Description
This Slow Cooker Mexican Shredded Chicken is juicy, flavorful, and effortless to make. Perfect for tacos, burrito bowls, meal prep, and more
Ingredients
1 ½ pounds boneless skinless chicken breast
1 cup low sodium chicken broth
1 tablespoon dark chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon fresh ground black pepper
Instructions
In a small bowl, mix together all the spices (chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper).
Pour the chicken broth into the slow cooker and add the chicken breasts.
Sprinkle half the seasoning mixture over the chicken. Flip the chicken and sprinkle the rest on the other side.
Cover with the lid and cook on low for 8 hours or high for 4 hours, until the chicken is tender.
Remove the chicken and shred it with two forks.
Return the shredded chicken to the slow cooker and mix it with the juices. Serve immediately or store for later use.
Notes
This chicken is great in tacos, bowls, salads, or burritos.
Want it spicier? Add cayenne pepper or hot sauce.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Category: Dinner , Lunch
- Method: slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg