Shredded Mexican Chicken - Slow Cooker
This recipe makes a batch of really tasty shredded Mexican-style chicken that can be used for a variety of recipes...serve over rice, in a chicken taco salad, in burritos, in tacos, in taquitos, chicken nachos, chicken enchiladas, chimichangas, quesadillas....tons of options! This chicken can also be frozen to enjoy in future meals. Recipe source : Carlsbadcravings.com
Shredded Mexican Chicken - Slow Cooker
This recipe makes a batch of really tasty shredded Mexican-style chicken that can be used for a variety of recipes...serve over rice, in a chicken taco salad, in burritos, in tacos, in taquitos, chicken nachos, chicken enchiladas, chimichangas, quesadillas....tons of options! This chicken can also be frozen to enjoy in future meals. Recipe source : Carlsbadcravings.com
Open in Cookpad AppSteps
- 1
Grease the inside of the slow cooker. Place the chicken in the bottom.
- 2
In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
- 3
Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
- 4
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.
- 5
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)!
- 6
Chicken Nachos -->
- 7
Chicken Quesadilla Pie. -->
- 8
Southwestern Style Chicken Potato Skins -->
- 9
Easy Chicken Taquitos -->
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