Slow Cooker Shredded Mexican Chicken
This easy Slow Cooker Shredded
Mexican Chicken is a great base recipe to use for tacos, enchiladas, nachos,
burritos, salads or just serve it over rice.
Slow
Cooker Shredded Mexican Chicken
INGREDIENTS
:
·
4 large boneless
skinless chicken breasts
·
1 small onion,
chopped
·
4 cloves garlic,
minced
·
1 cup (236ml) of
your favorite salsa
·
1 (4 oz) (113g) can
diced green chilies
·
1 tablespoon chili
powder
·
2 teaspoons cumin
·
2 teaspoons dried
oregano
·
1 teaspoon onion
powder
·
1 teaspoon garlic
powder
·
salt and pepper to
taste
INSTRUCTIONS
:
1.
Place chicken breasts
in the bottom of your slow cooker. Top with all of the remaining ingredients.
Cover and cook on low for 4-6 hours. I don't recommend cooking this on high or
for longer than 6 hours as the chicken can overcook and become dry or mushy.
2.
You may remove the
chicken from the crock pot or leave it in and shred it in there. Use as much or
as little juice as you desire. I like to use all of the juice and cook the
shredded chicken in the juice for about 15-20 minutes so it can soak up more
flavor. If there is a lot of liquid drain some off.
3.
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4.
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5.
You can get full
recipes in HERE!!!
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