Slow Cooker Mexican Shredded Chicken
Ditch the takeout menus and hello to hassle-free Mexican food! This Slow Cooker Mexican Shredded Chicken is endlessly customizable to your spice preference, and budget-friendly to boot.
Servings: 8
Calories: 75kcal
Equipment
- Slow Cooker
Ingredients
- 4 Boneless, Skinless Chicken Breasts 2-2 ½ lbs
- 2 tbs Taco Seasoning
- 1 c Taco Sauce
- ¼ c Chicken Broth
Instructions
- Place the chicken breasts, the taco seasoning, the chicken broth, and the taco sauce in a slow cooker. Adjust the chicken to ensure it's fully submerged in the liquid. Cover and cook on Low for 5 hours, or High for 3 hours.
- Remove the chicken from the slow cooker, place it in a large bowl, and shred it using an electric hand mixer.
- Strain the liquid from the slow cooker. Add the contents from the strainer and about half of the liquid back to the shredded chicken. Use the electric hand mixer to incorporate the liquid into the shredded chicken.
- Return the chicken to the slow cooker and cook uncovered for 30 minutes on High, or 60 minutes on Low, stirring occasionally. Add the remaining liquid to the shredded chicken and cook uncovered until all of the liquid has been absorbed.
- Yield 8 servings
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 356mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg