Shredded Mexican Chicken in Slow Cooker

This versatile shredded chicken has a lot of great Mexican flavor and works in a variety of dishes. It makes an easy dinner when just spooned over white rice and topped with chopped scallions. Other variations include:

Chicken Nachos: drain the chicken of excess liquid, and then spread over nacho chips on a baking sheet, adding your favorite shredded cheese and nacho toppings, and bake at 350 degrees until the cheese melts. Remove from oven and top with sour cream, sliced jalapeños, green onion, shredded lettuce, guacamole or whatever other toppings you desire.

Chicken Enchiladas: wrap the drained chicken inside 6-inch tortillas, and top with enchilada sauce and shredded cheese, then bake 350 degrees, covered in foil for 15 minutes, then uncovered for 15 minutes. Serve topped with sour cream, shredded lettuce, cilantro and guacamole.

Chicken Burritos: Use large 10 – 12 inch burritos, and place 1/2 C shredded chicken with black beans, white rice and shredded cheese in the middle, then roll it up burrito style. Place seam side down on baking sheet lined with foil or parchment paper. Brush lightly with vegetable oil and bake at 400 degrees for 18-20 minutes until golden. Broil briefly to brown the top until crispy. Top with sour cream, guacamole, packaged burrito sauce, or my “Green Chili Sour Cream Sauce” (see recipe).

TIPS: You can find jarred or canned chipotle chilis in adobe sauce in the Mexican section of your grocery store usually. If you cannot find, you can substitute 1/2 tsp chipotle chili pepper powder, although it is not quite as good that way.