Mexican Shredded Crockpot Chicken


February 22, 2019

Awesome shredded chick recipe. Great topped off with fresh avocado, radishes, sour cream, etc.

  • Prep: 5 mins
  • Cook: 4 hrs
  • Yields: 4 to 6 servings


2 full chicken breasts

1 tbls olive oil

1/2 cup salsa (mild or medium)

3 tbls brown sugar

1 4 oz. can diced green chilies (mild)

1 14.5 oz. can diced tomatoes (drain)

1 tbls chili powder

1 1/2 teas salt

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder,

1/2 tsp smoked paprika

1/2 tsp dry oregano

1/2 tsp pepper

1 teas liquid smoke

Finely chopped fresh cilantro (optional)


1Rub oil into chicken breasts and put in the slow cooker.

2Add the remaining ingredients.

3Cook on high for 3 to 4 hours or on low for 6 to 7 hours or when chicken easily shreds.

4Place the chicken on a cutting board, and let rest for about 5 minutes prior to shredding.

5Return the shredded chicken to the crockpot and let cook on low for another 20 minutes to absorb some of the the remaining liquid.

6Drain off excess liquid.

7Add your favorite hot sauce to taste.

Serve on rice or yummy soft tacos. Great topped off with fresh avocado, radishes, sour cream, freshly squeezed lime, etc.


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By | 2019-02-22T10:17:33-07:00 February 22nd, 2019|0 Comments