Slow Cooker Mexican Shredded Chicken
Slow Cooker Mexican Shredded Chicken is an easy recipe packed with flavor! This chicken can go great in tacos, burritos, salads, and more!
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Servings: 8
Ingredients
- 2 pounds large boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 3/4 cup mild salsa
- 2 Tablespoons brown sugar
- 1 can (10 ounces) Rotel (diced tomatoes with green chilies)
- 1 Tablespoon chili powder
- 1 teaspoon EACH of ground cumin garlic powder, onion powder and salt
- 1/2 teaspoon EACH of paprika dry oregano and pepper
- 1 teaspoon liquid smoke
- 1 Tablespoon fresh lime juice
Instructions
- Spray a large slow cooker with non-stick spray. Set chicken breasts inside. Pour olive oil over chicken and stir to coat. Add all of the remaining ingredients to chicken except for the lime juice.
- Cover with lid and cook on low heat for 5 to 6 hours, or on high heat for 2 to 4 hours.
- Carefully remove chicken to a cutting board. Shred. Place shredded chicken back in slow cooker and cover with lid. Let cook another 30 minutes. Squeeze fresh lime juice over chicken then serve.
- Enjoy!
Notes
TO FREEZE: Cook chicken as directed. Let cool completely. Place shredded chicken in one or two large freezer ziplock bags. Release as much air as possible. Seal shut. Freeze for up to 3 months.
When ready to eat, place bag in refrigerator for 24 hours to thaw. Then microwave or reheat in a large pot over medium heat. Serve warm!
When ready to eat, place bag in refrigerator for 24 hours to thaw. Then microwave or reheat in a large pot over medium heat. Serve warm!
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