How to Make Slow Cooker Mexican Shredded Chicken - A Step-by-Step Guide

Looking for a delicious and easy way to spice up your weekday meals? Look no further than this Slow Cooker Mexican Shredded Chicken recipe. Packed with bold and vibrant flavors, this dish is perfect for tacos, burrito bowls, enchiladas, or simply served alongside rice and beans. The best part? It’s incredibly simple to make and requires just a handful of ingredients.

One of the main perks of this recipe is that it can be made in a slow cooker, which means minimal effort on your part. ...

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Ingredients

  • ½ cup chicken broth
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon garlic salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ¼ teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breast halves

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 10 mins
  • Total Time: 4 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
  • Place chicken in a 3-quart slow cooker. Pour sauce over top.
  • Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
  • Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.
  • Nutrition

    193 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 59mg
    • Sodium: 1975mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Total Sugars: 13g
    • Protein: 24g
    • Vitamin C: 11mg
    • Calcium: 51mg
    • Iron: 3mg
    • Potassium: 691mg