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Slow Cooker Mexican Shredded Chicken

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A flavor-packed and versatile dish perfect for meal prepping or quick weeknight dinners.

Ingredients

  • 2 pounds boneless skinless chicken breasts or boneless chicken thighs
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1/2 large red onion, diced
  • 1/2 tablespoon white wine vinegar or apple cider vinegar
  • 1 lime, juiced
  • 1/2 cup chicken broth or bone broth
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon oregano
  • 1 teaspoon sea salt
  • Fresh cilantro for garnish

Instructions

  1. Prepare the chicken: Place the boneless chicken breasts or thighs in a 4-6 quart slow cooker.
  2. Add the vegetables and diced tomatoes: Pour in the can of diced tomatoes, diced green chiles, and diced red onion.
  3. Mix the flavor enhancers: Add the white wine vinegar, lime juice, and all the spices (chili powder, onion powder, garlic powder, red pepper flakes, cumin, paprika, oregano, sea salt) to the slow cooker. Stir well until everything is combined.
  4. Cook the chicken: Cover the slow cooker and cook on low for 4-5 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F (75°C).
  5. Shred the chicken: Carefully remove the chicken from the slow cooker and place it on a plate or cutting board. Shred the chicken using two forks or a hand mixer.
  6. Combine and finish cooking: Return the shredded chicken to the slow cooker, mixing it back into the sauce. Cover and cook on low for an additional 20-30 minutes to let the flavors meld together.
  7. Serve warm: Enjoy your Slow Cooker Mexican Shredded Chicken in tacos, burritos, or over rice with your favorite toppings.

Notes

Use thighs for extra juiciness and make sure to include lime juice for the best flavor.

Find it online: https://www.chickenclassic.com/slow-cooker-mexican-shredded-chicken-whole30-paleo/