shredded mexi-chicken
(2 ratings)
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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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(2 ratings)
yield
serving(s)
prep time
10 Min
cook time
6 Hr
Ingredients For shredded mexi-chicken
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1 lgonion, sliced into 1/4 inch rounds
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4boneless skinless chicken breasts
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1 canrotel (or diced tomatoes jalapeno)
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pepper, to season
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1 tspcumin
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2 cloveminced garlic
How To Make shredded mexi-chicken
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1Lay 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.)
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2Lay the boneless skinless chicken breasts on top of the onions. Pour the RoTel over the top. Season with pepper, cumin, and garlic.
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3Cook 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.
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4I 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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