– **Title**: Slow Cooker Mexican Shredded Chicken
– **Ingredients**:
– 2 pounds boneless, skinless chicken breasts
– 1 cup salsa (your choice of mild, medium, or hot)
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Juice of 1 lime (optional)
– Tortillas or rice, for serving
– **Instructions**:
1. Place the chicken breasts in the slow cooker.
2. In a small bowl, mix together the salsa, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Pour the salsa mixture over the chicken, ensuring it is well coated.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easy to shred.
5. Once cooked, uncover the slow cooker and shred the chicken using two forks, mixing it back into the sauce.
6. If desired, stir in lime juice for added flavor.
7. Serve the shredded chicken in tortillas or over rice, garnished with fresh cilantro. Enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for shredding. If you’re looking for a substitution, try thighs for more flavor or plant-based options like jackfruit for a vegetarian dish.
Diced Tomatoes with Green Chilies: I recommend using Rotel, as it adds spice and flavor. If unavailable, canned diced tomatoes with jalapeños or just plain diced tomatoes and a pinch of chili flakes will work, too.
Black Beans: These lend heartiness to the dish. If you’re short on beans, you can use pinto beans or chickpeas as a substitute. They both will mesh well with the flavors.
Corn: Corn adds sweetness and texture. If using canned corn, drain well. For freshness, you can substitute with fresh corn off the cob, or if you want to skip corn entirely, just add extra beans.
Spices: Chili powder, cumin, and smoked paprika are key for flavor. If you want a different taste, try taco seasoning instead, or for more heat, add cayenne pepper.
How Do I Get the Chicken Perfectly Shredded?
The key to fabulous shredded chicken is cooking it to perfection. Here’s how:
- Cook the chicken until it reaches 165°F (75°C). Use a meat thermometer to be sure!
- When done, let it rest for a few minutes before shredding to keep it juicy.
- Use two forks: one to hold the chicken steady and the other to pull it apart into shreds.
- If it’s not shredding easily, it might need a bit more cooking time, so don’t hesitate to put it back in the cooker.
Shredding in the slow cooker also allows you to mix it well with the sauce—this makes every bite flavorful!
How to Make Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
For The Chicken Dish:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional, for serving)
How Much Time Will You Need?
This recipe is easy to prepare! You’ll need about 10 minutes for prep time and then let the slow cooker do the work for about 6-7 hours on low or 3-4 hours on high. Perfect for a busy day where you want a delicious meal waiting for you!
Step-by-Step Instructions:
1. Start with the Chicken:
Begin by placing the boneless chicken breasts into the slow cooker. This is the foundation for your flavorful dish!
2. Mix the Ingredients:
In a mixing bowl, combine the diced tomatoes (including their juice), rinsed black beans, corn, diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until it’s well mixed and colorful!
3. Combine in the Slow Cooker:
Pour the tasty mixture over the chicken in the slow cooker. Make sure to coat the chicken evenly with all those delicious flavors. It’s going to smell amazing!
4. Cook Away:
Cover your slow cooker and let it cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is fully cooked and can be shredded easily with a fork. Relax while you wait!
5. Shred the Chicken:
Once the chicken is cooked, grab two forks and shred the chicken directly in the slow cooker. Stir everything together so the chicken is mixed with those flavorful juices.
6. Serve and Enjoy:
When you’re ready to eat, serve your shredded chicken with a sprinkle of fresh cilantro and a squeeze of lime juice if you like. This chicken is perfect for tacos, burritos, or over rice. Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken breasts, just make sure to increase the cooking time a bit. Cook on high for about 4-5 hours, or on low for 7-8 hours until the chicken is fully cooked and shreds easily.
What Can I Substitute for Black Beans?
If you don’t have black beans, you can easily substitute them with pinto beans or kidney beans. Also, chickpeas can be a great alternative if you’re looking for something different!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the shredded chicken in a freezer-safe container for up to 3 months. Just thaw in the fridge overnight before reheating!
What Dishes Can I Make with This Mexican Shredded Chicken?
This shredded chicken is super versatile! Use it in tacos, burritos, enchiladas, or even salads. It’s also delicious served over rice or stuffed into baked potatoes!
