Mexican Shredded Chicken in a Crock Pot
Try this Mexican Shredded Chicken in a Crock Pot recipe, or contribute your own.
Try this Mexican Shredded Chicken in a Crock Pot recipe, or contribute your own.
- Carbohydrate 8.621013933601 g
- Cholesterol 5.60625000473925 mg
- Fat 2.0562121888749 g
- Fiber 0.997334777415216 g
- Protein 1.59485413152393 g
- Saturated Fat 1.12618941093275 g
- Serving Size 1 1 serving (52g)
- Sodium 9.22168926331562 mg
- Sugar 7.62367915618579 g
- Trans Fat 0.117407381291766 g
- Calories 53 calories
Step-by-step
- Start with about 2 pounds of chicken, trim well and remove that little piece of meat/fat on the rib portion.
- Mix 2 cups of salsa of choice with 1 T chili powder, 1/2 t of oregano and cumin in the crock pot.
- Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.
- Start the slow cooker on low for 8 hours.
- At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot.
- Add 1 cup sour cream, 1 pound of frozen corn.
- Rinse a 14 oz can of black beans under running water and add that also.
- Mix well and cook for the last hour.
My Favorite Weeknight Crock-Pot Meal: Mexican Shredded Chicken
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending to-do list, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of crock-pot recipes – they're simple, hands-off, and yield amazing results. And my absolute favorite? This Mexican Shredded Chicken.
This recipe is my go-to for a quick and satisfying weeknight dinner. The beauty of the crock-pot lies in its simplicity. I can throw all the ingredients in the morning before heading to work, and come home to a perfectly cooked, flavorful meal. No more stressful evenings spent rushing to get dinner on the table! The tender, shredded chicken is incredibly versatile. I often serve it in tacos, burritos, or even atop a bed of rice and beans. The flavors are rich and satisfying, with just the right amount of spice. It’s the perfect comfort food for a busy weeknight, and the cleanup is a breeze!
What I love most about this recipe:
- Ease of preparation: Minimal prep time is required. Simply toss the ingredients in the crock-pot and let it do its magic.
- Flavorful and versatile: The combination of salsa, chili powder, oregano, and cumin creates a delicious and customizable flavor profile. Adjust the spice level to your preference.
- Healthy and nutritious: Packed with lean protein and vegetables, this recipe is a healthy and satisfying option.
- Time-saving: Perfect for busy weeknights, this recipe allows you to have dinner ready without spending hours in the kitchen.
- Make-ahead friendly: Prepare the ingredients in advance and let the crock-pot work its magic while you’re busy with other things.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños for an extra kick.
- Add other vegetables: Feel free to experiment with other vegetables like bell peppers, onions, or zucchini.
- Different types of beans: Pinto beans or kidney beans would also be delicious.
- Serving suggestions: Serve the shredded chicken in tacos, burritos, quesadillas, salads, or with rice and beans.
- Leftovers: This recipe makes great leftovers! Store the chicken in an airtight container in the refrigerator for up to 3 days.
This Mexican Shredded Chicken recipe has become a staple in my household, and I hope it becomes a favorite in yours too. It's the perfect example of how a simple recipe can make a big difference in a busy schedule. It's quick, easy, delicious, and allows me to enjoy a wholesome meal without sacrificing precious time. So, the next time you're looking for a stress-free, flavorful dinner, give this crock-pot recipe a try. You won't be disappointed!
Enjoy!
