Slow Cooker Mexican Shredded Chicken Recipe
Slow Cooker Mexican shredded chicken with rotel is great for tacos. A cheap Crockpot meal that is healthy and comes out fork tender with tons of flavor.
Servings: 8
Equipment
- 1 slow cooker
Ingredients
- 2.5 pounds chicken thighs boneless skinless, or breasts, medium size
- 1/2 small onion diced
- 1 can rotel or diced tomatoes, about 1 cup
- 1/2 cup chicken broth
- 2 tsp chili powder
- 1.5 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp paprika
- 3/4 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 cup black beans canned, drained, optional
Instructions
- Spray inside of pot with non stick pot. Pour chicken broth on the bottom and lay meat inside pot. Sprinkle on all seasonings over the top, then pour on diced tomatoes.
- Add diced onions and beans if you want to add those. Cover and cook on low for 4-6 hours or until they shred easily with 2 forks. Timing will depend on how thick your pieces are. If they don't shred easily they need more time.
- Shred, stir with flavored liquid and serve over rice or inside tortillas as tacos.
Video
Nutrition
Serving: 2oz | Calories: 178kcal | Carbohydrates: 3g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 667mg | Potassium: 626mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg