mexican shredded chicken

Name: Mexican Shredded Chicken
Prep time: 15 min
Cook time: 10 h
Cuisine: Mexican
Ingredients: 3 tablespoon(s) olive oil; 7 pound(s) boneless, skinless chicken breasts & thighs; 18 ounce(s) salsa; 4-6 ounce(s) coconut milk, canned; 2 teaspoon(s) favorite hot sauce; 2 tablespoon(s) lemon juice; 2 teaspoon(s) red wine vinegar; 1/4 cup(s) taco seasoning; 1/2 teaspoon(s) salt; 1 teaspoon(s) pepper; 2 teaspoon(s) garlic powder; 1 teaspoon(s) cajun seasoning; 1 teaspoon(s) oregano, dried; 2 tablespoon(s) chicken boullion, powdered; 2 tablespoon(s) chives, dried

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Melissa L

Conover, NC

Updated on Jun 17, 2015

I have a habit, not sure if its good or bad, of just throwing together whatever looks good. Especially in a crock pot! I didn't actually measure any of these ingredients (except I do know I had 7 pounds of chicken). Afterwards it looked and smelled so good I figured I'd better write it down or I'd never be able to make it again! ;) That being said - adjust anything you like to your own standards. NOTE: The canned coconut milk is very, very thick so I added a little water to thin it down enough to stir the lumps out.

Rate

prep time 15 Min

cook time 10 Hr

method Slow Cooker Crock Pot

yield A lot

Ingredients

3 tablespoons olive oil
7 pounds boneless, skinless chicken breasts & thighs
18 ounces salsa
4-6 ounces coconut milk, canned
2 teaspoons favorite hot sauce
2 tablespoons lemon juice
2 teaspoons red wine vinegar
1/4 cup taco seasoning
1/2 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon cajun seasoning
1 teaspoon oregano, dried
2 tablespoons chicken boullion, powdered
2 tablespoons chives, dried

How To Make mexican shredded chicken

Step 1

Drizzle olive oil in bottom of empty crock pot.

Step 2

Arrange chicken pieces on top of oil
Step 3

Add all additional ingredients.
Step 4

Mix well to combine be sure all pieces of chicken are well coated.
Step 5

Cover and set for 10 hours on low.
Step 6

When its all done use two forks to shred. I took mine out of the broth and used flour (no longer gluten free if that matters) to thicken it. Good served over noodles, rice or toast. Or even by the forkful!
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