A few simple ingredients makes this Crock Pot Mexican Shredded Chicken so delicious. The chicken cooks tender and flavorful and can be used in many different ways.
In a separate bowl, mix the diced tomatoes, green chilies, onion, garlic, cumin, paprika, and chili powder. Season with salt and pepper to taste.
Pour the tomato and spice mixture over the chicken in the crockpot; Add chicken broth to the crockpot.
Mix thoroughly to ensure the chicken is evenly covered with the ingredients.
Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shreds with a fork.
Once the chicken is cooked, shred it using two forks inside the crockpot. Stir to mix well with the sauce.
Notes
Chicken: This recipe uses boneless, skinless chicken breasts for leaner meat, but you can also use boneless, skinless chicken thighs for more flavor and moisture.Refrigerate the leftovers in an airtight container for up to 5 days.