Crock Pot Mexican Shredded Chicken
Say goodbye to dry shredded chicken! My super simple recipe for Crock Pot Mexican Shredded Chicken will be your new go-to for the juiciest shredded chicken EVER! Perfect for tacos, enchiladas, nachos, burrito bowls, soups and taco salads.
Equipment
- Slow Cooker My Cuisinart Slow Cooker / Multi-Cooker is on of my favorite appliances!
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- Stainless Steel Kitchen Tongs KitchenAid Stainless Steel with Silicone Tipped Tongs are great for use with non-stick cookware.
Ingredients
- 2 lbs. chicken breasts boneless, skinless
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (8 oz. jar) taco sauce
- 1 (10 oz. can) Rotel tomatoes and chilies
- 1 teaspoon liquid smoke
- Chopped cilantro for garnish if desired
Instructions
- In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.
- In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.
- Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.
- Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.
Notes
Instead of chicken breasts, feel free to use boneless, skinless chicken thighs.
Storage: Store any leftovers in an airtight container. Will keep for up to 5 days refrigerated.
Nutrition
Serving: 1gCalories: 209kcalCarbohydrates: 2gProtein: 35gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 96mgSodium: 248mgSugar: 1g
Tried this recipe?Let us know how it was!