Mexican Shredded Chicken recipe

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Ingredients

6 skinless, boneless chicken breast halves
water to cover
¼ medium yellow onion, chopped
2 cups salsa
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

Nutrition Info

183.9 calories
carbohydrate: 10.9 g
cholesterol: 67.1 mg
fat: 4.2 g
fiber: 3.6 g
protein: 27.1 g
saturatedFat: 1 g
servingSize: -
sodium: 2936.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper, stir.

  2. Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  3. Remove chicken to a plate and shred with 2 forks.

Recipe Yield

6 servings

Recipe Note

This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!

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