pulled chicken slow cooker mexican
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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]
3 Ingredient Slow Cooker Mexican Shredded Chicken
Why This Recipe Is So Good
- It’s inspired by our the shredded chicken from our favorite Mexican restaurant. Talk about restaurant-quality!
- It’s crazy easy to make. Stir together with a few ingredients, let it cook in the Crockpot or slow cooker, then shred the chicken, and you’re done!
- I have a great hack for making the chicken super easy to shred.
- The chicken is tender and moist and full of flavor.
- This slow cooker Mexican chicken is really versatile and is delicious in tacos, burritos, chimichangas, on salads, or on burrito bowls.
- This recipe is quite economical, too!
- Hello – three ingredients!
Variations & Tips
- Make your own taco seasoning. It’s really easy, and you can control the additives and sodium content. Ideal if you’re on a Whole30 and cannot eat many of the anti-caking agents or sugars found in commercial taco seasoning blends.
- Shred the chicken oh so easily but using your hand mixer. Make sure you beat the chicken on low speed, otherwise you’ll end up with salsa splattered on your walls!
- Use a slow cooker liner for super easy cleanup.
What To Make With It
- In tacos with cheese (Queso fresco is great, and we like shredded cheese, too, for a gringo taco), avocado salsa, or chipotle aioli.
- As a burrito bowl. Simply replace the carnitas with chicken in this recipe.
- In a burrito with rice, beans, shredded lettuce, cheese, and salsa.
- In chilaquiles.
- Over nachos. Try this vegan queso if you’re dairy-free.
Ingredients
- 3 boneless, skinless chicken breasts a little less than 2 pounds
- 1 cup salsa
- 2 tablespoons taco seasoning
- salt if desired
Instructions
1.
In a slow cooker, combine all ingredients and stir. Do not add water. Add a few pinches of salt if your taco seasoning does not contain it.
2.
Cover and cook on low for 5 hours, or on high for 3 hours.
Notes
- To easily shred chicken, beat with a hand mixer on low speed. Alternately, transfer cooked chicken breasts to a stand mixer and beat on low or medium speed with the paddle attachment.
- If you’re on a Whole30, make sure both your salsa and your taco seasoning are compliant.
- To make this recipe in the Instant Pot, combine all ingredients in the Instant Pot and stir. Do not add water. Seal and cook High Pressure for 20 minutes. Quick Release, shred the chicken breasts, then return chicken to Instant Pot. Cook on Sauté mode for a few minutes until liquid is absorbed.
Crockpot Mexican Chicken
The Ingredients
- Chicken. While in the slow cooker, the chicken meat will become incredibly tender, moist, and flavorful. Watch it carefully for over cooking. I opted to use boneless skinless breasts for this recipe, but you could use thighs as well. Thighs are also less prone to drying out.
- Spices. No bland chicken here! I used a mixture of salt, pepper, chili powder, garlic powder, onion powder, and dried oregano to create robust flavor with a hint of heat.
- Tomatoes. Fire-roasted diced tomatoes add a subtle smokiness to the chicken and help it stay moist.
- Chipotle Peppers in Adobo. A powerhouse of smoky flavor wrapped up in the convenience of one can. (You’ll have some left in the can—use it in any of these recipes.)
- Optional Additions. I loved adding a can of black beans and Mexican corn for additional flavor and texture. You can stir them in at the end if you’d like to make the chicken even more substantial.
OPTIONAL ADDITIONS & SERVING SUGGESTIONS:
-
- Canned reduced-sodium black beans rinsed and drained
- Canned Mexican corn drained
- Prepared brown rice or quinoa
- Your favorite Mexican toppings: fresh cilantro and/or nonfat plain Greek yogurt, diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado
Instructions
-
Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
-
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
-
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
-
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
-
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Notes
- TO STORE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- TO FREEZE: Place leftovers in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.
- TO REHEAT: Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
EASY SLOW COOKER SHREDDED MEXICAN CHICKEN
INGREDIENTS
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (medium if you like spicy)
- 3-4 tablespoons brown sugar **
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can fire roasted diced tomatoes, drained (or regular)
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic powder, onion powder
- 1/2 tsp EACH smoked paprika, dry oregano, pepper
- 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
- 1 teaspoon liquid smoke
- Hot sauce to taste
INSTRUCTIONS
-
Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
-
Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.
TIPS FOR SUCCESS
- Liquid Smoke is found next to the BBQ sauces in any grocery store and adds a wonderfully smoky flavor.
- Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion – perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper – perfect for kids.
- When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
- If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
- Chicken freezes beautifully. Transfer to a freezer bag, squeeze out excess air and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
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