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Shredded Mexican Chicken in Slow Cooker

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 lbs raw boneless chicken breasts or a mix of breast and thighs
  • 1/2 C mild salsa
  • 4 oz can mild diced green chilies
  • 14.5 oz can fire roasted diced tomatoes drained
  • 1 Tbsp chili powder
  • 1 1/2 tsp kosher salt
  • 1 tsp each cumin, garlic powder, onion powder
  • 1/2 tsp each smoked paprika, dry oregano, pepper
  • 1 Tbsp canned or jarred chipotle chilis in adobe
  • 2-4 dashes hot sauce such as Tabasco or Franks Red Hot
  • 1 can black beans, drained and rinsed (optional)

Instructions
 

  • Spray the slow cooked with cooking spray. Lay the chicken pieces in a single layer in bottom of slow cooker.
  • In a medium bowl stir together the rest of the ingredients, except for the black beans, and pour over the chicken in slow cooker. Cook on low for about 3 hours until the chicken registers 175-180 degrees and shreds easily with a fork.
  • Remove chicken and shred with two forks. Place shredded chicken back in slow cooker along with black beans, and warm for an additional 20-30 minutes.
  • Depending on how you are using the chicken, you can serve as is, OR you can drain the excess liquid for the chicken by placing a mesh colander over a large bowl and empty the slow cooker contents into it and gently pressing down to remove excess liquid. (Save the excess liquid to use instead of water or broth to make a great Mexican rice as a side dish).
  • Serve as-is over white rice, OR drain and use the chicken inside enchiladas, burritos, or spread on top of nacho chips on a sheet tray and bake for chicken nachos.
  • Enjoy!