Slow Cooker Mexican Shredded Chicken
A simple Mexican shredded chicken made in the slow cooker with only three ingredients. This recipe makes such tender and flavorful chicken, you'd never guess it was so easy!
Yield:
Ingredients
- 3 boneless, skinless chicken breasts a little less than 2 pounds
- 1 cup salsa
- 2 tablespoons taco seasoning
- salt if desired
Instructions
- In a slow cooker, combine all ingredients and stir. Do not add water. Add a few pinches of salt if your taco seasoning does not contain it.
- Cover and cook on low for 5 hours, or on high for 3 hours.
- Shred the chicken, either with two forks or with a hand mixer. See Note for more detail.
- Return chicken to slow cooker, if you shredded it on a cutting board or plate. Stir and cook uncovered for 30 minutes on High or 60 minutes on Low.
- Serve in tacos, enchiladas, burritos, salads, or burrito bowls.
Storage Notes
- Keep in an airtight container in the fridge for up to 5 days.
Notes
- To easily shred chicken, beat with a hand mixer on low speed. Alternately, transfer cooked chicken breasts to a stand mixer and beat on low or medium speed with the paddle attachment.
- If you're on a Whole30, make sure both your salsa and your taco seasoning are compliant.
- To make this recipe in the Instant Pot, combine all ingredients in the Instant Pot and stir. Do not add water. Seal and cook High Pressure for 20 minutes. Quick Release, shred the chicken breasts, then return chicken to Instant Pot. Cook on Sauté mode for a few minutes until liquid is absorbed.
Nutrition
Serving Size: 1serving | Calories: 117cal | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 657mg | Potassium: 498mg | Total Carbs: 5g | Fiber: 1g | Sugar: 2g | Net Carbs: 4g | Vitamin A: 455IU | Vitamin C: 2.8mg | Calcium: 24mg | Iron: 0.7mg