Crockpot Mexican Shredded Chicken
How to cook shredded chicken for tacos, enchiladas, or burritos.
Servings 6 servings
Ingredients
- 1 ¼ cup salsa
- 1 packet taco seasoning or ¼ cup of homemade taco seasoning
- 1 ½ pounds chicken breast skinless chicken breasts
- juice from 1 lime
- ¼ cup cilantro chopped
Instructions
- In the slow cooker, stir together the salsa and taco seasoning.
- Place the chicken breasts on top of the salsa mixture.
- Cover and cook on high for 3 hours or low for 6 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the lime juice and chopped cilantro (if using).
- Serve in tacos, enchiladas, burrito bowls, or salads. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Cooking the chicken on high for 3 hours is fine, but if you have the time, cook the chicken on low for 6 hours. This will give you juicier chicken.
What to make with Mexican shredded Chicken? Tacos, Burritos, Chicken Enchiladas, Chicken Quesadillas, Taco Salad, Soup, Meal Prep Burrito Bowls
Nutrition
Serving: 1Serving | Calories: 146kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Fiber: 1g | Sugar: 2g
