors, becoming tender and easy to shred.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours on low or 5 hours on high
- Total Time: 7-8 hours (depending on slow cooker setting)
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 lbs boneless skinless chicken breast, raw
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tsp vegetable oil (or olive oil)
1 15 oz can tomato sauce
1 4 oz can diced green chiles
1 cup chicken broth (98% fat-free)
1 tbsp cumin
1 tbsp chili powder
2 tsp coriander
1 1/2 tsp kosher salt
1 tsp pepper
A few dashes of your favorite hot sauce (optional)
Instructions
- In a medium skillet, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and cook until softened (about 5 minutes).
- Transfer the sautéed onions and garlic to the slow cooker.
- Add the remaining ingredients – chicken breasts, tomato sauce, diced green chiles, chicken broth, cumin, chili powder, coriander, kosher salt, pepper, and hot sauce (if using) – to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 7-8 hours or high for 5 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts from the slow cooker, shred the chicken using two forks, and return it to the slow cooker. Stir to combine with the sauce and let it cook for an additional 20-30 minutes so the flavors can meld together.
- Serve the shredded chicken in tacos, salads, burrito bowls, quesadillas, or any other dish you desire. Enjoy!
Notes
- If you like more heat, feel free to add extra hot sauce or chili flakes.
- To make a vegetarian version, substitute chicken with plant-based proteins like tofu or jackfruit.
- For a heartier dish, add veggies like bell peppers, corn, or beans to the slow cooker.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months.
- To reheat, heat the chicken in a skillet over medium heat or microwave for 1-2 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 67
- Sugar: 2g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
Find it online: http://recipesbyjanet.com/slow-cooker-shredded-mexican-chicken/
