Description
This recipe provides instructions for making flavourful Mexican Shredded Chicken using a Crockpot (slow cooker). It’s versatile and perfect for tacos, burritos, and more.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chilies, undrained
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 cup chicken broth (optional, for thinner sauce)
- Salt and pepper to taste
Instructions
- Place chicken breasts or thighs in the bottom of a 6-quart or larger slow cooker.
- Sprinkle taco seasoning, cumin, and chili powder over the chicken.
- Add diced tomatoes (with their juice), diced green chilies (with their juice), chopped onion, and minced garlic over the chicken.
- If desired, add chicken broth for a slightly thinner sauce, though the tomatoes and chicken will release plenty of liquid.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily shredded with a fork.
- Once cooked, remove the chicken from the slow cooker and place it on a cutting board or in a large bowl.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir it into the sauce.
- Taste and adjust seasonings as needed, adding salt and pepper if desired.
- Serve hot in tacos, burritos, enchiladas, quesadillas, salads, or over rice.
Notes
- Using chicken thighs will result in a slightly more moist and flavourful shredded chicken compared to breasts.
- The cooking time will vary based on the size of the chicken pieces and the wattage of your slow cooker.
- For an extra kick, add 1/4 tsp of cayenne pepper along with the other spices.