Shredded Mexican Chicken
If you are looking for an easy way to make some shredded chicken for your tacos, burritos or bowls, this is your recipe. So simple and the best part about it, in my opinion, is that it cooks in the crock pot so you can throw it in before you go to work and it will be done by the time you get home!
PrintShredded Mexican Chicken
- Yield: 3–4 servings depending on how you use it 1x
- Method: crock pot
- Cuisine: Mexican
Ingredients
- 2 frozen chicken breasts ( I used what I had in the freezer which was one breast and 3 thighs)
- 1 can Rotel or any diced tomatoes with green chiles (I used the spicy version for mine)
- 1/2 – 3/4 cup low sodium chicken broth
- 1 tsp of each of the following – garlic powder, onion powder, chili powder and cumin
Instructions
Place the chicken breasts in your crock pot. Top with dry ingredients, then the Rotel and broth. Cover and cook on low for 6-8 hours. If you use fresh chicken cook on low for 3-4 hours. Once the chicken is done, pull it out of the crock-pot using tongs and shred with forks. You can add some of the cooking liquid if your chicken seems dry, but I didn’t need any. You don’t want too much liquid or your chicken will be soggy. Now your chicken is ready to be used for whatever you’d like.
Keywords: shredded chicken
Last night when we made this I used it in some yummy burrito bowls. My base was quinoa and then I added spicy black beans, avocado, corn tossed with cayenne, lettuce, a bit of diced jalapenos, chopped cherry tomatoes, a bit of cheese and some salsa on top. The possibilities are endless with this chicken and it really is so easy to make.
