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Mexican Shredded Chicken
Awesome shredded chick recipe. Great topped off with fresh avocado, radishes, sour cream, etc.
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
6
Ingredients
1x
2x
3x
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
Instructions
Rub oil into chicken breasts and put in the slow cooker.
Add the remaining ingredients.
Cook on high for 3 to 4 hours or on low for 6 to 7 hours or when chicken easily shreds.
Place the chicken on a cutting board, and let rest for about 5 minutes prior to shredding.
Return the shredded chicken to the crockpot and let cook on low for another 20 minutes to absorb some of the the remaining liquid.
Drain off excess liquid.
Add your favorite hot sauce to taste.
Notes
Serve on rice or make yummy tacos. Great topped off with fresh avocado, radishes, sour cream, freshly squeezed lime, etc.
Keyword
mexican shredded chicken, Mexican Shredded Crock Pot Chicken, shredded chicken
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