Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shredded mexican chicken - slow cooker. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The chicken cooks until its fork tender, then shredded and added back to the seasoned juices to re-absorb the flavor in every crevice. At this point, you drain any excess liquid. This big batch of Mexican shredded chicken is great served with rice or inside taco shells with letttuce, tomatoes and cheese.
Shredded Mexican Chicken - Slow Cooker is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Shredded Mexican Chicken - Slow Cooker is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 2 lbs. boneless, skinless chicken breasts
- Take 1/2 cup salsa
- Take 3 tbsp. brown sugar
- Take 1 can (4 oz.) mild diced green chilies
- Make ready 1 can (14.5 oz.) diced tomatoes, drained
- Get 1/2 onion, diced
- Prepare 1 tbsp. chili powder
- Prepare 1 tsp. salt
- Take 1 tsp. cumin
- Get 1 tsp. garlic powder
- Get 1 tsp. onion powder
- Get 1/2 tsp. smoked paprika
- Get 1/2 tsp. oregano
- Get 1/2 tsp. black pepper
- Take 1 tsp. liquid smoke
- Prepare 1/2 tsp. ground chipotle chili pepper (optional for more heat)
Place chicken on top and cover with remaining salsa. I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂. But feel free to take it out to shred it and Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients.
Steps 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 –>
The chicken drops a lot of juice while cooking so there will be plenty of liquid in the slow cooker / pressure cooker. For the stove top, extra water is. Slow cooker size: This Slow Cooker Mexican Shredded Chicken recipe requires a six-quart slow cooker and has just enough room to spare. If you don't have a six-quart slow cooker, I suggest dividing the food evenly into two smaller slow cookers. Mexican shredded chicken is so delicious, versatile and EASY.
So that is going to wrap this up for this special food shredded mexican chicken - slow cooker recipe. Thanks so much for your time. I am confident 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
