Crockpot Mexican Shredded Chicken Recipe 435
CROCK POT MEXICAN SHREDDED CHICKEN
Say goodbye to dry shredded chicken! My super simple recipe for Crock Pot Mexican Shredded Chicken will be your new go-to for the juiciest shredded chicken EVER! Perfect for tacos, enchiladas, nachos, burrito bowls, soups and taco salads.
Provided by Erin @ Delightful E Made
Time 3h40m
Number Of Ingredients 8
Steps:
- In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.
- In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.
- Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.
- Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.
Nutrition Facts : Calories 309 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 9 grams fat, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz., Sodium 453 milligrams sodium, Sugar 1 grams sugar
CROCKPOT MEXICAN SHREDDED CHICKEN RECIPE - (4.3/5)
Provided by mnhenselen
Number Of Ingredients 9
Steps:
- Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!
SLOW COOKER MEXICAN SHREDDED CHICKEN
This slow cooker recipe is great for those busy weekdays. We like this shredded chicken in tacos but it could be used in a lot of different dishes. Kid-tested and approved! Freeze the leftovers for a quick meal later! Serve in tacos, taquitos, enchiladas, salad, chicken soup, or shredded chicken sandwiches!
Provided by Sarah
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 4h25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
- Place chicken in a 3-quart slow cooker. Pour sauce over top.
- Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
- Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.1 g, Cholesterol 59.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 1974.9 mg, Sugar 12.9 g
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
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