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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]
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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Ingredients
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
Instructions
Notes
Slow-Cooker Shredded Mexican Chicken
Ingredients
Steps
Tips from the Pillsbury Kitchens
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Ingredients
To make this crockpot Mexican chicken, you’ll need:
Instructions:
notes
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