I have never doubled this recipe but I think it would work just fine. Pinning!! Occasionally you have time to make a well planned elaborate meal, but most days I’m guessing you need something that takes minimal time to prepare so that you can actually get dinner on the table. this link is to an external site that may or may not meet accessibility guidelines. Unsubscribe at any time. I’m going to check your site out right now! Slow cooker Mexican chicken is perfect for tacos, burritos, quesadillas, nachos, etc. So, yes if you have people who can’t handle the heat cut back a little on the adobo sauce and you can certainly add extra smoked paprika. Add in the … When it’s done cooking, pull the chicken out and place in a bowl to shred using forks (or a hand mixer), Add back to juices in slow cooker and let set 15 minutes to let everything soak up and thicken up before serving, While the internal temperature for fully cooked chicken is 165 degrees F you will want to cook chicken for shredding slightly longer, If you try to shred your chicken and it’s tough, simply add it back for another 30-60 minutes on high, Add all ingredients to a freezer safe container or zipper bag, Store in fridge up to 3 days or freezer up to 3 months, Let cool completely then store in air tight containers in fridge up to 3 days, Freeze leftovers in air tight containers or bags for up to 3 months, Allow 10 minute natural pressure release then quick release remaining, Cover and cook on high for 3-4 hours or low for 6-8, Remove and shred chicken, return to slow cooker, Let set 15 minutes to thicken before serving, Internal temperature for fully cooked chicken is 165 degrees F. Cook chicken for shredding slightly longer, For leftovers, let cool completely, store in air tight containers in fridge up to 3 days, Slow Cooker Turkey and Sweet Potato Chili, Slow Cooker Pork Chops with Creamy Herb Sauce. This is going to be my new favorite recipe!!! This is full of all the best stuff. Just made this, It is so delicious. It is absolutely delicious! Place chicken on top and cover with remaining salsa. I love this Slow Cooker Mexican Chicken because it uses ingredients that I already have on hand and is a meal that my whole family loves. Congrats! Hope to see you later today!! Also, I don’t bother adding the oil. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. […]. , Weekly Rays of Sunshine #178 | Recipes and Ramblings with the Tumbleweed Contessa, […] Now I am going to tell you I have eaten this dish and it is DELISH!! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Linda, I’m so glad to hear you liked the chicken!!!! We love mexican food, any kind, any style, and we can mix and match this chicken with whatever we are in the mood for! Thanks for sharing at What’d You Do This Weekend?! This looks so good! Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Privacy Policy. Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. There was an error submitting your subscription. Thanks for sharing. Most people won't think twice about serving basic cornbread when is on the table. Slow cooker Mexican-style shredded chicken. We eat a lot of chicken so I’m happy to find some different ways to cook it. Information is not currently available for this nutrient. I use a 6-quart crockpot and this recipe doesn’t even come close to filling the crock. May 9, 2016 Ethnic Recipes, Main Dishes, Meats, Party Foods, Poultry, Recipes. Rub the boneless skinless chicken breasts with olive oil and place in the bottom of your slow cooker. As a matter of fact, I prefer this homemade chicken! That would be 8 pounds of chicken. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Hi Chris! Return shredded cooked chicken and let cook on low for an additional 20 to 30 minutes to absorb some of the liquid/juices. Leftovers freeze really well too. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Add the salsa, brown sugars, green chilies, tomatoes, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, adobo sauce, salt, and pepper to the crock pot. Jennifer. Hi, Chris! Remove chicken to a cutting board, and allow to cool about 5 minutes before shredding (there will … Right? You saved Slow Cooker Shredded Mexican Chicken to your. Pat chicken dry with paper towels. I am learning to like a med spicy. Any thoughts? In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, … 1 ¾ pounds skinless, boneless chicken breasts, Back to Slow Cooker Shredded Mexican Chicken.