Crock Pot Mexican Shredded Chicken
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.
Servings: 4
Cost: $9.67 Recipe, $2.42 per Serving
Ingredients
- 3 large boneless skinless chicken breasts
- 1 can 14.5 oz diced tomatoes
- 1 can 4 oz green chilies
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 ½ teaspoons cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons chili powder
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Place 3 large boneless skinless chicken breasts into the crockpot.
- In a medium bowl, combine 1 can (14.5 oz) diced tomatoes, 1 can (4 oz) diced green chilies, 1 finely chopped medium onion, 4 minced garlic cloves, 1½ tsp cumin, 1½ tsp paprika, and 1½ tsp chili powder. Season with salt and pepper to taste.
- Pour the tomato mixture over the chicken breasts in the crockpot.
- Add 1 cup chicken broth.
- Stir gently to ensure the chicken is evenly coated with the sauce and seasonings.
- Cover and cook on Low for 6–8 hours, or until the chicken is tender and shreds easily with a fork.
- Using two forks, shred the chicken directly in the crockpot.
- Stir the shredded chicken into the sauce until well combined.
- Serve warm and enjoy.
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.
Nutrition
Calories: 140kcal | Carbohydrates: 9g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 342mg | Potassium: 615mg | Fiber: 2g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg
