Shredded Mexi-chicken Recipe

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Shredded Mexi-Chicken

Stephanie Miller

By
@samiller

Versatile and wonderful, this is a great recipe to throw in the slow cooker in the morning and just dive into when you get home! Shreds like a dream! Chicken could be used for fajitas, quesadillas, Mexican seasoned casseroles, chicken tortilla soups, etc. Leftovers freeze nicely, too.


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Comments:

Serves:

varies depending on what entrees you use it in

Prep:

10 Min

Cook:

6 Hr

Ingredients

1 large
onion, sliced into 1/4 inch rounds
4
boneless skinless chicken breasts
1 can(s)
rotel (or diced tomatoes jalapeno)
pepper, to season
1 tsp
cumin
2 clove
minced garlic

Directions Step-By-Step

1
Lay the onion rounds in the bottom of the slow cooker. (I just don't like my meat touching the crock. I think it changes the texture, but maybe I'm crazy. I also like the juices to circulate all around the meat.)
2
Lay the boneless skinless chicken breasts on top of the onions. Pour the RoTel over the top. Season with pepper, cumin, and garlic.
3
Cook on High 4-6 hours. (My cooker will automatically switch to Warm until I get home.) This should shred very easily with a fork. It will be very juice and have lots of broth too, if you'd like to make a soup out if it as well.
4
I like to add another teaspoon cumin once it's shredded and put the lid back on while I chop lettuce and get everything ready to for the rest of the meal. If you feel the cumin flavor has lots its pep, this is a quick way to recharge the meat!

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Healthy