– **Title**: Slow Cooker Mexican Shredded Chicken
– **Ingredients**:
– 2 lbs boneless, skinless chicken breasts
– 1 cup salsa (mild or spicy based on preference)
– 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro for garnish (optional)
– Lime wedges for serving (optional)
– **Instructions**:
1. Place the chicken breasts in the slow cooker.
2. In a small bowl, combine the salsa, taco seasoning, cumin, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Pour the seasoning mixture over the chicken in the slow cooker, ensuring the chicken is well coated.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
5. About 30 minutes before serving, add the drained black beans and corn to the slow cooker, stirring gently to incorporate.
6. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
7. Return the shredded chicken to the slow cooker, mixing it with the other ingredients to combine.
8. Serve the shredded chicken in tacos, burritos, or on a bed of rice, and garnish with fresh cilantro and lime wedges, if desired. Enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for alternatives, chicken thighs work wonderfully too—they add richer flavor and stay juicy.
Diced Tomatoes with Green Chilies: These add a nice kick to the dish. If you prefer less heat, opt for plain diced tomatoes and add a bell pepper instead for flavor without extra spiciness.
Black Beans: They’re not just tasty but also add protein. If you don’t have black beans, kidney beans or pinto beans can work just as well. You can also skip them for a lighter dish!
Onion and Garlic: Fresh onion and garlic bring lots of flavors. If you’re in a hurry, you can use onion and garlic powder as substitutes. Just remember, fresh is always better for taste!
Cilantro: This is a classic garnish, adding freshness. If you’re not a fan, try green onions or parsley instead for a different twist.
How Can I Ensure the Chicken Shreds Easily?
The key to perfectly shredded chicken lies in the cooking time and method. Cooking in a slow cooker keeps the chicken moist and tender. Here’s how to do it:
- Make sure the chicken breasts are spread evenly in the cooker; this helps them cook uniformly.
- If you’re short on time, using the high setting allows you to achieve great shredding quality. Just ensure your chicken reaches 165°F (74°C).
- After cooking, remove the chicken and let it rest for a few minutes. It will be easier to shred while it’s still warm but not piping hot.
- Use two forks to shred the chicken gently, pulling it apart along the grain for the best texture.
Slow Cooker Mexican Shredded Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
How Much Time Will You Need?
This easy recipe will take about 15 minutes to prepare, plus cooking time of 3-4 hours on high or 6-8 hours on low in the slow cooker. Just mix, set, and let the slow cooker do all the work!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Make sure they’re spread out evenly so they cook well.
2. Mix the Ingredients:
In a mixing bowl, combine the diced tomatoes (with their juice), black beans, chopped onion, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together until well mixed.
3. Combine with Chicken:
Pour the tomato and spice mixture over the chicken in the slow cooker. Make sure the chicken is well coated with the delicious mixture.
4. Cook the Chicken:
Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it’s fully cooked and can easily be shredded with a fork.
5. Shred the Chicken:
Once the chicken is cooked, use two forks to shred it right in the slow cooker. Stir the shredded chicken well with the sauce to combine all the flavors.
6. Add Lime Juice:
Squeeze the juice of one lime over the shredded chicken and mix it in to add a fresh zing to your dish!
7. Serve and Garnish:
Serve the shredded chicken in tacos, burritos, or over a bed of rice. Don’t forget to sprinkle some chopped cilantro on top for an extra splash of flavor. Enjoy your delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just note that it may take a bit longer to cook. When using frozen chicken, set your slow cooker to high and plan for about 5-6 hours. Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can reduce the chili powder and omit the diced tomatoes with green chilies. For more heat, add chopped jalapeños or a pinch of cayenne pepper to the spice mix. Taste and adjust as necessary for your heat tolerance!
Can I Make This Ahead of Time?
Absolutely! You can prepare all the ingredients and store them in the refrigerator in an airtight container for up to 24 hours before cooking. Just assemble in the slow cooker and cook as directed when you’re ready!
How to Store Leftovers?
Store any leftover shredded chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave until heated through.
