Mexican Slow Cooker Shredded Chicken Recipe
This Mexican Slow Cooker Shredded Chicken is such an easy recipe! You can easily add this to burrito bowls or pile it high on tortilla chips to enjoy. This is the best Mexican food and flavor ever!
Servings: 6
Calories: 467kcal
Ingredients
- 2 lbs boneless chicken thighs
- 2 10- oz cans Rotel fire-roasted diced tomatoes & green chilies undrained
- 2 15- oz cans black beans rinsed and drained
- 3-4 cloves garlic minced
- 1 small jalapeno pepper finely diced
- 1½ Tbsp hickory-flavored liquid smoke
- 2 tsp ground cumin
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- Salt and black pepper to taste
- 2 limes quartered
- ¼ cup fresh cilantro chopped
Instructions
- Place the chicken thighs into the slow cooker pot. Layer on the tomatoes, black beans, garlic, jalapeno, liquid smoke, and all the spices: cumin, chili powder, smoked paprika, oregano, and cayenne. Adjust salt and pepper to your taste preference. Mix well until the chicken is well coated and immersed in the spices.
- Secure the lid on the slow cooker and set it to cook for 3-4 hours on high or 6-8 hours on low. Approximate 30 minutes before the end of the cooking time, use two forks to shred the chicken directly in the pot. Stir to ensure it's well mixed with the flavors.
- Once the cooking is complete, enhance the dish by adding a splash of fresh lime juice and freshly chopped cilantro. Give it a good mix and taste test, adding more salt or pepper if needed.
- Serve this delectable chicken by heaping it over a bed of simple brown rice, or give it a zesty lift with cilantro-lime rice. Drizzle with cilantro-lime sauce for an extra kick, and accompany with lime wedges on the side. Ready to be savored!
Notes
- Skin Choices: While boneless skinless thighs are recommended for juiciness, you can use skinless breast meat if you prefer a lower-fat option.
- Spice Layers: For a deeper flavor profile, toast the ground cumin, chili powder, and smoked paprika in a dry pan before adding to the slow cooker.
- Deglazing: If you sauté the garlic and jalapeño before adding to the pot, use a splash of chicken broth to deglaze the pan and pour it into the cooker for added flavor.
- Herb Freshness: Add half of the cilantro at the beginning and reserve the rest to stir in just before serving to maintain a vibrant color and fresh taste.
- Acidic Balance: A little more acidity can do wonders. Try adding a splash of apple cider vinegar along with the lime juice for an extra tangy kick.
- Shredding Hack: Use a hand mixer on low speed to shred the chicken in the pot for a quicker, more uniform texture.
- Smokiness: If you don't have liquid smoke, consider a pinch of chipotle powder for a similar smoky effect.
- Thicker Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add during the last 30 minutes of cooking.
- Layering: Layer the ingredients carefully with chicken at the bottom, ensuring even cooking and better absorption of flavors.
Nutrition
Calories: 467kcal | Carbohydrates: 26g | Protein: 33g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 156mg | Potassium: 800mg | Fiber: 9g | Sugar: 2g | Vitamin A: 989IU | Vitamin C: 16mg | Vitamin D: 0.2µg | Calcium: 85mg | Iron: 4mg