This has been my go-to recipe for shredded Mexican chicken for years. It's so simple and you end up with juicy, tender and flavorful chicken that can be used in so many dishes . . . tacos, enchiladas, quesadillas, chili, nachos, burritos, etc . . . This time, I added some barbecue sauce to the leftover and topped a cheese pizza with it and it was amazing.
I always have these four ingredients on hand, so if I decide I want this for dinner, I can throw the ingredients in the slow cooker without having to plan ahead and make a special trip to the grocery store.
All you do is add some chicken broth, chicken breasts (I use frozen chicken breasts) and taco seasoning to a slow cooker. Cook on low for around four hours, shred the chicken, add some of the cooking liquid and a can of diced green chiles and that is it . . . dinner is served!! Everyone needs to have this recipe on hand. If you are serving this to kids that don't like spice, you can always omit the can of green chiles.
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4-Ingredient Slow Cooker Mexican Shredded Chicken
3-4 large boneless, skinless chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained
Pour chicken broth into slow cooker. Add the chicken breasts and top with taco seasoning. Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through. Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy. Add the undrained can of green chiles and stir to combine. Taste and add a little more taco seasoning, if needed. Serve. Makes 3-4 cups of shredded chicken.