mexican shredded chicken crock pot

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]

CROCKPOT MEXICAN SHREDDED CHICKEN

INGREDIENTS

•  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

INSTRUCTIONS

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.

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.

5-INGREDIENT CROCK POT MEXICAN SHREDDED CHICKEN

Ingredients

• 3 lbs boneless skinless chicken thighs*
• 1 (7-oz) can diced green chilis
• ½ large yellow onion, diced
• 1 (14-oz.) can enchilada sauce
• 1 cup red salsa**
• Sea salt

Instructions

1. Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.

2. Stir everything well until the chicken is coated in the ingredients.

3. Secure the lid on the crock pot and slow cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours.

4. Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.

5. Transfer the shredded chicken back to the crock pot to soak up the juices until you’re ready to serve.

6. Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!

Notes

*Use boneless thighs, breasts, chicken tenders, or a combination of thighs and breasts. I do a combination of chicken thighs and chicken tenders.

**Any store-bought or homemade green or red salsa will work!

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Can I Make This in The Instant Pot?:

Yes, absolutely! Mexican shredded chicken comes out just as well in the Instant Pot. To make Mexican chicken in your pressure cooker, follow my Instant Pot Chicken Tacos recipe.

For Serving:

You can use this amazing flavorful Mexican style shredded chicken in tacos, burritos, enchiladas, taco salads, burrito bowls, and more!

Tacos: Flour tortillas, corn tortillas (or tortillas or taco shell of choice), cilantro, lime wedges and salsa.

Burritos: Large flour tortillas, Spanish rice or cilantro lime rice, black beans or refried beans sour cream, cheddar cheese, guacamole or avocado, chopped lettuce, and more.

Taco Salad or Tostadas: Fresh lettuce or spring greens, tomatoes, crispy corn chips or tostada shell, beans, cheese, avocado, or guacamole.

SLOW COOKER MEXICAN SHREDDED CHICKEN

Ingredients

• 2 pounds large boneless skinless chicken breasts
• 1 Tablespoon olive oil
• 3/4 cup mild salsa
• 2 Tablespoons brown sugar
• 1 can (10 ounces) Rotel (diced tomatoes with green chilies)
• 1 Tablespoon chili powder
• 1 teaspoon EACH of ground cumin garlic powder, onion powder and salt
• 1/2 teaspoon EACH of paprika dry oregano and pepper
• 1 teaspoon liquid smoke
• 1 Tablespoon fresh lime juice

Instructions

• • Spray a large slow cooker with non-stick spray. Set chicken breasts inside. Pour olive oil over chicken and stir to coat. Add all of the remaining ingredients to chicken except for the lime juice.
  • Cover with lid and cook on low heat for 5 to 6 hours, or on high heat for 2 to 4 hours.

• Carefully remove chicken to a cutting board. Shred. Place shredded chicken back in slow cooker and cover with lid. Let cook another 30 minutes. Squeeze fresh lime juice over chicken then serve.
• Enjoy!

Notes

TO FREEZE: Cook chicken as directed. Let cool completely. Place shredded chicken in one or two large freezer ziplock bags. Release as much air as possible. Seal shut. Freeze for up to 3 months. When ready to eat, place bag in refrigerator for 24 hours to thaw. Then microwave or reheat in a large pot over medium heat. Serve warm!

Slow-Cooker Shredded Mexican Chicken

Ingredients

• 1package (28 oz) boneless skinless chicken thighs
• 1package (1 oz) Old El Paso™ taco seasoning mix
• 24oz (or 3 cups) salsa

Steps

1. In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
2. Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
3. Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Tips from the Pillsbury Kitchens

Tip 1

Serve the saucy chicken as a taco filling, to top crisp tostada shells, or to wrap up in warm flour tortillas to make portable burritos. Or spoon over shredded romaine lettuce, with cooked black beans, sautéed sweet bell pepper strips, a corn salsa, and a handful of crumbled queso fresco for the ultimate taco salads

Tip 2

Store your slow-cooker taco shredded chicken leftovers in the fridge in a covered storage container for up to 3 days or freeze up to 3 months, thawing in the refrigerator overnight before reheating.

Tip 3

For best results, we recommend boneless, skinless chicken thighs for this slow-cooker Mexican chicken recipe. Chicken breasts tend to dry out when cooked in a slow cooker.

Tip 4

Add more deliciousness to mealtime with fun recipes like Slow-Cooker Poblano Chicken and Mexican Buffalo Chicken Skillet Dip.

Another recipe :

Ingredients

To make this crockpot Mexican chicken, you’ll need:

• boneless, skinless chicken breasts (about 2 pounds)
• chili powder
• smoked paprika (regular paprika works too – it just won’t have as much of a smoky flavor)
• ground cumin
• canned diced tomatoes with green chilies
• canned chipotle peppers in adobo sauce (if you can’t find this, you can leave it out)
• garlic
• optional: cayenne pepper (use this only if you want to turn up the spice factor!)

Instructions:

1. Mix the chili powder, smoked paprika, cumin, and salt in a small bowl. Sprinkle over the chicken and massage to evenly coat the chicken with the spices.
2. Heat a large nonstick skillet over high heat. Add a spritz of cooking spray or quick drizzle of oil and add the chicken. Sear for 2 minutes on each side, until browned and fragrant.
3. Transfer the chicken to a crockpot insert. Add the diced tomatoes with green chilies, chipotle, and garlic, and toss to combine.
4. Cook on high for 2 to 2.5 hours or low for 4 to 5 hours, until the chicken falls apart when pulled with two forks

notes

• You can use either chicken thighs or breasts for this recipe and follow the same cooking instructions.
• For the Instant Pot, follow steps 1-3 above. Place chicken in the Instant Pot and set it to cook at high pressure for 22 minutes. After the time is up, do a quick release and then shred the chicken in the Instant Pot with the juices.
• Nutrition facts are per serving and are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.

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