Slow Cooker Shredded Mexican Chicken
This slow cooker shredded Mexican chicken recipe is perfect for tacos, burritos, quesadillas, enchiladas, taco salads, nachos, and more!
Servings: 8
Ingredients
- 2 lbs fresh boneless skinless chicken breasts *see notes*
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth
- 1/4 cup Tomato Paste
- 2 tablespoons lemon juice or lime juice
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper Adjust to your preference.
Optional Garnish
- fresh cilantro chopped
- fresh avocado sliced or diced
- red onion chopped
- cheese shredded or crumbled
- sour cream or Greek yogurt
- fresh lime wedges
Instructions
- First, spray your crockpot with non-stick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Drizzle the chicken with the olive oil. Sprinkle the seasonings onto the chicken breasts.
- In a separate bowl, add the chicken broth, lemon/lime juice, and tomato paste, then whisk to combine. Pour the broth mixture over the seasoned chicken.
- Place lid on slow cooker and cook on low for 4 hours or until chicken is fully cooked. The internal temperature should be 165°F (74°C). Once finished cooking, take two forks and shred the chicken in the slow cooker.
- Stir the shredded chicken to mix in the sauce. Put the lid back on the slow cooker, set to low, and allow the chicken to simmer in the sauce for an additional 15 minutes.
- Garnish with the toppings of your choice. Store any leftovers in an airtight container and refrigerate.
Notes
Chicken - You can also use chicken thighs. Fresh is always best, but you can use frozen chicken that has been completely defrosted.