Description
This slow cooker shredded Mexican chicken is easy to make and full of flavor! Just dump the ingredients in the crock pot or instant pot, and make tender juicy chicken for tacos, burritos, or salads. Whole30, Paleo, and gluten free too!
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or boneless chicken thighs
- 1 14.5-ounce can diced tomatoes
- 1 4-ounce can diced green chiles
- 1/2 large red onion, diced
- 1/2 tablespoon apple cider vinegar
- 1 lime, juiced
- 1 1/2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon oregano
- 1 teaspoon sea salt
- 1/2 cup chicken broth or bone broth
- cilantro, garnish
Instructions
- Step: In a 4-6 quart slow cooker, add chicken breasts, diced tomatoes, diced green chiles, red onion, apple cider vinegar, lime juice, and seasonings. Stir well until combined.
- Step: Cover and cook on low heat setting for 4-5 hours, or high heat setting for 3, or until chicken reaches an internal temperature of 165 degrees.
- Step: Remove chicken from the slow cooker to a plate or cutting board. Shred the chicken with 2 forks or a hand mixer. Return shredded chicken to the slow cooker.
- Step: Cover and cook on low heat for 20-30 minutes longer. Serve warm.
Notes
Substitute chicken breasts for boneless skinless chicken thighs. Cook chicken in the slow cooker on low for 4–4 1/2 hours or on high for 3 hours. Store in a glass food storage container for up to 5 days or freeze up to 3 months in a freezer safe container.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 5 oz
- Calories: 195 kcal
- Sugar: 1.6 g
- Sodium: 208.7 mg
- Fat: 4.1 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 34.5 g
- Cholesterol: 110.7 mg
Keywords: slow cooker, shredded chicken, mexican chicken, Whole30, paleo, gluten free