Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, shredded mexican chicken - slow cooker. One of my favorites. For mine, I will make it a little bit tasty. This will be really 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. And the best part of all is that your slow cooker does practically all of the work for you.
Shredded Mexican Chicken - Slow Cooker is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Shredded Mexican Chicken - Slow Cooker is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular 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:
- Get 2 lbs. boneless, skinless chicken breasts
- Get 1/2 cup salsa
- Make ready 3 tbsp. brown sugar
- Prepare 1 can (4 oz.) mild diced green chilies
- Get 1 can (14.5 oz.) diced tomatoes, drained
- Get 1/2 onion, diced
- Get 1 tbsp. chili powder
- Prepare 1 tsp. salt
- Prepare 1 tsp. cumin
- Prepare 1 tsp. garlic powder
- Take 1 tsp. onion powder
- Get 1/2 tsp. smoked paprika
- Prepare 1/2 tsp. oregano
- Prepare 1/2 tsp. black pepper
- Get 1 tsp. liquid smoke
- Get 1/2 tsp. ground chipotle chili pepper (optional for more heat)
If you don't have a six-quart slow cooker, I suggest dividing the food evenly into two smaller slow cookers. 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. 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 –>
Place chicken on top and cover with remaining salsa. I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂. 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. This shredded Mexican chicken is so juicy and flavorful.
So that is going to wrap this up with this exceptional food shredded mexican chicken - slow cooker recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
