Mexican Shredded Chicken Crock Pot Recipe

Add a few pinches of salt if your taco seasoning. To your slow cooker add chicken thighs two cans of Rotel.

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Cover and cook on low for 5 hours or on high for 3 hours.

Mexican shredded chicken crock pot recipe. How to Make Crockpot Mexican Shredded Chicken. See Note for more detail. Do not add water.

If you love spice add 12 to 1 teaspoon crushed red pepper flakes to your chicken. Add the shredded chicken and chicken broth. Add chicken to crock pot.

Add the seasonings from my Crock Pot Mexican Chicken. Instructions In a slow cooker combine all ingredients and stir. At this point return the chicken aback into the crock pot to mingle and get coated with.

Lay chicken breasts or thighs on top of the Rotel. Other suggestions to flavor your crock pot chicken. This quick and easy dinner recipe is a great base for chicken tacos chicken enchiladas chicken tostadas and tons of other recipes.

Sprinkle half of your taco seasoning onto. Cook on high for. You can rate this recipe by giving it a score of one two three or four forks which will be averaged out with other cooks.

Spray crockpot with a little nonstick spray. Cook on low 8 hours. Shred the chicken either with two forks or with a hand mixer.

Its crock pot shredded chicken with a few extra spices that make it full of Mexican inspired flavor. Sprinkle with chili powder cumin and garlic. Stir everything well to completely coat the chicken.

Remove chicken and turn the slow cooker to Warm. 3 Remove chicken from slow cooker to bowl. Cover and cook until chicken is no longer pink in the center and the juices run clear on Low for 5 hours or on High for 4 to 5 hours.

With two forks shred the chicken completely. Add all ingredients to slow cooker mix well. Add in the beans and Mexican.

Remove chicken to shallow pan or cutting board. Shred chicken with 2 forks. Cook on Low heat setting 4 to 4 12 hours or until chicken is very tender at least 165F.

Shred chicken and cook on low for one additional hour to allow juices to absorb into chicken. Add 2 teaspoons of Italian seasoning to your chicken. Share Mexican Shredded Chicken in Crock Pot on Facebook.

Shred chicken with two forks or a fork and a pair of tongs To freeze Place in a freezer safe container along with a bit of the cooking liquid and freeze for up to two months. Cover and cook until the chicken reaches 165 degrees F. Add all the ingredients into the slow cooker chicken tomato sauce or salsa Worcestershire sauce chili powder cumin onion powder garlic powder salt pepper and optional chipotle powder.

Instructions Place chicken in the slow cooker and cover with chicken broth. Chicken should be covered by liquid if not add more water. Pour dressing over chicken and cook on low for 4 hours.

The chicken should be falling apart already just continue to shred it. Salt and pepper the chicken if desired. Ingredients in Crockpot Mexican Shredded Chicken It really doesnt get much easier than Mexican shredded chicken in the crockpot.

Spread 1 can of Rotel on the bottom of the crockpot. Shred the chicken either on a cutting board or right in the slow cooker. Return the chicken to the slow cooker and stir.

Place chicken in a 3-quart slow cooker. Pour sauce over top. Drain the remaining chicken broth and reserve 13 cup.

Remove chicken from the slow cooker and shred the chicken.

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