Shredded Mexi-Chicken

Shredded Mexi-chicken

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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.

Rating:

★★★★★ 2 votes

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

How to Make Shredded Mexi-Chicken

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!

Printable Recipe Card

About Shredded Mexi-Chicken

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



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