SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
SLOW COOKER MEXICAN SHREDDED CHICKEN
This slow cooker recipe is great for those busy weekdays. We like this shredded chicken in tacos but it could be used in a lot of different dishes. Kid-tested and approved! Freeze the leftovers for a quick meal later! Serve in tacos, taquitos, enchiladas, salad, chicken soup, or shredded chicken sandwiches!
Provided by Sarah
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 4h25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
- Place chicken in a 3-quart slow cooker. Pour sauce over top.
- Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
- Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.1 g, Cholesterol 59.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 1974.9 mg, Sugar 12.9 g
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
SLOW COOKER MEXICAN PULLED CHICKEN
This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.
Provided by lindsey927
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 6h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
- Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with 2 forks.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
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