Crockpot Mexican Shredded Chicken. Crockpot Mexican Shredded Chicken Chicken breasts are slow cooked with your favorite salsa and spices that results in deep flavor that cooks into the chicken to make it tender and moist enough to shred. Don't worry if the chicken isn't totally submerged in salsa; the liquid will increase as it cooks. Use a fork to shred the chicken (it should do so easily).

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Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid. Tinga de Pollo is a Mexican Shredded Chicken. We can prepare Crockpot Mexican Shredded Chicken using 4 active ingredients and also 2 steps. Right here is how you cook.

Active ingredients of Crockpot Mexican Shredded Chicken

Instructions. 1.5 lb of chicken breasts.
Step by step. 14 oz of can rotel tomatoes.
Directions. 14 oz of can chick peas.
Directions. 1.5 tbsp of taco seasoning.

This version is made easy in the slow cooker and can be used in so many recipes. I have really been relying a lot more on my Crock Pot lately. With the right ingredients and attention to cooking times, the flavors you can coax out of a crock pot meal are pretty amazing. Add all ingredients to slow cooker, mix well.

Guide To Make Crockpot Mexican Shredded Chicken

Combine ingredients, stir and cook on low for 5-6 hours. I like to wait to add chickpeas for the last two hours. Shred chicken and enjoy!.
I like to serve on a bed of spaghetti squash for a healthy meal. Top with salsa, guacamole, cheese, cilantro, corn and sour cream..

Chicken should be covered by liquid, if not, add more water. The chicken should be falling apart already, just continue to shred it. Slow Cooker Shredded Mexican Chicken Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket! To reheat leftover chicken: Grab a skillet and heat chicken over.