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Slow Cooker Mexican Shredded Chicken | kimschob.com

Slow Cooker Mexican Shredded Chicken


  • Author: Kim
  • Total Time: 8 hours 15 minutes
  • Yield: 6 1x

Description

Slow Cooker Mexican Shredded Chicken. This delicious, healthy slow cooker recipe is as easy as it is versatile. This flavor-packed chicken is the perfect addition to your weekly Taco Tuesday for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice. Olé


Ingredients

Scale

Instructions

  1. Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
  2. Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove the lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow the chicken to absorb the flavors.
  3. Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
  4. To serve, spoon chicken mixture over plain brown rice or cilantrolime rice. Even top with cilantrolime sauce if desired. Serve with remaining lime wedges. Enjoy!

Notes

Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together. Recommendation  for another great chicken dish Rosemary Lemon Boneless Chicken Thighs 

  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Category: Slow Cooker
  • Method: Slow Cooker

Nutrition

  • Serving Size:
  • Calories: 342
  • Sugar: 4.4 g
  • Sodium: 597.7 mg
  • Fat: 12.5 g
  • Carbohydrates: 23.2 g
  • Fiber: 8.7 g
  • Protein: 35.2 g
  • Cholesterol: 104.3 mg