Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, shredded mexican chicken - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Shredded Mexican Chicken - Slow Cooker is something which I’ve loved my whole life. They’re fine and they look wonderful.

Perfect for tacos, quesadillas, and many other Mexican dishes! 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. I use this Slow Cooker Mexican Shredded Chicken for so many other things than just tacos.

To get started 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 cook it.

The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:

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

This jalapeño and lime flavored pulled chicken recipe calls for no extra fat or carbs, just citrus, spices and a little chicken or vegetable stock. This shredded Mexican chicken recipe goes great in this Chicken & Corn Quinoa Bowl recipe. You could also easily add it to this Stuffed Bell Pepper recipe. If you're entertaining a large group, try a make-your-own taco bar with this as a filling option!

Steps 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 –>

Print. clock icon HOW TO MAKE SLOW COOKER SHREDDED MEXICAN CHICKEN: Add ingredients into crock pot: chicken breast, diced green chiles, diced tomatoes, red onion, white wine vinegar, lime juice, and seasonings. Shred: transfer chicken to a large plate or platter. Shredded Mexican Chicken (Instant Pot + Slow Cooker)! This chicken is super-tender and tossed in the most flavorful and mouth-watering sauce, with a little kick! Perfect for tacos, burritos, enchiladas, taco salad or served with beans and rice.

So that’s going to wrap it up for this exceptional food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!