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mexican shredded chicken crock pot

mexican shredded chicken crock pot

mexican shredded chicken crock pot

Hello and welcome to solsarin. This post is about “mexican shredded chicken crock pot“.

Chicken as food

Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]



  •  1 1/2 pounds (680 grams) boneless skinless chicken breast
  •  1 teaspoon salt
  •  1 1/2 teaspoons smoked paprika
  •  1 tablespoon mild chili powder
  •  1 cup (220 grams) fresh tomato salsa (mild or spicy)
  •  1/4 cup (55 grams) chicken stock


  1. Preheat crockpot on low.
  2. Season the chicken with salt, smoked paprika and chili powder.
  3. Add the salsa, chicken stock to the crockpot and mix well. Add the chicken breast and nestle in the sauce.
  4. Cook on low for 8 hours or on high for 4 hours.
  5. When done, use 2 forks to shred the chicken in the sauce.
mexican shredded chicken crock pot
mexican shredded chicken crock pot

Serving Suggestions

For a complete Cinco de Mayo meal, use this crockpot Mexican shredded chicken and make shredded chicken baked taquitos, Shredded chicken tacos. Serve with a side of esquites, a Mexican street corn salad and of course don’t forget to wash it all down with a refreshing margarita.

Salsa choices

If you want the meat spicy, use a spicy salsa. My preference is a mild salsa so I can spice it up in other ways when I turn this into tacos, taquitos or enchiladas.

No slow cooker?

No problem. You can use the low and slow roasting method I used for pulled chicken sandwich. Add the chicken breasts and salsa to a casserole dish, cover with a lid or foil.  Place in  a preheated 300°F/150°C oven for 1 hour. Turn the chicken breasts and continue to cook for 30 minutes.

What is shredded chicken?

Shredded chicken are chicken breasts cooked low and slow in sauce, or in this case salsa. It gets so tender that you can shred it using forks.

Cinco de Mayo! A Mexican holiday that widely celebrated in California and one of the best day for enjoying all the Mexican cuisine that they have to offer and all the recipes in this post are perfect for this days celebration.


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