Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, shredded mexican chicken - slow cooker. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shredded Mexican Chicken - Slow Cooker is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Shredded Mexican Chicken - Slow Cooker is something which I’ve loved my entire life.
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.
To get started with this recipe, we have to prepare a few components. You can have shredded mexican chicken - slow cooker using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:
- Prepare 2 lbs. boneless, skinless chicken breasts
- Take 1/2 cup salsa
- Get 3 tbsp. brown sugar
- Get 1 can (4 oz.) mild diced green chilies
- Get 1 can (14.5 oz.) diced tomatoes, drained
- Prepare 1/2 onion, diced
- Take 1 tbsp. chili powder
- Get 1 tsp. salt
- Prepare 1 tsp. cumin
- Prepare 1 tsp. garlic powder
- Prepare 1 tsp. onion powder
- Get 1/2 tsp. smoked paprika
- Prepare 1/2 tsp. oregano
- Get 1/2 tsp. black pepper
- Get 1 tsp. liquid smoke
- Prepare 1/2 tsp. ground chipotle chili pepper (optional for more heat)
Place chicken on top and cover with remaining salsa. 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. I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂.
Steps 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. Mexican shredded chicken is so delicious, versatile and EASY. And here are three ways to make it - Instant Pot, slow cooker and stovetop. You can shred it using only two forks.
So that is going to wrap this up with this exceptional food shredded mexican chicken - slow cooker recipe. Thank you very much for your time. I am sure you will 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!
