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Slow Cooker Mexican Shredded Chicken
Flavorful shredded chicken perfect for adding to salads, tacos or burritos.
Course
Dinner
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
5
minutes
minutes
Servings
6
cups
Calories
108
kcal
Author
Kathy Berget
Equipment
Crockpot
Ingredients
2-3
pounds
chicken breasts or thighs
boneless and skinless
1
quart
canned diced tomatoes
or 1 can (28 ounces)
1
can
roasted chilies
7 ounce, drain liquid
1
teaspoon
ground cumin
1
teaspoon
chili powder
1
teaspoon
salt
1
teaspoon
pepper
½
teaspoon
garlic powder
US Customary
-
Metric
Instructions
Place chicken in crockpot
2-3 pounds chicken breasts or thighs
Add tomatoes, chilies and seasonings
1 quart canned diced tomatoes,
1 can roasted chilies,
1 teaspoon ground cumin,
1 teaspoon chili powder,
1 teaspoon salt,
1 teaspoon pepper,
½ teaspoon garlic powder
Cook on high 4 hours or low for 6-8 hours
Remove chicken and let cool just enough to handle
Shred chicken with two forks
Add chicken back into crockpot and heat through.
Notes
Tips for making shredded chicken
Use diced, chopped or stewed tomatoes
Add liquid from canned tomatoes
Drain canned chilies
Use any variety of chilies and select the heat you prefer
Recipe can be doubled, but cook time will increase
Cooking time may vary depending on your crock pot and the amount you are cooking
Shred chicken with two forks or a fork and a pair of tongs
Nutrition
Serving:
0.5
cup
|
Calories:
108
kcal
|
Carbohydrates:
5
g
|
Protein:
17
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
481
mg
|
Potassium:
434
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
164
IU
|
Vitamin C:
11
mg
|
Calcium:
30
mg
|
Iron:
1
mg