How to Prepare Quick Shredded Mexican Chicken - Slow Cooker
Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Homemade Shredded Mexican Chicken - Slow Cooker. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shredded Mexican Chicken - Slow Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shredded Mexican Chicken - Slow Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shredded Mexican Chicken - Slow Cooker is about 6 cups. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Shredded Mexican Chicken - Slow Cooker using 16 ingredients and 9 steps. Here is how you can achieve it.
This recipe makes a batch of really tasty shredded Mexican-style chicken that can be used for a variety of recipes...serve over rice, in a chicken taco salad, in burritos, in tacos, in taquitos, chicken nachos, chicken enchiladas, chimichangas, quesadillas....tons of options! This chicken can also be frozen to enjoy in future meals. Recipe source : Carlsbadcravings.com
Ingredients and spices that need to be Get to make Shredded Mexican Chicken - Slow Cooker:
- 2 lbs. boneless, skinless chicken breasts
- 1/2 cup salsa
- 3 tbsp. brown sugar
- 1 can (4 oz.) mild diced green chilies
- 1 can (14.5 oz.) diced tomatoes, drained
- 1/2 onion, diced
- 1 tbsp. chili powder
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- 1 tsp. liquid smoke
- 1/2 tsp. ground chipotle chili pepper (optional for more heat)
Steps to make to make Shredded Mexican Chicken - Slow Cooker
- Grease the inside of the slow cooker. Place the chicken in the bottom.
- In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
- Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
- Remove chicken from the slow cooker and allow it to rest for 5 minutes or so, then use 2 forks to shred it. Stir the chicken back into the remaining juices/salsa mix and cook on low for an additional 20 minutes.
- After the additional 20 minutes, remove the chicken from the slow cooker with a slotted spoon. Use the chicken in your favorite recipe (some suggestions are listed in the recipe description and a few are pictured below)!
- Chicken Nachos -->
- Chicken Quesadilla Pie. -->
- Southwestern Style Chicken Potato Skins -->
- Easy Chicken Taquitos -->
While that is certainly not the end all be guide to cooking quick and easy lunches it is very good food for thought. The expectation is that will get your own creative juices flowing so that you may prepare wonderful lunches for the family without needing to do too terribly much heavy cooking in the process.
So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Shredded Mexican Chicken - Slow Cooker. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!