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.


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


  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. Serve or use as desired.

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