Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shredded mexican chicken - slow cooker. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Shredded Mexican Chicken - Slow Cooker is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Shredded Mexican Chicken - Slow Cooker is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready 2 lbs. boneless, skinless chicken breasts
- Make ready 1/2 cup salsa
- Get 3 tbsp. brown sugar
- Prepare 1 can (4 oz.) mild diced green chilies
- Prepare 1 can (14.5 oz.) diced tomatoes, drained
- Make ready 1/2 onion, diced
- Make ready 1 tbsp. chili powder
- Prepare 1 tsp. salt
- Prepare 1 tsp. cumin
- Make ready 1 tsp. garlic powder
- Take 1 tsp. onion powder
- Prepare 1/2 tsp. smoked paprika
- Take 1/2 tsp. oregano
- Take 1/2 tsp. black pepper
- Take 1 tsp. liquid smoke
- Prepare 1/2 tsp. ground chipotle chili pepper (optional for more heat)
I also love making flavorful Buddha bowls with it, like I did with these Shredded Mexican Chicken & Corn Quinoa Bowls. Pour the salsa over the chicken breasts and cover the slow cooker. Remove the chicken breasts and shred. Return the shredded meat to the slow cooker and stir to get it well mixed with the sauce.
Instructions 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 –>
Remove the chicken breasts and shred. Return the shredded meat to the slow cooker and stir to get it well mixed with the sauce. Add chicken broth to slow cooker, then add chicken breasts. Pour half the seasoning over the chicken and then flip over to add the rest of the seasoning on top of chicken. Place lid on the slow cooker.
So that’s going to wrap this up for this exceptional food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
