Easy Slow Cooker Shredded Mexican Chicken
Easy Slow Cooker Shredded Mexican Chicken
Servings: 8
Ingredients
- 2 boneless, skinless chicken breasts
- ¾ cup chicken broth
- 2 oz diced green chilies
- 1 tsp cumin
- 2 garlic cloves minced
- ½ tsp chili powder
- ½ chipotle powder
- ¼ tsp salt
Instructions
- Place the chicken breast in the slow cooker.
- Add in diced green chilies, cumin, garlic cloves, chili powder, chipotle powder, salt, and chicken broth.
- Cook on high for 3-4 hours or low for 6-8 hours, until the chicken is cooked through and fork tender.
- Remove the chicken and with two forks shred the chicken.
- Add the shredded chicken back to the slow cooker and cook another 15 minutes.
- Use the Mexican Shredded Chicken in your favorite dishes, such as tacos, quesadillas, enchiladas, tortilla soup, nachos, and more.
Notes
Cooked shredded chicken can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Allow the chicken to cool down to room temperature before storing it in the refrigerator or freezer.
- Store the shredded chicken in an airtight container or a freezer bag with all the air squeezed out.
- Label the container or bag with the date of storage so that you can keep track of how long it has been stored.
- If freezing, divide the chicken into smaller portions so that you can easily thaw only the amount you need.
- When reheating, make sure the chicken is heated to an internal temperature of 165°F (74°C) to ensure it is safe to eat.