Slow Cooker Mexican Shredded Chicken
This Slow Cooker Mexican Shredded Chicken is the perfect balance of tender, juicy chicken infused with bold, smoky spices. Slow-cooked in a perfectly seasoned tomato sauce, this recipe creates a flavorful, fall-apart chicken that’s incredibly versatile.
Servings: 10
Calories: 126kcal
Equipment
- Slow Cooker/Crockpot
- Measuring Cups and Spoons
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups strained tomatoes
- 2 limes juiced (about ¼ cup)
- 1 tablespoon ground cumin
- ½ tablespoon sea salt
- ½ tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
Instructions
- Place the chicken into the bottom of the slow cooker that is lightly greased with non-stick spray or olive oil.
- Add the strained tomatoes, lime juice, cumin, sea salt, chili powder, garlic powder, ground paprika, onion powder, ground coriander and ground black pepper.
- Give the sauce a little mix and cover.
- Cook on low heat for 6 hours then shred with two forks or a hand mixer.
- Serve warm on rice, or in tacos, burritos or enchiladas.
Notes
- Keep an eye on the cooking time to ensure you do not overcook the chicken for optimal tenderness and moisture.
- It’s easiest to shred the chicken right after cooking while it’s still warm and tender.
- Stir in additional lime juice before serving for an extra brightness of flavor.
- Keep some of the slow cooker juices to drizzle over your final dish for added moisture and flavor.
- For a crispy texture, spread the shredded chicken on a baking sheet and broil for 3-5 minutes.
Nutrition
Calories: 126kcal | Carbohydrates: 5g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 575mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg
