Steps to Make Quick Shredded Mexican Chicken - Slow Cooker

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shredded mexican chicken - slow cooker. One of my favorites. For mine, I’m gonna 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. 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 best rice you will ever eat! We've got this super summer Slow Cooker Mexican Shredded Chicken on deck tonight. It's easy to throw all the ingredients into one pot, let it cook, and then shred it up when it's all done.

Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Shredded Mexican Chicken - Slow Cooker is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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:

1. Take 2 lbs. boneless, skinless chicken breasts
2. Prepare 1/2 cup salsa
3. Take 3 tbsp. brown sugar
4. Take 1 can (4 oz.) mild diced green chilies
5. Take 1 can (14.5 oz.) diced tomatoes, drained
6. Get 1/2 onion, diced
7. Take 1 tbsp. chili powder
8. Make ready 1 tsp. salt
9. Prepare 1 tsp. cumin
10. Prepare 1 tsp. garlic powder
11. Prepare 1 tsp. onion powder
12. Make ready 1/2 tsp. smoked paprika
13. Prepare 1/2 tsp. oregano
14. Get 1/2 tsp. black pepper
15. Get 1 tsp. liquid smoke
16. Prepare 1/2 tsp. ground chipotle chili pepper (optional for more heat)

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. Slow cooker size: This Slow Cooker Mexican Shredded Chicken recipe requires a six-quart slow cooker and has just enough room to spare.

Instructions to make Shredded Mexican Chicken - Slow Cooker:

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 –>

Top with all of the remaining ingredients. Slow cooker size: This Slow Cooker Mexican Shredded Chicken recipe requires a six-quart slow cooker and has just enough room to spare. If you don't have a six-quart slow cooker, I suggest dividing the food evenly into two smaller slow cookers. Add chicken to the slow cooker and coat evenly with the sauce mixture. Mexican shredded chicken is so delicious, versatile and EASY.

So that’s going to wrap it up with this exceptional food shredded mexican chicken - slow cooker recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!