Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shredded mexican chicken - slow cooker. It is one of my favorites. This time, I will make it a little bit unique. This will be really 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 favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Shredded Mexican Chicken - Slow Cooker is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook shredded mexican chicken - slow cooker using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:

1. Make ready 2 lbs. boneless, skinless chicken breasts
2. Prepare 1/2 cup salsa
3. Prepare 3 tbsp. brown sugar
4. Take 1 can (4 oz.) mild diced green chilies
5. Make ready 1 can (14.5 oz.) diced tomatoes, drained
6. Prepare 1/2 onion, diced
7. Make ready 1 tbsp. chili powder
8. Prepare 1 tsp. salt
9. Get 1 tsp. cumin
10. Prepare 1 tsp. garlic powder
11. Prepare 1 tsp. onion powder
12. Prepare 1/2 tsp. smoked paprika
13. Prepare 1/2 tsp. oregano
14. Take 1/2 tsp. black pepper
15. Prepare 1 tsp. liquid smoke
16. Make ready 1/2 tsp. ground chipotle chili pepper (optional for more heat)

You only need three ingredients for this recipe to come. Cooked in the slow cooker, this Mexican-style shredded chicken with salsa and ancho chile powder is perfect for tacos, quesadillas, and enchiladas. Place chicken on top and cover with remaining salsa. Mexican shredded chicken is so delicious, versatile and EASY.

Instructions to make Shredded Mexican Chicken - Slow Cooker:

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 –>

And here are three ways to make it - Instant Pot, slow cooker and stovetop. You can shred it using only two forks. Mexican shredded chicken is so versatile, and you can use it in so many different things - over rice, in quesadillas, tacos. 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.

So that is going to wrap this up with this tasty food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!