How to Cook Appetizing Shredded Mexican Chicken - Slow Cooker

Shredded Mexican Chicken - Slow Cooker. 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.

It's easy to throw all the ingredients into one pot, let it cook, and then shred it up when it's all done. You can add this to so many delicious things like tacos, burrito bowls, baked potatoes, salad. Cooked in the slow cooker, this Mexican-style shredded chicken with salsa and ancho chile powder is perfect for tacos, quesadillas, and enchiladas. You can have Shredded Mexican Chicken - Slow Cooker using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shredded Mexican Chicken - Slow Cooker

1. You need of lbs. boneless, skinless chicken breasts.
2. It's of salsa.
3. You need of brown sugar.
4. Prepare of mild diced green chilies.
5. It's of diced tomatoes, drained.
6. It's of onion, diced.
7. It's of chili powder.
8. It's of salt.
9. Prepare of cumin.
10. Prepare of garlic powder.
11. You need of onion powder.
12. It's of smoked paprika.
13. It's of oregano.
14. Prepare of black pepper.
15. It's of liquid smoke.
16. You need of ground chipotle chili pepper (optional for more heat).

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.

Shredded Mexican Chicken - Slow Cooker step by step

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 -->.

This slow cooker Mexican shredded chicken uses only three ingredients is super easy to throw together, and is perfect in all your Mexican dishes, from tacos to burritos to salads. The chicken drops a lot of juice while cooking so there will be plenty of liquid in the slow cooker / pressure cooker. For the stove top, extra water is. How to make Slow Cooker Shredded Mexican Chicken: I don't think this recipe could be any easier! How should I serve this Slow Cooker Shredded Mexican Chicken?