Slow Cooker Mexican Shredded Chicken Recipes

SLOW COOKER MEXICAN SHREDDED CHICKEN

Steps:

• Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
• Place chicken in a 3-quart slow cooker. Pour sauce over top.
• Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
• Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

SLOW COOKER SHREDDED CHICKEN

Steps:

• Combine all the spices in a small bowl and mix to evenly combine.
• Add chicken broth to slow cooker, then add chicken breasts. Pour half the seasoning over the chicken and then flip over to add the rest of the seasoning on top of chicken.
• Place lid on the slow cooker. Cook on low setting for 8 hours or on high setting for 4 hours.
• Once it's ready, use tongs to remove chicken and place on a cutting board. Using two forks, shred the chicken breasts. Add the shredded chicken back into the crockpot and stir to combine with all the liquid. Use immediately or store in airtight container for use throughout the week.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.