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. 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.

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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. Slow cooker size: This Slow Cooker Mexican Shredded Chicken recipe requires a six-quart slow cooker and has just enough room to spare. We can have Shredded Mexican Chicken - Slow Cooker using 16 active ingredients as well as 9 actions. Here is how we prepare.

Preparation To Make of Shredded Mexican Chicken - Slow Cooker

Directions. 2 of lbs. boneless, skinless chicken breasts.
Step by step. 1/2 cup of salsa.
Detaile. 3 tbsp. of brown sugar.
Step by step. 1 can (4 oz.) of mild diced green chilies.
Detaile. 1 can (14.5 oz.) of diced tomatoes, drained.
Guidelines. 1/2 of onion, diced.
Instructions. 1 tbsp. of chili powder.
Guidelines. 1 tsp. of salt.
Directions. 1 tsp. of cumin.
Detaile. 1 tsp. of garlic powder.
Directions. 1 tsp. of onion powder.
Detaile. 1/2 tsp. of smoked paprika.
Directions. 1/2 tsp. of oregano.
Guidelines. 1/2 tsp. of black pepper.
Instructions. 1 tsp. of liquid smoke.
Guidelines. 1/2 tsp. of 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! 🙂.

How 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. 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.