Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, crockpot mexican shredded chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Crockpot Mexican Shredded Chicken is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Crockpot Mexican Shredded Chicken is something that I’ve loved my entire life.
Crockpot Mexican Shredded Chicken Chicken breasts are slow cooked with your favorite salsa and spices that results in deep flavor that cooks into the chicken to make it tender and moist enough to shred. Don't worry if the chicken isn't totally submerged in salsa; the liquid will increase as it cooks. Use a fork to shred the chicken (it should do so easily). Ingredients in Crockpot Mexican Shredded Chicken It really doesn't get much easier than Mexican shredded chicken in the crockpot.
To get started with this recipe, we have to first prepare a few components. You can cook crockpot mexican shredded chicken using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot Mexican Shredded Chicken:
- Make ready 1.5 lb chicken breasts
- Take 14 oz can rotel tomatoes
- Prepare 14 oz can chick peas
- Prepare 1.5 tbsp taco seasoning
The chicken should be falling apart already, just continue to shred it. Wrap tortillas around a handful of cheese and a spoonful of the chicken (or the creamy Mexican chicken suggested above). Coat a foil-lined baking sheet with nonstick spray and arrange the taquitos on top. I too had tried traditional "salsa chicken" crockpot recipes and they left something to be desired.
Instructions to make Crockpot Mexican Shredded Chicken:
- Combine ingredients, stir and cook on low for 5-6 hours. I like to wait to add chickpeas for the last two hours. Shred chicken and enjoy!
- I like to serve on a bed of spaghetti squash for a healthy meal. Top with salsa, guacamole, cheese, cilantro, corn and sour cream.
Coat a foil-lined baking sheet with nonstick spray and arrange the taquitos on top. I too had tried traditional "salsa chicken" crockpot recipes and they left something to be desired. This one tastes a gazillion times better than any salsa chicken recipe I have tried. I actually have been using this shredded chicken as my "base" shredded chicken for the Mexican street tacos and they are too die for. Great job, lady 🙂 Shred the chicken.
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