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Mexican Shredded Chicken in the Slow Cooker
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from
4
votes
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Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Course
Main Course
Cuisine
American Southwest, Mexican, Tex-Mex
Servings
4
servings
Equipment
Slow Cooker
knife
2 Forks
Ingredients
1
pound
boneless
skinless chicken breast
1 14.5-
ounce
can chicken broth
Juice of one lime
1
teaspoon
minced garlic
2 cloves
1
teaspoon
ground cumin
1
teaspoon
salt
1
teaspoon
pepper
½
teaspoon
chili powder
½
teaspoon
paprika
½
teaspoon
oregano
2
fresh jalapenos
deseeded and sliced
Instructions
Mix chicken broth and lime juice together and pour into slow cooker. Add chicken breasts.
Combine minced garlic, ground cumin, salt, pepper, chili powder, paprika, and oregano and sprinkle evenly over chicken.
Add sliced jalapeño.
Cook on low for four hours or until chicken is completely cooked through (no pink in the center)
When thoroughly cooked, remove chicken from slow cooker and shred with a fork. Replace chicken and stir to combine shredded chicken with juices.
Serve with taco shells, flour tortillas, or on top of taco salad.
Keyword
Crock Pot Chicken, Mexican Shredded Chicken, Pulled Chicken, Shredded Chicken, Shredded Chicken for tacos, Slow Cooker Chicken