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–+ servings
Shredded Mexican chicken in a white slow cooker on a kitchen counter.

Slow Cooker Mexican Shredded Chicken

40aprons.com/3-ingredient-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!
Prep 10 minutes
Cook 3 hours 30 minutes
Total 3 hours 40 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • 6-quart Crockpot or similar slow cooker
  • Large wooden spoon
  • Tongs
  • internal meat thermometer
  • tools for shredding chicken see Notes

Ingredients

  • 1 cup salsa (store-bought or make your own; any brand, any variety)
  • 2 tablespoons taco seasoning (store-bought or make your own)
  • salt (to taste, optional)
  • 3 medium boneless, skinless chicken breasts (approximately 2 pounds total)

Instructions

  • Add 1 cup salsa and 2 tablespoons taco seasoning to slow cooker. Stir well to combine. If desired, add salt to taste.
  • Add 3 medium boneless, skinless chicken breasts to slow cooker. Flip chicken breasts over to coat in salsa, or spoon salsa on top of chicken.
  • Secure lid on slow cooker. Set slow cooker to 5 hours on LOW or 3 hours on HIGH.
  • After 4 hours on LOW or 2 hours on HIGH, carefully uncover slow cooker. Insert internal meat thermometer into center of chicken breast. If internal temperature of chicken is lower than 155° Fahrenheit, replace lid on slow cooker and continue cooking chicken until temperature reaches 155° Fahrenheit.
  • Once internal temperature of chicken reaches 155° Fahrenheit, remove chicken from slow cooker and place chicken on cutting board or in large mixing bowl. Let chicken rest 5 minutes.
  • After 5 minutes, shred chicken using desired method (see Notes). Return shredded chicken to slow cooker.
  • Stir shredded chicken into salsa, then replace lid on slow cooker. Set slow cooker to 30 minutes on HIGH or 60 minutes on LOW.
  • When cook time ends, portion chicken into preferred serving sizes. Serve shredded chicken as desired in tacos, enchiladas, burritos, salads, or bowls.

Recipe Notes

  • Leftovers: Let shredded chicken cool completely. Refrigerate chicken and liquid from slow cooker in an airtight container. Consume within 5 days of cooking.

 

Shredding Methods

  • Hand Shredded: Using your hands/fingers, pull the chicken apart until completely shredded. Pieces can be as big or as small as you like.
  • Two Forks: Use one fork to steady the chicken while shredding the chicken with another fork. Work in small, short strokes, moving forks away from each other.
  • Hand Mixer: Break the chicken into manageable chunks and place them in a large bowl. Use the standard attachments on your mixer and set mixer to a medium speed. Mix until chicken is completely shredded.
  • Stand Mixer: Use the standard paddle attachment and mix on medium-low speed until chicken chunks are completely shredded.
  • Food Processor: Break up the cooked chicken breasts into chunks first, and work in multiple batches. Add chicken to food processor and use the plastic dough blade attachment to avoid your chicken turning to mush. Process for 30 seconds or until uniformly shredded. Repeat until all chicken is shredded.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 186calProtein: 33gFat: 4gSaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 527mgPotassium: 671mgTotal Carbs: 3gFiber: 1gSugar: 2gNet Carbs: 2gVitamin A: 332IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/3-ingredient-slow-cooker-mexican-shredded-chicken/