Recipe of Homemade Shredded Mexican Chicken - Slow Cooker

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Award-winning Shredded Mexican Chicken - Slow Cooker. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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 begin with this recipe, we have to first prepare a few components. You can cook Shredded Mexican Chicken - Slow Cooker using 16 ingredients and 9 steps. Here is how you can achieve that.

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 Take to make Shredded Mexican Chicken - Slow Cooker:

1. 2 lbs. boneless, skinless chicken breasts
2. 1/2 cup salsa
3. 3 tbsp. brown sugar
4. 1 can (4 oz.) mild diced green chilies
5. 1 can (14.5 oz.) diced tomatoes, drained
6. 1/2 onion, diced
7. 1 tbsp. chili powder
8. 1 tsp. salt
9. 1 tsp. cumin
10. 1 tsp. garlic powder
11. 1 tsp. onion powder
12. 1/2 tsp. smoked paprika
13. 1/2 tsp. oregano
14. 1/2 tsp. black pepper
15. 1 tsp. liquid smoke
16. 1/2 tsp. ground chipotle chili pepper (optional for more heat)

Instructions to make to make Shredded Mexican Chicken - Slow Cooker

1. Grease the inside of the slow cooker. Place the chicken in the bottom.
2. In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
3. Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
4. 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.
5. 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)!
6. Chicken Nachos -->
7. Chicken Quesadilla Pie. -->
8. Southwestern Style Chicken Potato Skins -->
9. Easy Chicken Taquitos -->

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So that is going to wrap this up for this special food Step-by-Step Guide to Make Perfect Shredded Mexican Chicken - Slow Cooker. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!