Are you looking for a delicious and easy meal prep recipe that will spice up your weekly menu? Look no further than this Mexican Shredded Chicken Slow Cooker recipe! With just a few simple ingredients and minimal effort, you can have a flavorful and versatile protein ready to use in tacos, salads, wraps, and more.
- 2 lbs of chicken breasts
- 1 cup of chicken broth
- 1 can of diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tbsp of chili powder
- 1 tsp of cumin
- Salt and pepper to taste
1. Place the chicken breasts in the slow cooker.
2. Add the chicken broth, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and mix it with the cooking liquid to ensure that it is well coated.
- Use the Mexican Shredded Chicken in tacos with your favorite toppings such as salsa, avocado, cheese, and sour cream.
- Add it to salads for a protein-packed lunch option.
- Stuff it into wraps with lettuce, tomato, and your favorite dressing for a quick and easy meal on the go.
Store the shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Simply reheat it in the microwave or on the stovetop for a quick and convenient meal option.
This Mexican Shredded Chicken Slow Cooker recipe is a game-changer for meal prep enthusiasts. With its bold flavors and endless serving possibilities, it's sure to become a staple in your weekly meal rotation. Give it a try today and thank me later!
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