Real Recipes From Real Home Cooks ®

shredded mexi-chicken

(2 ratings)
Recipe by
Stephanie Miller
Council Bluffs, IA

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.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 6 Hr

Ingredients For shredded mexi-chicken

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

How To Make shredded mexi-chicken

  • 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!

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