Slow Cooker Mexican Shredded Chicken Recipes
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 CHICKEN
This Slow Cooker Mexican Shredded Chicken is so versatile, perfect for any Mexican dish, salads, meal prep, etc!
Provided by Stephanie
Categories Chicken
Time 8h5m4S
Number Of Ingredients 9
Steps:
- Combine all the spices in a small bowl and mix to evenly combine.
- 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. Cook on low setting for 8 hours or on high setting for 4 hours.
- Once it's ready, use tongs to remove chicken and place on a cutting board. Using two forks, shred the chicken breasts. Add the shredded chicken back into the crockpot and stir to combine with all the liquid. Use immediately or store in airtight container for use throughout the week.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 75 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
SLOW COOKER MEXICAN PULLED CHICKEN
This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.
Provided by lindsey927
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 6h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
- Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with 2 forks.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
SLOW COOKER SHREDDED CHICKEN TACOS
I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.
Provided by Brendan Dailey
Categories World Cuisine Recipes Latin American Mexican
Time 5h
Yield 18
Number Of Ingredients 13
Steps:
- Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
- Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
- Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.
Nutrition Facts : Calories 170 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 3 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 0.7 g, Sodium 1290.4 mg, Sugar 2.7 g
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