Slow Cooker Shredded Mexican Chicken Recipe
Slow Cooker Shredded Mexican Chicken is an easy, family-friendly main dish featuring classic Mexican flavors ideal for tacos.
Serving6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¾ cup salsa
- 2 Tablespoons brown sugar
- 4 ounces green chilies, 1 can
- 14 ½ ounces diced tomatoes, 1 can
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 12 corn tortillas
- 1 cup shredded lettuce, optional topping
- ½ cup shredded cheddar cheese, optional topping
- 1 cup salsa, optional topping
Instructions
- Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.
- Add all the remaining ingredients on top of the chicken. Place the lid on top and cook on low for 6-7 hours.
- After chicken is done cooking, remove chicken from crock pot and place on a cutting board. Using two forks, shred chicken and return to slow cooker. Return chicken to slow cooker and mix with remaining liquid.
- Serve on corn tortillas with desired toppings.
Notes
Keep in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 388 kcal · Carbohydrates: 38 g · Protein: 40 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 107 mg · Sodium: 1277 mg · Potassium: 1078 mg · Fiber: 7 g · Sugar: 10 g · Vitamin A: 1127 IU · Vitamin C: 12 mg · Calcium: 177 mg · Iron: 3 mg